Orange Chocolate Cream Cheese Muffins are bursting with bright citrus and rich chocolate flavor. Fresh orange zest and juice highlight the bright, fruity notes while freshly grated bittersweet chocolate adds depth without overpowering the orange. A small spoonful of sweetened cream cheese in the center creates a lovely, slightly tangy surprise in every bite—perfect for breakfast, brunch, or an afternoon treat with tea or coffee.
Orange Chocolate Cream Cheese Muffins
I hadn’t made these Orange Chocolate Cream Cheese Muffins in a while. Years ago a local muffin shop sold versions similar to these, and the ones filled with cream cheese were always my favorite. This recipe brings that bakery-style treat home: tender, slightly moist muffins with a balanced orange flavor, hints of bitter chocolate, and a soft cream cheese center.
Grating your own chocolate—use a box grater on the regular-sized holes—gives these muffins a more nuanced chocolate note than chips. The grated flakes distribute throughout the batter, offering little pockets of chocolate that enhance, rather than dominate, the orange flavor.
After portioning the batter into the paper-lined muffin cups, drop a teaspoon of the cream cheese mixture into the center of each. Gently press it into the batter so it sits slightly below the surface—the filling can peek out a bit while baking. The result is a tender muffin with a pleasant, creamy center.
These muffins travel well and are a great option for on-the-go breakfasts, brunch gatherings, or a casual get-together. They pair beautifully with coffee or a light black tea. Make them ahead and store in an airtight container for a day or two, or freeze after cooling for longer storage.
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Orange Chocolate Cream Cheese Muffins
By Sandy Clifton
These muffins are a delightful balance of bright orange and bittersweet chocolate, finished with a sweetened cream cheese center. They make a lovely addition to breakfast or brunch and are great for sharing.
Prep: 25 mins | Cook: 12 mins | Total: 37 mins | Servings: 18 muffins
Ingredients
- 3 oz bittersweet baking chocolate, grated (about 12 squares, 1/4 oz each)
- 2 Tbsp orange zest (about 3 oranges)
- 1/2 cup orange juice (about 1 to 1½ oranges)
- 1/2 cup softened unsalted butter
- 1 cup sugar
- 2 eggs
- 1/2 cup sour cream
- 1/2 tsp vanilla
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
Cream Cheese Filling
- 2 1/2 oz cream cheese
- 1 Tbsp sugar
- 1/2 tsp orange zest
Instructions
- Grate the chocolate and set it aside. A box grater on the regular holes works well.
- Zest the oranges, then cut and juice them—zest before juicing for ease.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the sour cream, vanilla, orange zest, and orange juice until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and grated chocolate.
- Gently fold the dry ingredients into the wet ingredients until just moistened. Avoid overmixing to keep muffins tender.
- Fill paper-lined muffin cups about 3/4 full. An ice cream scoop with a thumb trigger helps create even portions.
- Prepare the cream cheese filling by combining the cream cheese, sugar, and orange zest until smooth. Place about a teaspoonful into the center of each muffin and lightly press it into the batter; a bit of filling may remain exposed.
- Bake in a preheated 400°F (204°C) oven for 12–17 minutes, or until a toothpick inserted near the center comes out clean. Remove from the oven and let muffins cool in the pan for 5 minutes.
- Transfer muffins to a cooling rack to finish cooling.
Nutrition
Calories: 242 kcal
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Course: Breakfast
Cuisine: American
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Resources to make this recipe and more
To make these muffins you’ll find the following tools helpful:
- Standard 12-cup muffin tin (or 18-cup if making the full batch)
- Paper muffin liners
- Box grater for grating chocolate
- Measuring cups and spoons
- Mixing bowls and a hand mixer or stand mixer
- Ice cream scoop with a trigger for even portions
Tips and Variations
- For a brighter citrus note, use a combination of orange and a little lemon zest.
- Swap bittersweet chocolate for semisweet if you prefer sweeter muffins.
- For mini muffins, reduce baking time and check frequently after 8–10 minutes.
- To freeze, cool completely, wrap individually or in an airtight container, and freeze up to 2 months. Thaw at room temperature or warm briefly in a low oven.
- If you prefer not to use a cream cheese filling, sprinkle a few extra grated chocolate pieces on top before baking for a chocolate-studded muffin.