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Orange White Chip Muffins


  • Total Time: 40 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 1 2/3 cup flour
  • 1/3 cup cornmeal
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¾ cup sugar
  • 6 tablespoons vegetable oil
  • 1 large egg (pasteurized if you like)
  • ¾ cup Blue Diamond Unsweetened Almond Milk
  • 1 orange, zested, segmented, and juiced
  • 1 cup Nestle White Baking Chips

Instructions

  1. Preheat oven to 400 degrees F. In a medium bowl mix together flour, cornmeal, baking powder, baking soda, and salt. In a large bowl, mix together sugar, oil, egg, milk, and orange juice and zest.
  2. Pour wet ingredients into dry. Mix until the batter comes together with a couple of lumps. Stir in ¾ cup of the white chips and the orange segments.
  3. In a muffin tin lined with paper liners, use an ice cream scoop to scoop batter into liners. Sprinkle the tops of muffins with remaining ¼ cup of the white chips. Bake for 15-20 minutes, rotating halfway through if necessary, until a toothpick comes out with only a few crumbs. Cool completely in pan.
  4. Muffins may be stored at room temperature for up to 3 days, or frozen, wrapped in parchment and foil, and placed in a zipper bag for up to 4 months. Thaw in 350 degree F oven for 20 minutes for gooey goodness.

Notes

Recipe adapted from Baked Bree

  • Prep Time: 20 mins
  • Cook Time: 20 mins