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Today’s Pioneer Women recipe is a yummy one and definitely one I’ll be making again. I served them nice and warm right out of the oven on Valentine Day morning. Tessa even got them delivered to her bed!
If you are ready to make them right now but think you can’t because you don’t have any marmalade – no worries! The recipe doesn’t even call for marmalade just lots of yummy orange juice and zest , so all you need is 2 oranges.
I made them in mini muffin pans, as called for, but I am sure they would be great full size too but I loved just being able to pop that yummy little muffin right into my mouth.
You pour the orange juice, zest and brown sugar mixture over the muffins right after you pull them out of the oven, while they are still in the pan. They must be warm!
Don’t mix up the brown sugar too much – you want little lumps of brown sugar goodness to soak into those warm muffins.
Look, there’s one missing! I wonder who ate that one???
Be sure and coat each muffin entirely as you pour the glaze over them.
Remove them to a cooling rack but don’t let them cool for too long or don’t even let them cool at all! Just pop them in your mouth!!
Not only are they yummy but they are just so cute!
Serve them for breakfast, brunch or they would be wonderful for a tea party too! They taste great after they are cooled too but I like them best warm! EnJOY!
Marmalade Muffins
2 oranges
2 sticks or cubes of butter, softened
1 C sugar
2 large eggs
2 C all-purpose flour
1 C buttermilk
1 tsp baking soda
1 C firmly packed brown sugar
Grate the zest from both oranges.
Mix the butter and sugar together in a large mixing bowl until creamy.
Crack in the eggs and mix until well combined.
Sift and add your flour into the bowl and stir together using as few strokes as possible so the muffins aren’t tough.
In a small cup or bowl, combine the buttermilk and baking soda.
Add the buttermilk mixture to the muffin batter and mix until just combined.
Add the zest and mix until combined.
Grease 24 mini muffin tins (or 12 regular muffin tins) and fill 2/3’s full with muffin batter.
Make for 12 to 17 minutes until golden brown.
While muffins are baking, prepare the glaze. Juice the 2 oranges and add to the brown sugar in a medium bowl. Stir until combined but don’t worry about dissolving the sugar completely so that it will give it a grainy texture.
Drizzle the glaze over the muffins as soon as they’re done.
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{ 10 comments… read them below or add one }
These are a must try!
Already printed off and in the “to try” folder. YUM! YUM! YUM!
I just posted these today. Love them!
I think I’ll make these this weekend. Glad you thought they were so good!
The best thing about having a sick day on Sundays is you can make a big breakfast. Printing this out as I type.
Ahh! What degrees do you cook in on… I will give it a shot. This is actually going to be a little brunch for my little girlies today. Thanks again… the batter smells delicious.
YUMMMMMMMM! I had buttermilk expiring tomorrow so I had to make these today.
This one sounds great! I’ve heard amazing things about PW’s Pot Roast recipe too. I can’t wait until you try that one and see what you think
I can’t wait to make these for a brunch we’re having on Sunday after church. Do you think I can make them Sat. and warm them in the warming oven on Sunday while we are at church? If so, should I hold off on putting on the glaze until I am ready to serve them? Or maybe I could get them ready to go and put them in the refrigerator and bake them right when we get home, I have other things to make so we won’t be eating for a half hour or so….hmmm, what to do?
I would wait to bake them right before serving if possible – so much better warm. If you refrigerate them first be sure and let them sit out for a bit to come to room temperature or it make affect your baking time if the batter is cold – enjoy!