Sorry it’s been so long since I posted… got a little busy and things had to take a back seat for a while. Anyway, I made these muffins a couple weeks ago and man were they good! This is a recipe I found while watching Pioneer Woman’s cooking show. I really enjoy her show and the type of food she makes. So much of it is just good, simple, comfort food! While watching the episode I was a bit skeptic about her use of TWO jars of marmalade in one batch of muffins, but I did the same and I really liked the balance of flavor and texture.
On the recipe she suggests using less if you don’t like the bitter taste of marmalade, but I don’t really feel like it is bitter so don’t be afraid to use it all. The recipe I followed was also slightly different than what I watched her make on the show (I imagine it got altered a bit) and only listed 2 cups of marmalade, but on the show she says she just goes ahead and uses the two jars as it’s close. Another difference I found when searching was the use of either just butter, just shortening, or a mix. On the show she states that she likes the mix best so I went with that.
The muffins are nice and moist, with a great orange flavor, and have a little bit of sweetness and crunch on the top. She uses a good deal of nutmeg in the topping, so you might consider cutting back a little if you aren’t a big fan. She also uses salt which I found to be a great addition that sort of cuts through the sweetness a bit, but if you don’t like that sort of thing you can leave it out. This recipe makes a lot of muffins, perfect for sharing, or just portioning out through the week for breakfast or a quick snack. I think you can freeze them too if you like.
Good Morning Muffins
Makes : 24 muffins
- 4 C. flour
- 1/2 C. sugar
- 2 T. baking powder
- 4 T. unsalted butter (cold)
- 1/4 C. shortening
- 1 1/2 – 2 C. marmalade (or 2 jars)
- 1 C. orange juice
- 2 tsp. vanilla
- 3 eggs, beaten
- 1/2 C. sugar
- 1/4 C. brown sugar
- 2 T. melted butter
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1/2 tsp. salt
- wheat germ
- Preheat oven to 375 degrees F. Spray muffin pans with cooking spray.
- In a large bowl, sift together dry ingredients. Using a pastry cutter or two knives cut in the butter and shortening until well combined.
- In a separate bowl combine your wet ingredients, then gently stir into your dry ingredients. Use very few turns of the spatula to combine it.
- Mix your toppings in another bowl and sprinkle a heaping tsp. over each muffin. Also sprinkle about a 1/2 tsp. of wheat germ on each muffin.
- Bake 20-22 minutes. Cool on wire rack.
Recipe from The Pioneer Woman