Orange and chocolate is one of my favorite combinations.
2 cups flour
2/3 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sour cream
1/4 cup fresh orange juice + 1 teaspoon for glaze
Zest of one orange
2/3 cup milk
1/2 cup melted browned butter, cooled
1/2 cup chocolate chips
1 cup powdered sugar
1 teaspoon fresh orange juice
Melt butter and put aside. In a large bowl sift together the flour, granulated sugar, baking powder, orange zest, and salt.
In a separate bowl, stir together the egg, milk, vanilla, sour cream and orange juice.
Pour the wet ingredients, including melted butter into the dry ingredients and stir with a spoon or rubber spatula until just combined. The batter will be lumpy. Fold in chocolate chips. Do not over-mix or the muffins will become tough. Refrigerate for 20 to 30 minutes.
Preheat the oven to 425 degrees F. Line a muffin tin with muffin liners or spray with nonstick spray.
Divide the batter evenly between the 12 muffin cups using small ice cream scoop.
Bake at 425 F for about 10 minutes, lower oven to 350 and bake for additional 10 minutes until a toothpick inserted in the center comes out with moist crumbs.
Whisk together powdered sugar and 1 teaspoon of orange juice and drizzle over muffins.