Ingredients
Muffin Batter:
- 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
Topping:
- 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
Directions
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.
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By mammylou
on May 09, 2013
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I knew I was going to like these muffins because of the orange marmelade. It did take a little longer to put together ,perhaps because of my age(68shhh.Oh my gosh I am so proud of myself because they turned out (as you tv cooks say,perfect! Ree I love your show and the beautiful wide open spaces around you,can I come for a visit? Thank you and keep the show going.
By marshaka
on May 05, 2013
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I wanted to give this five stars because I have been searching for a LONG time for a muffin recipe that doesn't result in something dense and wet. These were wonderfully light and the texture was perfect. However, the marmelade is totally overpowering! I'm going to substitute with another type of jelly next time and see what happens. Overall though, a great base recipe!
By suzkuz
Clackamas, OR
on May 04, 2013
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These came out great! (They are especially tasty when still warm from the oven. Very moist. Love the topping. I thought they had a lot of orange flavor. For those who said they didn't taste enough orange, did you use store bought orange juice? If so, you might want to try squeezing your own next time. Store bought doesn't have nearly as much flavor as fresh squeezed. I halved the recipe as I only wanted a dozen muffins. I skipped the wheat germ because I didn't have any of hand.
Read all 34 reviews