Muffin Monday: Orange Sour Cream Chocolate Chip Muffins

I've blogged before that every Monday, we eat muffins for breakfast. It's a great way to start off that dreaded day, and it gets my kids up and helping in the kitchen. I love the conversations we have while we measure and stir, as well as the excited looks on their faces when their creations come out of the oven.

They're creatures of habit, and they'd eat the exact same muffins every week, but I've been trying to use some different recipes to give us more variety. I really want to look forward to pumpkin muffins in October instead of being sick of them because we ate them all summer long!

Anyway, we recently tried these orange sour cream chocolate chip muffins, and they were very good, and quite different from the ones we typically eat. I hope you like them as well. I adapted this recipe from Evil Shenanigans.

Orange Sour Cream Chocolate Chip Muffins

Ingredients:
2 cups white whole wheat flour
3/4 cup coconut palm sugar (if you can't find this, use rapadura or another less refined sugar)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 Tbsp. orange zest
1/4 cup butter, melted
1 tsp. vanilla
1/3 cup orange juice
3/4 cup sour cream
2 eggs
1 cup dark chocolate chips or carob chips

Directions:
Preheat oven to 375 and spray 12 muffin cups with olive oil.

Mix together flour, sugar, baking powder, baking soda, and salt in a large bowl. In another bowl, mix together the orange zest, butter, vanilla, orange juice, sour cream, and eggs. Pour the wet ingredients into the dry and stir just until moistened, then fold in the chocolate chips. Scoop batter into the muffin cups and bake for 18-20 minutes, or until the muffins spring back when lightly touched.

Enjoy!