⅓cupvegetable oil (I use sunflower or corn oil)(66 grams)
STREUSEL TOPPING
¼cupgranulated sugar(50 grams)
2tablespoonsbutter (softened)
1tablespoonflour
¼cupdark mini chocolate chips (or chocolate chips of choice)(44 grams)
Instructions
Pre-heat oven to 350° (180° C). Grease muffin tins.
STREUSEL TOPPING
In a small bowl combine sugar, butter and flour until crumbly then stir in chips and set aside.
ORANGE MUFFINS
In a medium bowl whisk together flour, sugar, baking powder and salt. Stir in orange rind. Make a well in the center and add egg, milk, orange juice and oil. Stir just until moistened (10-12 stirs). Transfer into the prepared muffin tins and sprinkle with the topping. Bake for approximately 15-20 minutes. Enjoy!
**I made 4 jumbo muffins (very full pan) , or make 10-12 medium or 22-24 mini muffins. Time will be less for the smaller muffins. So check for doneness with a toothpick.
Notes
I made 4 jumbo muffins (really full), but you could manage 10-12 medium or 20-24 mini muffins.You can, a small or medium sized (8 inch) loaf pan should work or even a 7-8 inch cake pan. Baking time will probably be longer so check after 20 minutes.If you plan on eating the muffins within 2-3 days, then it’s fine to store them at room temperature. However, be sure to place them in an airtight container, this will keep the muffins moist and help maintain freshness.Wrap each muffin individually in plastic wrap or aluminum foil this will prevent freezer burn. Then place the wrapped muffins in a resealable freezer bag. Allow the muffins to thaw at room temperature or heat them in the microwave for a short time before consuming.