| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 24 muffins |
Ingredients
- 4 cups all-purpose flour
- Generous 1/2 cup granulated sugar
- 2 tablespoons baking powder
- 4 tablespoons unsalted butter
- 1/4 cup shortening
- 1 1/2 to 2 cups sweet orange marmalade (use 2 cups if you like the bitter marmalade taste, less if you don’t)
- 1 cup orange juice
- 2 teaspoons vanilla extract
- 3 whole eggs, beaten
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tablespoons melted butter
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Wheat germ, for sprinkling
Instructions
- Preheat the oven to 375 degrees F.
- For the muffin batter: Sift together the flour, granulated sugar and baking powder. Place the flour mixture in a mixing bowl. Use a pastry cutter to mix in the butter and shortening.
- Mix the marmalade, orange juice and vanilla in a small bowl. Pour the marmalade mixture into the flour mixture. Pour the eggs into the bowl. Mix all ingredients together gently, using fewer than 10 large strokes.
- For the topping: Mix the granulated sugar, brown sugar, butter, cinnamon, nutmeg and salt in a small bowl.
- Fill muffin pans with batter. Sprinkle 1 heaping teaspoon of topping ingredients over each muffin. Sprinkle 1/2 teaspoon wheat germ over the top for extra crunch if desired.
- Bake until done, 20 to 22 minutes. Remove the muffins from the pan and cool on a wire rack. Eat warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 230 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 1 g |
| Sugar | 25 g |
| Protein | 3 g |
| Cholesterol | 28 mg |
| Sodium | 161 mg |
Reviews
Made some changes I feel took this muffin to the next level.
– I used all butter
– Doubled the vanilla using 1 tsp vanilla extract and 1 tsp vanilla paste.
– I added some oats to the batter AND mixed them into the topping.
– Added 1/4 tsp cloves to the topping, as well.
– MOST IMPORTANT: let the batter SIT for about 15 minutes before scooping into the pan. This allowed the baking powder to process and my muffins rose higher with the second group baked.
– The recipe made 19 muffins, not 12.
Nice mild flavor– will be great with jam or honey & coffee!
Hope this helps!
– I used all butter
– Doubled the vanilla using 1 tsp vanilla extract and 1 tsp vanilla paste.
– I added some oats to the batter AND mixed them into the topping.
– Added 1/4 tsp cloves to the topping, as well.
– MOST IMPORTANT: let the batter SIT for about 15 minutes before scooping into the pan. This allowed the baking powder to process and my muffins rose higher with the second group baked.
– The recipe made 19 muffins, not 12.
Nice mild flavor– will be great with jam or honey & coffee!
Hope this helps!
I made the muffins today. They were very good, but next time I will add a little more sugar and a pinch of salt to the batter.
Made these this morning. Love the subtle bitter taste of orange. So moist and crunchy top. I used Tubinado sugar for the topping instead of granular to be crunchy since I had no wheat germ. These will def be on our rotation. Thanks Ree.
I make this recipe every time we have out of town guests. It’s always a hit. Wouldn’t change a thing!
I made these muffins for Easter and I am not a fan. They were very bland which was surprising based on the ingredients. Will not make again.
I wind up getting salted butter instead of unsalted butter
I really liked this recipe!! I thought that the topping was a little salty, but that may have been due to personal error.
These muffins were delicious. Thanks for
another great recipe ree.
another great recipe ree.
Excellent muffins. I would definitely add more orange marmalade! Very tasty!
I am not a baker but I love to cook I tried this recipe and absolutely loved the good morning muffins! I also go to my mothers for card night on Thursdays and brought the muffins with me. My mother was completely amazed first of all that I baked something and second how good they were! This recipe is now in my collection thank you Ree!