Good Morning Muffins

Posted by Vanessa in Cooking, February 24, 2011

To date, these are absolutely my kids’ favorite of all the muffins I’ve made.  If they had their way, breakfast would consist of at least three of ’em a piece.  And I can see why they like them so much; The Phoenix and I sure did too.  The muffin has a great orange flavor, which comes from a mixture of marmalade and juice, and the crunchy topping features cinnamon and nutmeg, yummy icing on the cake.  I had one at room temp and one warmed up and they are definitely better warm, so just keep that in mind.  What a great easy breakfast to have on hand for the week, and the recipe makes a bunch so it’s great to feed a crowd too.

Good Morning Muffins

recipe slightly adapted from Pioneer Woman
  • Prep Time: 20 minutes.
  • Cook Time: 20 minutes.
  • Ready in 40 Minutes.
  • Makes: 24 Servings
  • For the muffin batter:
  • 4 cups flour
  • 1/2 cup sugar
  • 2 tablespoons baking powder
  • 1/2 cup shortening
  • 2 cups orange marmalade
  • 1 cup orange juice
  • 1 teaspoon vanilla
  • 2 eggs, beaten
  • For the topping:
  • 3/4 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 tablespoon (plus 1 teaspoon) melted butter
  • 1/4 teaspoon kosher salt
  • Preheat oven to 375 degrees. Place muffin liners in muffin pans or use cooking spray so the muffins will not stick to the pan.
  • In a large mixing bowl, whisk together flour, sugar and baking powder. Use a pastry cutter to mix in shortening. Mix marmalade, orange juice and vanilla in a small bowl. Pour into dry ingredients. Beat eggs and pour into the bowl. Mix all ingredients together gently, using fewer than 10 large strokes.
  • In a small bowl, mix topping ingredients.
  • Fill muffin pans 2/3 of the way full with batter. Sprinkle 1 heaping teaspoon of topping ingredients over each muffin.
  • Bake for 20 to 22 minutes until done. Remove from pan and cool on wire rack. Eat warm or at room temperature, but I think they are much better warm.

2 Responses to “Good Morning Muffins”

  1. Sue says:

    They look delicious. I will just have to try it but I think I might cut it in half. Do you think it will be okay?

  2. Vanessa says:

    I’d imagine halving the recipe would work just fine. I often cut baking recipes in half and have never had a problem, but I’ve heard on Food Network that sometimes it doesn’t work. I froze some of mine too for later, so you could always make a full batch and have some in the freezer for another time.

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