Marmalade Fruit Muffins
Brighten up your mornings with these irresistibly moist and zesty Marmalade Fruit Muffins! Bursting with the tangy sweetness of orange marmalade, chewy dried cranberries, and the nutty crunch of walnuts or pecans, these muffins are a delightful balance of flavors and textures. Made in just 15 minutes of prep time, this easy muffin recipe is perfect for busy mornings, brunch gatherings, or an indulgent snack. The addition of orange zest as an optional garnish enhances their citrusy flair, while a tender crumb ensures every bite melts in your mouth. Bake up a batch of these golden-brown beauties today and enjoy the comforting aroma of homemade breakfast treats fresh from the oven! Perfectly keyword-rich for orange marmalade muffins, fruit muffin recipe, and quick muffin recipes.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups orange marmalade
- 0.5 cups milk
- 0.25 cups unsalted butter, melted
- 2 units large eggs
- 1 teaspoons vanilla extract
- 0.5 cups dried cranberries
- 0.5 cups chopped walnuts or pecans
- 1 tablespoons orange zest (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
In a separate medium bowl, whisk together the orange marmalade, milk, melted butter, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently mix with a spatula until just combined. Do not overmix to ensure light and tender muffins.
Carefully fold in the dried cranberries and chopped nuts until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 16-18 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
If desired, sprinkle the tops with orange zest as a garnish before serving.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.0 g | 132% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 2423 mg | 105% | |
| Total Carbohydrate | 518.9 g | 189% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 308.3 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 362 mg | 28% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1006 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
