Orange Marmalade Muffins
Brighten up your mornings with these irresistible Orange Marmalade Muffins, a delightful blend of sweet citrus flavors and a moist, tender crumb. Perfectly balanced with the tanginess of buttermilk and the zest of fresh oranges, these muffins are elevated by the addition of orange marmalade, which infuses every bite with a burst of sunny fruitiness. Topped with a sprinkle of coarse sugar for a subtle crunch, they pair wonderfully with a cup of coffee or tea. Ready in just 35 minutes and yielding 12 bakery-style muffins, this easy-to-make recipe is ideal for breakfast, brunch, or a quick snack. Whether served warm or at room temperature, these muffins are a citrus lover's dream and sure to become a family favorite!
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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
- 0.75 cups buttermilk
- 0.5 cups unsalted butter, melted and cooled slightly
- 0.5 cups orange marmalade
- 2 pieces large eggs
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 2 tablespoons coarse sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly with butter or cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk together the buttermilk, melted butter, orange marmalade, eggs, orange zest, and vanilla extract until smooth.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Do not overmix; the batter should be slightly lumpy.
Using a spoon or an ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
If desired, sprinkle the tops of the muffins with coarse sugar for a crunchy texture.
Bake in the preheated oven for 18–20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins are lovely on their own or with a dollop of extra orange marmalade for an added citrus kick.
Nutrition Facts
Calories |
3203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.9 g | 149% | |
| Saturated Fat | 68.6 g | 343% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 2547 mg | 111% | |
| Total Carbohydrate | 487.0 g | 177% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 287.7 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 394 mg | 30% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 811 mg | 17% | |
*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.
