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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:
Mary Kathryn says
The best thing about having a sick day on Sundays is you can make a big breakfast. Printing this out as I type.
Valerie H. says
I think I’ll make these this weekend. Glad you thought they were so good!
Sallie Sullivan says
I just posted these today. Love them!
Tamara says
Already printed off and in the “to try” folder. YUM! YUM! YUM!
Darla says
These are a must try!