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 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, along with the finishing drizzle of powdered sugar glaze, provides the sweet component to these muffins. The batter itself does not have any added sugar other than what the marmalade contributes. 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 to bake up crumbly – just the way it should.
- Muffin batter – combine the wet and dry ingredients separately, then mix the wet into the dry. Stir just enough to fully combine. Overmixing will create a tough muffin.
- Orange flavor – orange marmalade, along with the juice and zest of an orange, brings the orange essence to these muffins. The crumb topping is seasoned with a little bit 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 like to use tulip liners when baking these muffins. Tulip liners, like these, are taller and prevent the muffins – and more importantly – the crumb topping – from baking 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 re-heat the muffins for 30 seconds in the microwave. It warms them just enough to taste freshly baked.
You won’t be disappointed it 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. If you try this recipe, please leave me a comment below and tag me on Instagram @mycasualpantry.
More wonderful breakfast recipes
- French Onion Breakfast Casserole
- Ultimate Breakfast Sandwich
- Brioche French Toast with Blueberry Syrup
- Cherry Pie Turnovers with Almond Orange Glaze
- Sausage, Apple, and Cheddar Quiche
- Easy Streusel Coffee Cake
Muffins infused with orange marmalade and topped with a delicious crumb topping and a drizzle of powdered sugar glaze.
- 1 cup flour
- 2/3 cup light brown sugar
- 3/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup butter cold and cubed
- 1 3/4 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 orange zest and juice reserved
- 1 cup heavy cream
- 1/2 cup grapeseed oil or similar
- 2 eggs
- 1/3 cup orange marmalade
- 2 teaspoons vanilla extract
- 1/2-3/4 cup powdered sugar plus extra as needed
- dash almond extract
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.
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 1/2 cup scoop, fill the lined muffin tins with batter. Using a 1/4 cup scoop, top the batter with the crumb topping.
Bake for 25-35 minutes until a toothpick inserted in the middle comes out clean.
While the muffins bake, whisk together 1/2 cup of the powdered sugar with the juice of 1/2 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.