Lightly cinnamon and nutmeg-spiced muffins stuffed with zesty tangerine flavour, crunchy walnuts and chocolate chips. The flavours are subtle and warming and the crumb light and moist. Yum!
Preheat oven to 200C/390F and line a 12-hole muffin tin with muffin liners.
Add the flour, baking powder, bicarb of soda, sugar, cinnamon, nutmeg and orange zest to a large bowl and mix.
Now add the orange juice to a measuring jug and pour the milk in until you have 200ml (7 fl. ounces) of liquid altogether. Add the oil and egg and whisk.
Add the wet ingredients to the dry and mix until just combined (batter that’s still a bit lumpy is OK- don’t overmix).
Fold in the walnut pieces and chocolate chips and fill the muffin liners with the mixture. Bake for 18 to 20 minutes or until the muffins are well risen, golden and cooked in the middle.
Let cool on a wire rack. Meanwhile, make the icing, if using. Simply squeeze the orange juice into the icing sugar, little by little, until you have a fairly thick icing. Spread a little onto the top of each muffin when cool. Finally, sprinkle with a little orange zest and a few of the extra walnut pieces, if you like.