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Crispy Top Orange Chocolate Chip Muffins

These Orange Chocolate Muffins have the chewiest tops you have ever seen but the muffin stays tender and moist! Cooked first at high temperature for five minutes, these babies get all brown and crispy and then they surprise you at the end with their wonderful texture! Try them and you will never go back to baking muffins the old fashioned way! 

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 18 servings

Ingredients

  • 12 tablespoons 1 1/2 sticks unsalted butter, at room temperature
  • 2 cups sugar
  • 2 large eggs at room temperature
  • 2 teaspoons pure orange extract
  • 1 ½ teaspoons pure vanilla extract
  • 1 cup sour cream reduced fat or full fat only
  • 1/4 cup orange juice concentrate thawed
  • 2 ¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 12 ounces semisweet chocolate chips divided

Instructions

  1. Preheat the oven to 425 degrees F. Place 18 paper liners in muffin pans and spray them with cooking spray.
  2. Cream the butter and sugar with an electric mixer until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs one at a time, then add the orange and vanilla extracts, the sour cream, and orange juice concentrate. In a separate bowl with a fork, stir together the flour, baking powder, baking soda, and salt. With the mixer on low speed gradually add the flour mixture to the batter and beat until just mixed. Do not overmix. Fold in 1 ½ cups chocolate chips with a spatula until they are incorporated.
  3. Scoop the batter evenly into the paper liners, filling each cup just to the top. Sprinkle the remaining chocolate chips over the muffins. Bake at 425 degrees F for FIVE minutes only. Lower the heat to 400 degrees and bake for 25 minutes, until the muffins are browned on top and a cake tester comes out clean.