These Muffins are dense but moist, packed with dark chocolate, with a hint of orange and vanilla flavor, and the nuttiness from the spelt flour. They are so good, making breakfast still my favorite meal of the day.
I’ve always suffered from headaches, bad ones, and frequent. Sometimes they turn into migranes, sometimes not, often they start at night and I wake up with a hammer pounding and pulsing on my forehead. Sometimes the headache stays for a couple days and seems like it doesn’t want to leave, even with medication. There are times, though, that it just dissipates soon after having breakfast, making it for me just another good reason to love breakfast.
I always take time to sit and enjoy a good, satisfying, -usually sweet- breakfast, mostly made of fresh baked goods. These Dark Chocolate Orange Muffins, well wrapped and frozen, are going to be my breakfast on some of my lonely Roman days. I miss sitting down at breakfast with my husband so much! It is our time to plan, discuss, arrange, reflect, on topics on hand, while sipping on a good coffee and savoring our latest production: scones, muffins, pancakes, waffles, french toasts, scrambled eggs, biscuits, omelettes, eggs benny, and loaves. Waking up in our house is fantastic!
Back from work I set myself in motion. I want to bake muffins!
I have a set of silicone muffin cups bought in Brussels years ago, and I simply love them. You don’t need to grease or line them, plus they bake wonderfully and are also colorful and cute-looking. As for the ingredients, I want to use organic spelt flour mixed with all-purpose flour; I have juicy organic Sicilian oranges; some whipping cream and sour cream left from when I made the Lemon Ricotta Cheesecake, an organic, fair trade, raw cane sugar and dark chocolate chips. Trust me, the combination orange-dark chocolate is a-ma-zing!
The Dark Chocolate Orange Muffins are out of the oven, as usual I don’t even wait for one to cool down, I break it open, chocolate running and staining my fingers and lips, eyes rolling in pure delight. They are so good! Dense but moist, packed with dark chocolate, with a hint of orange and vanilla flavor, and the nuttiness from the spelt flour. I guess I told you that I love spelt flour and all the other ancient grains and gluten-free flours. But spelt flour still remains my long time favorite. You can easily substitute it completely without compromising the overall texture, or start by adding it gradually while cutting down the all-purpose flour in your baked goods.
This recipe is going to be a keeper, making breakfast still my favorite meal of the day. By the way, I wasn’t selfish, I brought some to work and I shared them with my co-worker. She loved them, and asked me to bake a batch for her family. Such a confidence boost, receiving positive feedback 😉 .
Bring some sunshine in your mornings, with these Dark Chocolate Orange Muffins. And let me know if you try this recipe, I’d love to hear your feedback.
Song of the day: Malika Ayane, “Feeling better”.
Ricetta in italiano:
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