Orange Chocolate Ginger Muffins (Lactose-Free)

• Shanna Koenigsdorf Ward

Recently, I saw the most mesmerizing post from an amazing baker, Liz at My Favourite Pastime. It featured rich, scrumptious chocolate chip muffins. They literally jump off the screen, begging to be baked at Casa Curls and Carrots. Liz is such a warm, generous blogger and has become a dear pal. She gives a lot to our community of bloggers. Plus, it never hurts that her recipes are always delicious and seem to come out perfectly every time! Take a peek at her blog.

DSC_2025Even better, I recently received a Hanukkah gift of gorgeous, tall and elegant muffin cup liners from my dear friend Gayle. I want a reason to use the beauties! Of course, Abba also gave me a gorgeous blog prop for Hanukkah – a deep green, thick muslin tablecloth. I color and fabric and am itching to incorporate it.

DSC_2028I go to “work” (insert: fun) baking Liz’s muffins. Oh, you know me. I just can’t leave well enough alone. Using baking calculations found here, I create a lactose-free version that certain family members could enjoy. The delightful, pillowy muffins I create using Liz’s recipe as my starting point are also low in fat and 100 percent whole grain. I can’t help but make baked goods a bit more salubrious.

DSC_2022The original recipe is already perfectly sweet, with just the right amount of sugar – Liz also enjoys a subtle sweetness in her pastries. However, I substitute Greek yogurt for half of the butter and incorporate light, airy whole wheat pastry flour.

DSC_2018Healthful dark chocolate replaces semisweet chocolate chips for extra antioxidants, theobromine (which promotes gum health), vitamins and minerals.

DSC_2026The chocolate in the original recipe calls out for flavors of orange and ginger – so into the mix go dried ginger, orange zest and fresh orange juice. I once had an unforgettable dark chocolate bar infused with orange, chocolate and ginger.

DSC_2020Each muffin is topped with a tiny sliver of orange and a large, dark chocolate chip. Each fall exactly to middle of the muffin during baking – a small miracle and unexpected surprise when the muffin is opened. The delectable, light muffins is perfect with a spot of hot chamomile tea on a brisky Autumn afternoon.

DSC_2023Thank you, Liz, for the inspiration to bake – and a beautiful recipe to commence with. Of course, much appreciation to each of you for visiting Curls and Carrots!

Warmly,

Shanna 

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Orange Ginger Chocolate Muffins (Lactose-Free)

Makes 11 healthy and delectable muffins

This recipe was adapted from my friend Liz’s recipe at My Favorite Pastime

Ingredients:

  • 175 grams whole wheat pastry flour
  • 25 grams (2 tablespoons) powdered sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. fine salt
  • 1 tsp. fine, dried ginger
  • the zest of one orange
  • 125 grams (½ cup) granulated, white sugar
  • 2 large eggs, room temperature
  • 100 mL unsweetened almond milk (⅓ cup + 4 teaspoons)
  • 75 grams (5 Tbsp.) lactose-free butter or margarine, melted and cooled
  • 75 grams (4 Tbsp.) low-fat Greek yogurt*
  • 30 mL (2 Tbsp.) orange juice
  • 5 mL (1 tsp.)pure vanilla extract
  • 152 grams (¾ cup) 60-70% dark chocolate chips, plus 11 additional chocolate chips
  • 11 slices of orange (in moon-like shapes)

Preparation:

  1. Preheat oven to 375°F (190°C).
  2. Line a standard muffin tin with 11 muffin cup liners.
  3. Sift the flour, powdered sugar, baking powder, baking powder and salt into a bowl. Stir in the sugar and the chocolate chips.
  4. Make a well in the centre.
  5. In another bowl, whisk together the two eggs, almond milk, melted butter and vanilla extract. Stir in the orange juice.
  6. Pour the liquid ingredients into the well and mix just until incorporated.
  7. Use a standard ice-cream scoop to fill the eleven muffin cups. The ice-cream scoop ensures even distribution of the batter.
  8. Top each muffin with an orange slice and a dark chocolate chip.
  9.  Bake at 375°F (190°C) for 20-25 minutes or until light gold and a toothpick inserted in the center comes out clean.
  10. Allow the muffins to rest for five minutes, then remove to wire racks to cool completely. Enjoy!
  11. I used a scale to weigh all of my ingredients. This ensures accuracy. The U.S. measurement of a cup, for example, can vary greatly depending on the density of the ingredient, etc. Click here for a great resource for baking calculations.

*Yogurt is a naturally lactose-free food

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©Shanna Koenigsdorf Ward, shannaward.com (2013), unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.

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38 thoughts on “Orange Chocolate Ginger Muffins (Lactose-Free)”

    1. Thank you so much, Kang Ju-won… I try to make my recipes easily translatable. My brother is staying with us for a bit – I shall ask about the places he lived in Korea! I am glad that we have met via blogging – your recent posts about Korean food are so fascinating and tasty! Warmest regards, Shanna

      Reply

  3. These muffins do look delectable! I love how you took something delicious and made it healthier without compromising the taste. Another one of your recipes that I’ll be adding to my list of things to make 🙂

    Reply

    1. Hi, Ada,
      Thank you for stopping by the blog! I hope that you try these. The pumpkin muffins I posted recently are also quite good. I hate to choose one muffin – hehe. Sometimes my healthy recipes have to be worked on – but once you get it right, it is worth it. I have tried to talk about principles of healthy baking in the posts, so folks know what they can do to make their recipes a bit more nutritious and still tasty. Have a great day – I am elated that you have come for a visit.
      Best wishes,
      Shanna

      Reply

  7. Those do look amazing, specially the shades all round………. and delicious, dreamy and what have you! The recipe though is a bit complicated for me but then good things don’t come easy, do they? 🙂

    Shakti

    Reply

    1. Hi, Shakti,
      Thank you visiting the blog! It is a pleasure to “meet” another fan of good food. 🙂
      Yes, it is probably easier to buy a muffin than make one – haha! I did try to make the recipe as straightforward as possible, but you are right: baking takes a bit of patience and rolling up one’s sleeves, so to speak.
      Have a wonderful day – and appreciation for the kind and generous words.
      Warm regards,
      Shanna

      Reply

    1. Thank you for stopping by, Improvartz! 🙂 If you try it, I am sure you could leave out the ginger. However, the one tsp. is quite subtle – my one and three year old have been scarfing them down. 🙂 I appreciate your kind words – have a great day. Best, Shanna

      Reply

  11. so pretty! Love the cross section with the view of the melting chocolate. Great layering and you did a fine job of making these yours, Shanna 🙂 Sounds like a perfect breakfast.

    Reply

    1. Thank you, Liz! 🙂 I hope that you have a lovely day. It is cold and snowing here – the perfect morning for a muffin and very hot coffee. I do appreciate all of your support and encouragement!
      Warmest regards,
      Shanna

      Reply

    1. Hi, Seana,
      Thank you so much for stopping by. I appreciate your sweet note! Yes, there is no reason that you should not have muffins in your oven… 😉 They are the perfect morning treat in the winter. I am looking forward to reading more of the great recipes coming out of your kitchen.
      Best wishes,
      Shanna

      Reply

  13. These look great! We must be on the same wave length, I just made whole wheat cranberry orange muffins. Hopefully I will find the time to blog it soon. I love this combination of dark chocolate and ginger, I am actually using it in a granola, also hope to blog that soon! I has been a completely insane week here!

    Reply

    1. Hi, Ginger –
      Yes, we tend to bake in a very similar way – and also make similar concoctions. One of the many reason I frequent your blog, I suppose. 🙂 I do appreciate your kind words and visit. I am looking forward to the muffin and granola recipes, respectively.
      Warm regards,
      Shanna

      Reply

  15. This one is number two on my list after the pumpkin pie. I tend to gravitate towards grams and ml so this will be quite easy to make. I shall give you a feedback in form of a photo. I hope you enjoyed the muffins and thank you so much for complimenting and saying wonderful things about my favourite pastime. And I saw you on my Facebook page LOL…thank you so much for supporting me there as well. I am so lazy I can’t remember when I last logged in to tell people thank you. I am forgetting my manners….I shall rectify asap. Have a wonderful day gal. Hugs….Liz

    Reply

    1. Hi, Liz,
      Moving forward, I am going to start baking using a scale. I think it is much more accurate. 🙂 You inspired this – along with Nigella Lawson, of course. 😉
      Thank you much for stopping by and leaving a nice note. You are always so kind – and your manners are impeccable (no matter what you say above!). Enjoy your weekend!
      Warmest regards,
      Shanna

      Reply

  16. Doesn’t Liz have a great blog? She spoils us with so many muffin recipes. Love how you made her already wonderful recipe lactose-free. and, in the process, made them your own. As a dark chocolate fan, I’m glad to see you using them here, too. And, as always, your photography is wonderful. I hope you’re having a great weekend, Shanna.

    Reply

    1. Hi, John,
      Yes, Liz is the baker extraordinaire. She never ceases to impress. I am glad that you like the look of the recipe and stopped by. Your comments are so encouraging and kind. Thank you. Enjoy your Sunday.
      Warm regards,
      Shanna

      Reply

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