Citrus and chocolate is a classic flavor combination. It’s your call whether to use semisweet chocolate chips or bittersweet chocolate chips. You could also leave the chips out entirely, or substitute a half cup of chopped nuts of your choice instead.

　　

Ingredients

makes 16 muffins

　　2 1/2 cups all-purpose flour

　　1/2 teaspoon baking soda

　　1/4 teaspoon ground cinnamon

　　1/2 teaspoon kosher salt

　　12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

　　1 1/2 cups sugar

　　3 extra-large eggs, at room temperature

　　1 1/2 teaspoons pure vanilla extract

　　1 cup sour cream

　　1/4 cup milk

　　2 tablespoons freshly grated orange zest

　　1 1/2 cups semisweet or bittersweet chocolate chips

　　

Step 1

Position an oven rack in the middle of the oven. Preheat the oven to 350°F. Line two standard muffin pans with 16 paper baking cups or lightly butter the muffin cups.

　　

Step 2

Combine the flour, baking soda, cinnamon, and salt in a large bowl and set aside.

　　

Step 3

Using a mixer set on high speed, cream the butter and sugar in a large mixing bowl for 5 minutes, or until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Add the vanilla, sour cream, milk, and orange zest, and beat until smooth, occasionally scraping down the sides of the bowl.

　　

Step 4

Turn the mixer to low and combine the flour mixture with the butter mixture, beating just until incorporated, with no streaks of flour remaining. Fold in the chocolate chips.

　　

Step 5

Spoon the batter into the muffin cups, filling them two-thirds full. Bake the muffins for 20 to 25 minutes, or until the tops spring back when pressed lightly and are a light golden color, or a toothpick inserted into the center comes out clean.

　　

Step 6

Remove the muffins from the oven and allow to cool in the pan for 5 minutes. Remove the muffins from the pan, transfer to a wire rack, and allow to cool for 15 minutes.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.