Orange Marmalade Muffins - There's no better way to start the day than with orange-filled muffins topped with the most delicious crumb topping and a drizzle of powdered sugar glaze.
Muffins, like these cinnamon chip muffins, are a favorite breakfast treat of mine. They are convenient grab-and-go's for busy mornings but are equally wonderful alongside a mid-afternoon coffee break.
Orange Marmalade Muffins
These muffins are wonderful because they have just the right amount of sweetness. The crumb topping and the finishing drizzle of powdered sugar glaze provide the sweet component. The batter itself does not contain any added sugar, except for what the marmalade contributes. They are a perfect breakfast treat.
Tips for making orange marmalade muffins
- Start with the crumb topping. Make the crumb topping first and refrigerate it while preparing the muffin batter. Keeping the butter in the crumb topping cold helps the crumb bake up crumbly - just as it should.
- Muffin batter: Combine the wet and dry ingredients separately, then mix the wet into the dry. Stir just enough to combine fully. Overmixing will create a tough muffin.
- Orange flavor: Orange marmalade, along with the juice and zest of an orange, infuses these muffins with the essence of orange. The crumb topping is seasoned with a hint of cinnamon, and the glaze has a dash of almond extract - a flavor combination that smells as wonderful as it tastes.
- Muffin (cupcake) liners: I prefer using tulip liners when baking these muffins. Tulip liners are taller and prevent the muffins—and, more importantly—the crumb topping—from taking over. We want our muffins to bake up - not up and over!
- Storing: These muffins will keep at room temperature for 3-4 days when stored in an airtight container. I like to reheat them in the microwave for 30 seconds. It warms them just enough to taste freshly baked.
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You won't be disappointed if you start your morning with a delicious, orange-filled treat topped with an incredible crumb topping. I can't say no to crumb topping, especially when it's finished with a drizzle of almond glaze.
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Orange Marmalade Muffins
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Ingredients
Crumb topping
- 1 cup all-purpose flour
- ⅔ cup light brown sugar
- ¾ teaspoon cinnamon
- ¼ teaspoon Kosher salt
- ½ cup unsalted butter (cold and cubed)
Muffin batter
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon Kosher salt
- 1 orange (zest and juice reserved)
- 1 cup heavy cream
- ½ cup grapeseed oil (or similar)
- 2 large eggs
- ⅓ cup orange marmalade
- 2 teaspoons pure vanilla extract
Powdered sugar glaze
- ½-¾ cup powdered sugar (plus extra as needed)
- dash pure almond extract
Instructions
Crumb topping
- In a mixing bowl, combine the flour, brown sugar, cinnamon, and salt. Add in the cold, cubed butter. Using a pastry cutter, cut the butter into the flour/sugar mixture until it resembles coarse crumbs.
- Refrigerate the crumb topping while preparing the muffins.
Muffin batter
- In a large mixing bowl, combine the flour, baking soda, salt, and the zest of the orange. Set aside.
- In a pitcher, whisk together the cream, eggs, oil, marmalade, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Using a ½ cup scoop, fill the lined muffin tins with batter. Using a ¼ cup scoop, top the batter with the crumb topping.
- Bake for 25-35 minutes until a toothpick inserted in the middle comes out clean.
Powdered sugar glaze
- While the muffins bake, whisk together ½ cup of the powdered sugar with the juice of ½ orange. Add more powdered sugar as necessary to achieve desired glaze consistency. Add a dash or two of almond extract. Stir to combine. Drizzle over top of the muffins.
- Store the muffins in an airtight container at room temperature for 3-4 days.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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