Muffin Monday - Orange Marmalade Muffins

We are waking up to Oranges this week. The flavour of orange is very refreshing - first thing in the morning. 

Orange Marmalade Muffins 
- treat yourself to some sunshine this morning! 

6 -7 paper muffin cups 
1 cup all-purpose flour
1/4 cup whole wheat flour 

1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup buttermilk
1/4 cup + 2 tablespoon sugar
1/4 cup orange marmalade
1/2 teaspoon grated lemon zest
1 egg
3 tablespoons unsalted butter, melted and cooled 

1.5 tablespoons orange-flavored liqueur
1/2 teaspoon fresh lemon juice

Position the rack in the center of the oven and preheat the oven to 400°F. 
Spray the indentations and the rims around the muffin cases with nonstick spray.

Combine all-purpose flour, whole wheat flour, baking soda, baking powder, and salt in a large bowl until uniform. Keep aside.

Place the buttermilk, sugar, marmalade, and lemon zest in a food processor fitted with the chopping blade and pulse until the mixture is combined; then process until smooth, about 20 seconds. 

Scrape down the sides of the bowl, then add the egg, melted butter, Cointreau, and lemon juice. Process for an additional 20 seconds.

Pour the liquid mixture into the flour mixture; stir with a wooden spoon until the flour is incorporated. Do not overmix.

Fill the prepared cups until three-quarters full. 

Bake for 20 minutes, or until the muffins are pale brown with rounded, cracked tops. A toothpick inserted into the center of muffin should come out with a crumb or two attached.

Cool for 10 minutes in the cup. Remove it from the tin, and cool them for 5 minutes more before serving. If storing or freezing the muffins, cool them completely before sealing in an airtight container or in freezer-safe plastic bags. The muffins will stay fresh for up to 24 hours at room temperature or up to 1 month in the freezer.

Note: Although the best marmalade is made with whole, round slices of candied oranges, it makes for poor baking. Instead, look for marmalade that has tiny shreds or small pieces of rind in the jelly; this far will spread evenly throughout the batter.


Brandied Marmalade Muffins: Substitute Brandy for the Cointreau.
Chocolate Chip Marmalade Muffins: Add 1/2 cup shaved semisweet chocolate or mini semisweet chocolate chips with the flour.
Marmalade Streusel Muffins: Top the muffins with a Cinnamon Streusel Topping before baking.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.


Divya Pramil said…
Yummy!! Looks so delicious and delectable :)

You Too Can Cook Indian Food Recipes
Looks straight from oven..very fresh..

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