Orange Marmalade Muffins Recipes

Steps:

• Preheat the oven to 375 degrees F. Begin by grating the zest from the oranges. (If you don't have a Microplane zester, please rush out to the nearest cooking-supply store and purchase one. Thank you.)
• Cream the butter and granulated sugar in a bowl with a mixer. Crack in the eggs and mix until well combined, about 4 minutes.
• Sift the flour onto a sheet of wax paper. Add it to the bowl. Gently stir with the mixer using as few strokes as possible so the muffins aren't tough.
• In a small measuring cup or bowl, combine the buttermilk and baking soda. Add the buttermilk mixture to the batter and mix until just combined. Add the orange zest and mix until just combined, being careful not to overmix.
• Grease 36 mini-muffin cups and fill each two-thirds full with batter. I like to use a small cookie scoop to put the muffin batter in the tins. Bake for 12 to 17 minutes, until light brown. Watch to make sure they don't get too brown.
• Now, while the muffins are baking, prepare the glaze: Juice the 2 oranges whose zest you just stole. Add the orange juice and brown sugar to a medium bowl and stir together until just combined, but don't worry about dissolving the brown sugar completely. You want the glaze to be grainy and textured.
• As soon as the muffins are done, drizzle the glaze all over the top. Be sure to thoroughly coat each muffin. Don't worry if the glaze drips all over the pan; that means more for you to lick up later. Serve the muffins warm on a beautiful platter. Watch your guests' eyes roll back in their heads as they savor each bite.

Steps:

• Blend first 7 ingredients together well.
• Add the 2 cups flour slowly to mix and stir well.
• Prepare muffin tins using Pam or muffin liners.
• Oven 350°F.
• 20 - 25 minutes.
• Makes about 18 muffins.

Steps:

• Grease muffin cups or line with paper bake cups.
• Stir together flour, sugar, and baking powder.
• Make a well in the center.
• Combine eggs, sour cream, marmalade, butter, and vanilla.
• Add sour cream mixture all at once to flour mixture.
• Stir till moistened.
• Fill the muffin cups 2/3 full.
• Bake in a 400°F oven 20 to 25 minutes.

Steps:

• Place the flour, bran, sugar and baking powder in a large bowl, and stir to mix well. Set aside.
• Place the milk, marmalade, margarine/butter, egg whites and vanilla in a small bowl and stir to mix well. Add the milk mixture to the flour mixture, and stir just until the dry ingredients are moistened. Fold in the pecans or blueberries, if desired.
• Coat the bottoms only of muffin cups with non stick cooking spray (I just sprayed the whole thing.go wild!), and fill 3/4ths full with the batter. Bake at 350 for 15 minutes (I used frozen berries and it took a couple of minutes longer) or until a wooden toothpick comes out clean (I actually just lightly push the tops.if they bounce back they're done). Be careful not to overbake.
• Remove the tins from the oven, and allow to sit 5 minutes (yeah right). Refrigerating any leftovers not eaten in 24 hours.

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the eggs, milk, marmalade and oil. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack., In a small bowl, beat the marmalade and cream cheese until fluffy. Stir in confectioners' sugar until smooth. Spread over cooled muffins. Store in the refrigerator.

Steps:

• 1. Grease 12 muffin cups or line with paper muffin liners.
• 2. In a large mixing bowl, mix together flour, sugars, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Make a well in the center.
• 3. In a separate bowl, whisk together buttermilk, marmalade, melted (cooled) butter, and egg. Pour into well in the center of the dry ingredients. Mix with a fork until dry ingredients are moistened. Stir in chopped cranberries (I chop mine in the food processor)and walnuts.
• 4. Use an ice cream scoop and spoon batter into muffin cups, filling 2/3 full. Bake in a pre heated oven at 400 degrees F. until tops are firm and lightly browned, about 20 minutes.
• 5. Cool muffins in pan on a rack for 5 minutes; turn out of pan to completely cool.

Steps:

• Heat oven to 200C/180C fan/ gas 6 and line a muffin tin with 9 paper cases. Combine the flour, oats, sugar, baking powder and bicarb in a bowl. Whisk the orange zest and juice, oil, yogurt and egg together with a fork, then lightly stir the 2 mixtures together until just combined.
• Spoon 1 tbsp of the mixture into each muffin case, top with 1 tsp of marmalade, then cover with the remaining muffin mix and a sprinkling of oats. Bake for 15-20 mins until cooked through and golden, then leave to cool slightly.

Steps:

• Set oven to 350°Fs (second-lowest rack).
• Line 12 regular-size muffin tins with paper liners.
• In a large bowl combine flour with sugar, baking powder and salt.
• In another bowl beat eggs with milk, oil and orange extract until well combined.
• Mix in marmalade until combined.
• Using a wooden spoon stir the dry ingredients into the marmalade mixture until just combined.
• Divide the mixture between each muffin tin.
• Bake for about 18 minutes or until muffins test done.
• Cool completely.
• For the frosting; in a bowl beat the cream cheese with marmalade until fluffy; add in confectioners sugar and beat until smooth (adding in more if needed to achieve desired consistency).
• Spread over cooled muffins.
• Store in refrigerator.