Earlier this year I attended a the 100th birthday celebrations of the iconic KitchenAid stand mixer. It was such a fun event and I met some lovely people. I’m super excited to be working with KitchenAid on a project that I like to call, A Tale Of Two Muffins.
With my brand new (gifted) Queen Of Hearts KitchenAid stand mixer made to commemorate the 100th anniversary, I have created two muffin recipes. One sweet; Chocolate Orange and one savoury; Cheese & Tomato
I have never used a KitchenAid mixer before. I have always wanted one and a few years ago, it topped my poll on ‘most loved stand mixer’ based on voted from my readers on social media.
After spending a good 10-15 minutes just LOOKING at the mixer on my kitchen side (imagine the heart eye emoji and you’ve got an idea of what I looked like), I finally built up the courage to use it. With the passion red colour and brand new bowl, it’s so shiny and beautiful and I just didn’t want to get it messy! Then I realised, that’s exactly what it’s built for, and let me tell you, it works like a dream. The mixing is smooth, the controls are easy to use, the weight just screams quality and I’m genuinely so excited to be using this mixer for my bakes from now on.
Also, after putting a call out onto my social media for name suggestions, I’ve decided to call her – Ruby.
Chocolate Orange Muffins
These deliciously rich muffins are so very chocolatey and have a great zesty touch. I’ve used marmalade, orange flavouring and mixed peel to get that citrusy flavour I wanted and big dark chocolate chunks to provide a difference in texture.
They are soft and fluffy inside and a great addition to any dessert table.
Check out the video below for a filmed step-by-step.
- 100g unsalted butter
- 100g brown sugar
- 120ml whole milk
- 2 eggs
- 1 teaspoon orange extract
- 1 tablespoon marmalade
- 50g mixed peel
- 250g plain flour
- 50g cocoa powder
- 1 1/2 teaspoons baking powder
- 150g dark chocolate chunks
- Cream together the unsalted butter, brown sugar, marmalade and orange extract.
- Add in the eggs.
- Pour in the milk.
- Add in the plain flour, cocoa powder and baking powder.
- Mix in the chocolate chunks and mixed peel.
- Spoon into 10 large muffin cases.
- Bake at 180C (fan assisted) for 25 minutes.
- Leave to cool and enjoy!
Once baked and cooled, these muffins will last 4-5 days in an airtight container.
(This recipe has been made in paid partnership with KitchenAid but all opinions expressed are my own)