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Baking recipe · from the recipe book

Chocolate Citrus Walnut Muffins

Deep cocoa muffins brightened with orange juice and lemon zest, with a tender crumb, melty chocolate pockets and toasty walnut crunch on top.

Chocolate Citrus Walnut Muffins

Ingredients

  • 1⅔ cups200 gAll-purpose flour
  • ½ cup45 gUnsweetened cocoa powder
  • ¾ cup160 gGranulated sugar
  • 1¾ tsp8 gBaking powder
  • ¾ tsp3 gBaking soda
  • ½ tsp3 gSalt
  • 2 large100 gEggsroom temperature
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • ½ cup (120 ml)120 gOrange juice
  • 1 tbsp6 gLemon zest
  • ⅓ cup80 gCanola oil
  • 1¼ tsp5 gVanilla extract
  • ¾ cup chopped100 gWalnutstoasted and chopped
  • ½ cup90 gSemisweet chocolate chips

Steps

  1. Heat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. Toast the walnuts in a dry skillet over medium heat for 4 to 5 minutes until fragrant, let them cool, then chop them.
  3. In a large bowl, whisk the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda and salt until no cocoa streaks remain.
  4. In a second bowl, whisk the eggs, Greek yogurt, orange juice, lemon zest, canola oil and vanilla extract until smooth.
  5. Pour the wet egg mixture into the dry cocoa mixture and fold with a spatula just until no dry flour shows; a few lumps are fine.
  6. Fold in three-quarters of the chopped walnuts and three-quarters of the chocolate chips.
  7. Divide the batter evenly among the 12 cups, then scatter the remaining quarter of the walnuts and the remaining quarter of the chocolate chips over the tops.
  8. Bake for 18 to 22 minutes, until the tops spring back and a toothpick in the center comes out clean (melted chocolate smears are fine, but no wet batter).
  9. Cool in the tin for 5 minutes, then move the muffins to a rack and cool for at least 15 minutes before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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