These muffins combine the tangy sweetness of oranges with the rich flavor of chocolate chips, creating a delightful treat perfect for any occasion.
Preheat your oven to 350°F and line two muffin pans with paper liners.
Using paper liners makes cleanup easier and ensures the muffins release cleanly.
In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
Sifting the dry ingredients can help achieve a lighter texture.
In another bowl, beat together the sugar, eggs, and melted butter until smooth.
Ensure the butter is not too hot to prevent cooking the eggs.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Avoid overmixing to prevent dense muffins.
Fold in the mandarin oranges and chocolate chips gently.
Folding gently ensures the oranges and chips are evenly distributed without breaking them.
Spoon the batter evenly into the prepared muffin pans, filling each liner about three-quarters full.
Using an ice cream scoop can help portion the batter evenly.
In a small bowl, mix the shredded coconut, sugar, and melted butter for the topping.
Mix until the coconut is evenly coated for a consistent topping.
Sprinkle the topping mixture evenly over the batter in the muffin pans.
Press the topping lightly onto the batter to help it adhere during baking.
Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean.
Rotate the pans halfway through baking for even cooking.
Let the muffins cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature and enjoy!
Pair with a hot beverage for a delightful treat.
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