Orange Marmalade Muffins
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.
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.
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.
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.
Breakfast Marmalade Muffins
- 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
- 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.
- 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.
- 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.
- 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
These are one of the best muffins I’ve ever made!! Moist, easy, and very flavorful. I made them at work and everyone wanted the recipe, even one of the guys wanted to take it to his wife….
I’m so glad you enjoyed the recipe, Patty! This is one my favorite muffin recipes too! <3
Has anyone tried wrapping these muffins individually and freezing them for later use? The recipe sounds fantastic, and I’d like to make it an advance of a particular event.
Hi Gwen! You can do this, but you’d definitely want to thaw and potentially bake for a bit in the oven because of the crumb topping. It’s always going to taste best fresh. 🙂
Thank you. Great idea to pop them back in the oven to crisp the top!
You left out the butter in the ingredient list!
Hi Whitney, I’m not sure what you’re referring to or if you made a mix up; it calls for “9 tbsp of unsalted butter, divided” right under where I listed the orange juice.
I would like to know if the large or normal size muffin tin is used. I’d like to make these but don’t want a major mess in the oven for how full the cups are with batter.
Hi Mignon, you will use a standard size muffin tin. 🙂
“Oh wow!” were the first words from my husband after his first bite of these muffins. They are scrumptious! The recipe yielded 9 muffins for me. I didn’t use the butter flavoring as I have no use for it and there is, after all, an entire stick of butter in the muffins. They were plenty buttery. Definitely a keeper!
Awesome, Karen! So glad you and your hubby enjoyed these muffins! Thanks for coming back to leave a comment 🙂
I can not wait to make these Orange Marmalade Muffins. They sound delicious.
Hope you enjoy Charlotte! <3