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Jaffa Muffins


I have to be honest here and tell you that until trying these muffins, i never enjoyed the combination of chocolate and orange together, better known as jaffa. The reason being is that when i thought of the flavour jaffa, it took me back to eating those little round chocolate jaffa candy balls you used to buy as a child and i never like them. Since then i have been put off by the entire chocolate and orange combo, please don’t judge me.


You may ask me why i suddenly decided to combine orange and chocolate in a muffin? Well I’m not too sure, something just came across me and i had to make these delicious gluten free jaffa muffins! Now i can safely say that I’m loving myself sick with the flavour of jaffa, it’s that good right?! I was inspired by my Blueberry Orange & Coconut Loaf recipe that i wanted to take those ingredients, switch it up a bit and create muffins. Add more orange and a ton of decadent chocolate, I’m pretty happy with the way these beauties turned out.

These muffins are all these things and more:

Gluten Free
Good enough to share, if you dare 😉


I love to enjoy these gluten free muffins fresh from the oven with the melted chocolate drizzle still warm and chocolatey. Add a touch of fresh orange rind on top and perfecto! I hope you enjoy these divine muffins and remember, always give that flavour you never liked as a kid a second chance, trust me, you may be surprised!


Jaffa Muffins
Prep time
Cook time
Total time
Gluten free chocolate and orange flavoured muffins, bringing back the old school jaffa in a new decadent and delicious way!
Recipe type: Gluten Free
Serves: 12 muffins
  • 80g unsalted butter
  • ½ cup almond milk
  • Grated rind of 1 orange
  • ½ cup freshly squeezed orange juice (approx. 1 large orange or 2 small oranges)
  • 2 cups gluten free all purpose flour
  • 2 tsp baking powder
  • 2 cups desiccated coconut
  • 1 cup rapadura sugar*
  • 2 eggs, lightly whisked
  • ¾ cup dark chocolate drops
  • Extra chocolate drops for drizzling
  • Extra orange rind for decoration
  1. Preheat oven to 180°C (350°F) and line a 12-hole muffin pan with patty cases, set aside.
  2. In a small saucepan gently heat butter, milk, orange rind and juice together over medium heat until butter has melted and is smooth. Set aside.
  3. In a mixing bowl, sift together flour and baking powder. Stir in coconut and sugar.
  4. Gently fold through milk mixture and whisked eggs until just combined.
  5. Fold through chocolate chips.
  6. Spoon batter into prepared muffin pan, filling each liner ¾ of the way full.
  7. Bake for 20-25 minutes or until a skewer inserted into the middle comes out clean.
  8. Allow muffins to cool in pan for 5 minutes before removing.
  9. Transfer to a wire rack to cool completely.
  10. Drizzle melted chocolate over each muffin and decorate with extra orange rind.
  11. Serve and Enjoy!
Ensure you do not over mix the batter, this will cause it to be tough.
Use coconut sugar as a suitable substitute for rapadura sugar.
Store muffins in an airtight container, in the pantry for up to 1 week.


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