Last weekend was one of the few weekends in several months that we were able to spend at home, with no obligations other than what we wanted to do. Jamie planned to work on his car as much as possible, and I planned to try a few recipes, edit some photos, and do some reading.
So on that Saturday, which also happened to be the first day of fall, I put on a pot of coffee, simmered some apple cider with cinnamon and nutmeg on the stove to sip on later, and baked up a batch of muffins for breakfast.
The idea of mixing orange marmalade right into muffin batter as a substitute for some of the sugar just came to me one day, and I immediately started formulating the recipe in my mind until I had a chance to write it down. I couldn't wait for the chance to try it out, and hoped my idea would taste as good as it sounded.
The orange marmalade muffins exceeded all my expectations - they were soft and slightly sweet, so moist, and with just a hint of orange. A little orange extract would further enhance the flavor, but I just added some cinnamon to complement the orange marmalade.
A crunchy brown sugar and oat streusel topping was a delicious contrast to the soft muffin, and was just perfect for the first day of fall.
Later that morning, I sipped hot, spiced cider and my mind wandered to all the other fall baking I hope to be able to do in the next few months - I just love a quiet day at home...
Orange Marmalade Muffins with Brown Sugar Streusel
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup sweet orange marmalade
- 1/4 cup applesauce
- 1/4 cup vegetable oil
- 1/4 cup brown sugar
- 1 cup buttermilk
- 2 eggs
- 2 teaspoons vanilla
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup oats
- 3 tablespoons cold butter, cut into pieces
Preheat the oven to 375. Spray a muffin pan with non-stick spray, or line with 12 paper liners.
In a medium-sized bowl, combine the flour, baking powder, baking soda, salt and cinnamon; set aside.
In a large bowl, combine the orange marmalade, applesauce, oil, brown sugar, buttermilk, eggs and vanilla. Add the dry ingredients to the wet and stir just until moistened. Spoon batter into the cups, filling them 3/4 full.
In a small bowl, use a pastry cutter to blend the topping ingredients until coarse and crumbly. Sprinkle topping over the batter and press down lightly with your fingers.
Bake for 18-22 minutes, until golden brown and a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool for 10-15 minutes before serving. Serve warm, with orange marmalade on the side.
Yields 12 muffins.
Recipe from Curly Girl Kitchen