marmalade muffins
making every pioneer recipe: part 23! sooo sorry for the ghosting. life has been super busy these days. with it being so busy, i decided to make her marmalade muffins which did not disappoint! the glaze on top makes them in my opinion.
ingredients:
2 oranges
½ pound (2 sticks) butter, softened
1 cup granulated sugar
2 large eggs
2 cups all-purpose flour
1 cup buttermilk
1 teaspoon baking soda
1 cup firmly packed brown sugar
directions:
1. Preheat the oven to 375ºF.
2. 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.
3. Cream the butter and sugar together in a mixing bowl.
4. Crack in the eggs and mix until well combined.
5. Sift the flour onto a sheet of waxed paper.
6. Add it to the bowl.
7. Gently stir the mixture using as few strokes as possible, so that the muffins aren’t tough.
8. In a small measuring cup or bowl, combine the buttermilk and baking soda.
9. Add the buttermilk mixture to the muffin batter and mix until just combined.
10. Add the orange zest. Mix just until combined, being careful not to overmix. If you get some batter on your fingers, just lick it off. Then moan with delight.
11. Grease 24 mini muffin tins and fill each two-thirds full with muffin batter.
I like to use a small cookie scoop to put the muffin batter in the tins.
12. Bake for 12 to 17 minutes, until light brown. Watch to make sure they don’t get too brown.
13. Now, while the muffins are baking, prepare the glaze: Juice the 2 oranges whose zest you just stole. . .
14. Add the orange juice and brown sugar to a medium bowl and stir together just until combined, but don’t worry about dissolving the brown sugar completely. You want the glaze to be grainy and textured.
15. As soon as the muffins are done, drizzle the glaze all over the top. Be sure to thoroughly coat each muffin.
16. Don’t worry if the glaze drips all over the pan. That means more for you to lick up later.
17. Serve the muffins warm on a beautiful platter. Watch your guests’ eyes roll back into their heads as they savor each bite.
I’ve tried many muffin recipes over the years, but this marmalade muffin recipe really stands out because of its delightful balance between tangy orange and sweet glaze. What I love most about making these muffins is the fresh orange zest and juice that brighten up the batter and the glaze. If you want a perfect zingy flavor, don’t skip using a microplane zester—it really helps extract the fine zest without the bitter pith. One tip I picked up is to mix the batter gently and just until combined. Overmixing can lead to dense and tough muffins, so using as few strokes as possible keeps the crumb light and fluffy. Also, using mini muffin tins is a game changer since the smaller size means the muffins bake faster and develop a delightful moist interior. When it comes to the glaze, I love that the recipe calls for combining orange juice with brown sugar but not fully dissolving it. This creates a grainy, textured glaze that adds a pleasant contrast to the smooth muffin. Don’t worry if some glaze drips on the pan; I usually spoon that onto a plate and enjoy it as a sweet treat. Serving these muffins warm really enhances their flavor, and they’re perfect paired with a cup of tea or coffee. After baking them a few times, I’ve noticed that using freshly squeezed orange juice rather than store-bought makes a big difference in taste and freshness. If you’re someone who enjoys baking but is short on time, this recipe is straightforward and rewarding. I recommend prepping the ingredients carefully, especially the zest and juice, and timing the baking closely to avoid over-browning the tops. These muffins have become a favorite in my home, and they always impress guests with their bright citrus notes and the irresistible glaze finish.
🔥