Orange Marmalade Muffins

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Perfect mornings begin with tantalizing breakfast muffins like these sweet, orange marmalade muffins. These marmalade muffins are moist, fragrant, and have the most delectable crumble topping.

breakfast muffins recipe on a plate

In an ideal world, most mornings would begin with me waking up to the smell of fresh coffee and fresh viennoiserie with a gorgeous view of the sparkling Seine river. It’s a luxurious morning full of simple pleasures.

While waking up in an apartment overlooking the Seine is still a dream, there’s no reason I can’t find other ways to indulge and make my mornings special. One way of doing this is by whipping up this breakfast muffins recipe.

breakfast muffins (orange marmalade muffins) on a plate breakfast marmalade muffins overhead view

While breakfast muffins are not a novel thing and can range anywhere from egg muffins to classic blueberry muffins, I think these marmalade muffins are a rare and often understated treat.

As a fan of orange marmalade jam, I can’t help but swoon over this easy muffin recipe. Similar to your basic muffin recipe, these marmalade muffins are made with basic baking ingredients like flour, sugar, butter, and eggs.

The ingredient that makes these muffins the best muffin recipe yet is the orange marmalade. While strawberry jam and raspberry jam are often used in various baked goods, the same isn’t always said for orange marmalade, which is a shame.

The orange marmalade provides incredible fragrance and flavor to these breakfast muffins, making them irresistible in a way blueberry or banana muffins will find hard to compete with.

close-up view of breakfast muffins (marmalade muffins)

These marmalade breakfast muffins are sweet, buttery, and full of orange flavor. They’re also really beautiful for a brunch spread because they’re a bit unexpected and yet completely compatible with most brunch foods.

To make the most out of these breakfast muffins, I recommend the following:

  • Use orange marmalade that has a chunky shredded quality rather than a smooth, jelly-like version. The orange shreds add a little bit of desired texture.
  • If you don’t want to squeeze oranges to make the orange juice, use a better quality carton of orange juice (none of the super fake, orange-flavored stuff).
  • Don’t skip the imitation butter extract – this adds a lovely bakery touch to the muffins.
  • Make sure to follow the oven temperature instructions by starting off at a high temperature for 5 minutes, then lowering the temperature without opening the oven door. This is what gives the muffins their bakery-style, high tops.

Honestly, these marmalade muffins just feel and taste so luxurious to me, and that in itself makes it a suitable choice for my preferred kind of morning.

close-up view of breakfast muffins (marmalade muffins)

Breakfast Marmalade Muffins

Yield: 8 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes


  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 2 tbsp granulated white sugar
  • 1 tbsp grated orange zest
  • 2/3 cup freshly squeezed orange juice
  • 9 tbsp unsalted butter, divided
  • 2 large eggs, beaten
  • 1/2 cup marmalade, shredded consistency
  • 1/2 tsp vanilla extract
  • 1/4 tsp imitation butter flavoring
  • 1/4 cup brown sugar
  • small pinch of ground nutmeg


  1. Preheat the oven to 425°F. Line 8 muffin tins with paper cupcake/muffin liners. In a large bowl, combine the marmalade, grated orange zest, orange juice, vanilla extract, butter flavoring, 8 tablespoons of the butter (melted), and the beaten eggs together using a rubber spatula.
  2. Sift the flour, baking powder, baking soda, salt, and granulated sugar into a separate bowl, then whisk them all together. Gently fold the dry ingredients into the wet ingredients just until it's all combined and the flour is no longer apparent. Try not to over-mix the batter; over-mixing makes muffins dense.
  3. Scoop the batter into the prepared muffin tins, filling the paper cups all the way to the top. In a small bowl, combine the remaining tablespoon of butter (melted) with the brown sugar and nutmeg. Lightly sprinkle the tops of the muffins with this mixture before baking the muffins at 425°F for 5 minutes. Reduce the heat to 375°F, without opening the oven door, and continue letting the muffins bake for another 15 minutes.
  4. Insert a toothpick in the center to test for readiness; the toothpick should come out clean. Let the muffins rest in their pan for about 10 minutes before removing and serving.
Nutrition Information:
Yield: 8 Serving Size: 8 muffins
Amount Per Serving: Calories: 333

29 thoughts on “Orange Marmalade Muffins”

  1. I was dubious because of the weird instructions. But since I love marmalade more than toast, (which is a lot) I forged ahead. Thank GOD because this is my new favorite recipe! I used mandarins in place of oranges (because that’s what I had), a thick chunky English marmalade and omitted the imitation butter flavoring stuff (a good quality butter – I use Kerry Gold – gives you every bit of the buttery richness without mucking up your muffins with icky chemicals). They had a lovely bright citrus flavor and the bite of the English marmalade (not nearly as sweet as American marmalade) came through without being bitter. On top of the yummy, they were the color of sunshine on a cloudless spring morning. I’ve put dark chocolate chips in them, going to try dried sweetened cranberries, and maybe blueberries. I can’t wait to use the recipe with all different kinds of marmalade! Pineapple, ginger, passion fruit – who know where it will end. So thank you for such a great recipe. Your marmalade muffins are marvelous.

  2. These muffins are amazing. They baked up beautifully. and the only change I made was leaving out the orange zest. They were so moist and the balance of flavor was spot on. I love that the butter is melted so you can whip the batter up in no time. These are now a family favorite and such a nice change from the usual muffin flavors. Thank you!

    • Hi Sandy! So glad you loved these muffins – these are a favorite in my family too and my go-to. Thanks so much for sharing your kind comment. <3

  3. These cooked and cooled perfectly and the kids and I *love* them! I can’t wait for my husband to try them, too. I think they would go great with a cup of coffee. Thanks!

    • Hi Page! So glad you and your family loved these muffins – they’re one of my favorite treats! <3

  4. We definately have the same idea of a perfect morning. Minus the sleep shirt, I like my husband’s shirt (weird habit). But these delightful marmalade muffins would absolutely make my idea of a perfect morning even more perfect! These would be the cherry on top! I agree that marmalade isn’t used enough, kudos and thank you for correcting that and sharing! P.s. tell your sister I agree.. it had to be a faulty recipe and not her! 🙂 ♡

  5. When I initially saw the title of this post, I thought it read “Beautiful Marmalade Muffins.” After a millisecond view of the first photo, I thought, “Appropriately titled.” Then my vision corrected itself and I saw the true title of “Beautiful” and instantly realized either descriptor would work for this recipe and post. I love marmalade and you’re right, it’s unsung in the kitchen. Thanks for the Beautiful Breakfast inspiration!

  6. This is one of those times when I’m sad that we are only virtual friends. The thing is, if I lived near you I would be camping on your doorstep for just a bite … of whatever you’ve baked that day (because it’s all divine). Wow. Just wow!

    • Adam! I second this idea…let’s be neighbors so I can have some of those amazing crab cakes and that bacon-wrapped shrimp that you whipped up, among the many mouthwatering dishes you create…and I’ll give you my baked goods in exchange! Thanks for your sweet words! I’m glad we’re at least virtual friends 😉


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