Chocolate pairs with orange in these not-too-sweet muffins, which are equally enjoyable hot or at room temperature.

2 cups King Arthur Unbleached All-Purpose Flour
1/3 cup sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup semisweet, milk or white chocolate chips
3/4 cup milk
1/2 cup vegetable oil
1 egg
1/2 to 1 teaspoon orange oil OR 1 to 2 tablespoons grated orange peel, to taste
1/2 cup coconut flakes, optional
additional sugar, for sprinkling on top

In a medium-sized mixing bowl, combine the flour, sugar, baking powder, salt and chocolate chips. In a small mixing bowl, whisk together the milk, vegetable oil, egg and orange oil or peel till light. Add the wet ingredients to the dry ingredients (along with the coconut, if you're using it) and stir gently for 20 seconds, or only until all of the ingredients are moistened. If you see lumps in the batter, that's OK; don't try to stir them out, or your muffins will be heavy instead of tender!

Lightly grease the cups of a 12-cup muffin pan, and fill each two-thirds full with batter. Sprinkle 1/2 teaspoon (or more) sugar over each for a crunchy, sugary crust.

Bake the muffins in a preheated 400°F oven for 18 to 20 minutes, or until a cake tester inserted into the center comes out clean. Remove the muffins from the oven, let them cool in the pan for about 5 minutes (or until they've set enough to be handled), and transfer them to a wire rack to cool completely. Yield: 12 muffins.