Orange Flavoured Chocolate Chip Muffins

I was itching to make muffins, it's one of my favourite things to do. So after work, being a good girl and first eating my salad (smothered in olive oil), I wondered what I could create today. There wasn't much to choose from, I had not been to the store after Easter and had no desire to even go there in the middle of the rush hour.

I had chocolate. So chocolate chip muffins were a natural conclusion. I used Lindt & Sprüngli Orange Intense, that is a fine dark chocolate with pieces of orange and almond slivers. It suited beautifully. These muffins have a light citrus taste enchanced by the use of lemon yoghurt.


Absolutely delicous with a cup of chaï while reading a book and listening the rain drops. I find that rain is a good excuse for treats like these, and it rains quite a lot in Ireland!

Orange Choc Chip Muffins

Makes 12 mini muffins

2 dl Flour
1 dl Sugar
1 tsp Baking Powder
1/4 tsp Salt
60 g Lindt Orange Intense Dark Chocolate

1 Egg
40 g Lemon Yoghurt
1/3 dl Milk
1,5 tbs Vegetable Oil


1. Preheat the oven to 200C.
2. Chop the chocolate into small pieces. Mix together flour, sugar, baking powder, salt and chocolate chips.
3. Mix in another bowl egg, yoghurt, milk and vegetable oil.
4. Grease the muffin tray.
5. Mix gently together the dry and wet ingredients. Spoon the dough into the tray cups or in paper muffin cups if used.
6. Bake for 10-12 minutes or until done.

Apple - Cinnamon Muffins

I made some apple muffins too, since didn't have enough raspberries for two batches. I added 1 crated Granny Smith, 1 tsp Cinnamon and some ground cardamom, to make them spicier and because I love cardamom, into the dough. The texture turned out to be a bit thicker, but still made very good minimuffins. They weren't as flyffy and moist as the raspberry ones. I think these would make excellent breakfast muffins. At least they feel healthy because of the apple.

1. Peel and crate the apple.
2. Squeeze some lemon juice over the crated apple.
3. Add the spices, mix a little, stir gently into the dough.

Raspberry - Lemon Muffins

These are my first ever raspberry muffins. My mum makes rasberry muffins sometimes, but they're slightly different. I was shopping on Saturday and saw this cute mini muffin tray. I have a normal sized back home in Finland and thought might be fun to have a mini one. And fun it was, got some fresh raspberries - I know they cost a small fortune - but totally worth it! Those big berries really filled the minitray cups, there was not much room for dough.


They turned out nice and fluffy with delicious rasberry heart! I must say, I was rather pleased. And so were my collegues at work, when I took these and another batch of Apple-Cinnamon muffins to the office the following morning!

Raspberry - Lemon Muffins

Makes 12 minimuffins

2 dl Flour
1 dl Sugar
1 tsp Baking Powder
1/4 tsp Salt
1 tsp Lemon Zest

1 Egg
40 g Lemon Yoghurt
25 g Milk
1,5 tbs Vegetable Oil
1 tbs Lemon Juice

125 g Raspberries

Preheat the oven to 200C. Mix together flour, sugar, baking powder, salt and zest. Mix in another bowl egg, yoghurt, milk*, vegetable oil and lemon juice. Grease the muffin tray. Mix together the dry and wet ingredients. Gently mix the raspberries in the dough. Spoon the dough into the tray cups or in paper muffin cups if used. Sprinkle some sugar on top of each muffin, this is totally optional. Bake for 12 minutes or until done. Let cool in the tray on a wire rack.


*You can use just yoghurt and if there is no lemon yoghurt available, natural kind can be used just as fine. I use Weight Watchers Lemon or Lemon-Lime.