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Orange Marmalade Muffins are a tender muffin that is infused with orange goodness. Despite it’s name, there is no marmalade involved.
Why You’ll Love This Recipe
Wouldn’t life be wonderful if we could wake up every morning to the smell of fresh muffins baking in the oven!? When we had kids at home we often celebrated “Muffin Monday” and I would get up and and fix a batch of fresh muffins to tart the week off.
One of our favorites was this recipe for Orange Marmalade Muffins. Now, 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.
Ingredients Needed
- Oranges, juice and zest
- Butter
- Sugar, granulated and brown sugar
- Eggs
- All Purpose Flour
- Buttermilk
- Baking Soda
How to Make Orange Marmalade Muffins
- Cream the butter and sugar together in a large mixing bowl.
- Add eggs and mix until combined.
- Add flour into the butter mixture and stir until just combined. Don’t over mix.
- Combine buttermilk, baking soda and orange zest in a small bowl.
- Add the buttermilk mixture to the muffin batter and mix until just combined.
- Grease muffin tin and fill 2/3’s full with muffin batter.
- Bake at 375 degrees F until golden brown, about 12 to 17 minutes
- Add the juice of 2 oranges and brown sugar to a bowl.
- Stir until combined but don’t worry about dissolving the sugar completely
- Remove muffins from oven.
- Pour mixture over warm muffins right after removing them from the oven while they are still in the muffin tin.
- After glaze has absorbed, remove muffins from muffin and allow to cool on a cooling rack.
Tips from leigh Anne
- Don’t Overmix the Batter. Stir the wet and dry ingredients together just until combined. A few small lumps are fine. Overmixing develops the gluten in the flour and can make your muffins tough instead of tender.
- Don’t Overfill the Muffin Cups. Fill each muffin cup about 2/3 full so the muffins bake at the same rate. A cookie scoop works great for portioning out the batter without making a mess.
- When you peek into the oven to see how they are doing, don’t be alarmed. The sides will rise higher than the center creating a little valley in your muffin. This valley is perfect for absorbing all the delicious orange goodness you are going to spoon over the muffin.
Frequently Asked Questions
Can I make these as mini muffins?
I have made them as a mini muffin and they work great. You will get about 36 mini muffins from this recipe. Bake them at 350 degrees F for about 10 minutes.
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!
Check out more of my favorite breakfast recipes:
- Overnight Breakfast Casserole
- Quiche Lorraine
- Bacon Egg and Cheese Casserole
- Green Chili Egg Casserole
Be sure and follow me over on YouTube for weekly cooking demos.
Orange Marmalade Muffins
Ingredients
- 2 oranges juiced, 1/2-2/3 cup juice
- 1 cup butter softened
- 1 cups sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 cups buttermilk
- 1 tsp baking soda
- 1 cups brown sugar firmly packed
- orange zest of one orange
Instructions
- Preheat oven to 375 degrees F.
- Cream the butter and sugar together in a large mixing bowl.
- Add eggs and mix until combined.
- Add flour into the butter mixture and stir together using as few strokes as possible. Over stirring makes for tough muffins.
- In a small cup or bowl, combine the buttermilk, baking soda and orange zest.
- Add the buttermilk mixture to the muffin batter and mix until just combined.
- Grease muffin tin and fill 2/3's full with muffin batter.
- Bake 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.
- Pour mixture over warm muffins right after removing them from the oven while they are still in the muffin tin.
- After glaze has absorbed, remove muffins from muffin and allow to cool on a cooling rack.
Nutrition Facts:
Stephanie says
Just made these this afternoon and they are delicious! the recipe didn’t list a temp so I had them in at 415C for 15 minutes and the tops were brown and crispy deliciousness. my husband and toddler have already eaten 3 of them!!
Ellen says
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?
Leigh Anne says
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!
Lisa says
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 🙂
bridee says
YUMMMMMMMM! I had buttermilk expiring tomorrow so I had to make these today.
Mary Kathryn says
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.