Brown Sugar Chocolate Chip Mug Muffins

🥘 Ingredients

• baking powder
  1 tsp
• brown sugar
  3 tbsp
• coconut milk
  ¼ cup
• crème fraîche
  ¼ cup
• orange
  1 unit
• salt
  ¼ tsp
• semisweet chocolate chips
  ½ cup
• tempura batter mix
  1 c
• water
  ¼ cup

1. 1

   Wash and dry all produce.
2. 2

   Zest and halve orange ; slice crosswise into ½-inch-thick half-moons. Thoroughly shake coconut milk in container before opening.

   orange: 1 unit, coconut milk: ¼ cup
3. 3

   Place coconut milk in a medium microwave-safe bowl. Microwave until bubbling ⏱️ 40 seconds . Immediately add half the semisweet chocolate chips and let stand until chocolate has slightly melted ⏱️ 2 minutes .

   semisweet chocolate chips: ½ cup
4. 4

   Gently whisk chocolate ganache until smooth and shiny ⏱️ 30 seconds . Wash and dry whisk.
5. 5

   In a large bowl, whisk together crème fraîche and water until mostly smooth.

   crème fraîche: ¼ cup, water: ¼ cup
6. 6

   Add tempura batter mix , baking powder , brown sugar , remaining chocolate chips, ¼%tsp orange zest, and salt to bowl. Whisk until thoroughly combined ⏱️ 1 minute .

   tempura batter mix: 1 c, baking powder: 1 tsp, brown sugar: 3 tbsp, salt: ¼ tsp
7. 7

   Coat two microwave-safe mugs with nonstick cooking spray. Evenly divide batter between mugs. The batter will be sticky, so use a rubber spatula to transfer to mugs.
8. 8

   Microwave until muffins are springy to the touch and a toothpick inserted into the center comes out clean ⏱️ 2 minutes . If needed, continue to microwave in 30-second intervals until done.
9. 9

   Let muffins cool ⏱️ 1 minute . Serve straight from the mugs with orange slices and ganache for dipping on the side. Not serving them right away? Use a butter knife to loosen muffins from mugs and transfer to a plate or container.