What could be better than a streusel-topped muffin for breakfast? A cinnamon-flavored muffin, filled with orange marmalade, topped with a buttery cinnamon sugar streusel, which is then garnished with an additional dollop of orange marmalade. Now that’s a muffin worth rolling out of bed for.

There are three items that are always present in my pantry. Jams, preserves, and marmalades. However, as of late, our supplies are seriously dwindling. Even B.O.B. Bob commented on it recently. And for that man to take notice of such a thing, you know that things have got to be dire. So, just why are our supplies so scarce? I blame it on our lack of travel. Whenever we are on vacation, I always seem to come home with at least two or three jars of the stuff. And since I don’t foresee us leaving on any grand adventures to stock up anytime soon, I guess I’ll have to begin searching online for some unique varieties to refill our pantry shelves. Any suggestions? Seriously, I’m open to any and all suggestions.

Ingredients:

Muffins:

• 1 1/4 Cups All-Purpose Flour
• 1/4 Cup Granulated Sugar
• 1/4 Cup Light Brown Sugar, Packed
• 1 1/2 Teaspoons Baking Powder
• 1 Teaspoon Ground Cinnamon
• 1/2 Teaspoon Kosher Salt
• 1/2 Cup Milk
• 1/4 Cup Canola Oil
• 1 Egg
• 1 Teaspoon Vanilla
• Orange Marmalade

Streusel Topping:

• 1/2 Cup All-Purpose Flour
• 1/3 Cup Granulated Sugar
• 1 Teaspoon Ground Cinnamon
• 4 Tablespoons Unsalted Butter, Softened
• Orange Marmalade

Directions:

Muffins:

1. Preheat oven to 350 degrees. Line a muffin tin with 8 paper muffin cup liners; set aside.
2. In a large mixing bowl, whisk together the flour, sugars, baking powder, cinnamon, and salt.
3. Whisk the milk, oil, egg, and vanilla together in a small bowl.
4. Add the wet ingredients to the dry ingredients and mix with a silicone spatula until no large streaks of flour remain.
5. Use a cookie scoop or a tablespoon to add batter to each paper muffin cup liner. Then, top the batter with a teaspoon of marmalade, followed by an additional cookie scoop or tablespoon of batter.

Streusel Topping:

1. Place the flour, sugar, and cinnamon into a small bowl. Whisk until incorporated.
2. Add the butter and use two forks to cut the butter into the flour mixture. When the butter is fully incorporated and resembles small crumbles, use a spoon to evenly distribute the mixture on top of each muffin.
3. Bake for 25 minutes.
4. When you remove the muffins from the oven, top each muffin with an additional spoonful of marmalade.

Suggestions:

• There are several different types of marmalade available on the market. Don’t be afraid to experiment. Any variety of marmalade will work great in this recipe.
• Baking times may vary depending on the temperature of your oven. Check the muffins every few minutes after they have baked for 20 minutes. The center of each muffin should feel dry to the touch and spring back when lightly touched.
• This recipe will yield 8 muffins.

Improvements:

• Replace the granulated sugar with brown sugar for the streusel topping.
• Sprinkle a few sliced almonds on top of each muffin after baking.
• Replace the marmalade in this recipe with your favorite type of jam, preserves, jelly, or fruit butter.

Print

Yum

Orange Marmalade Cinnamon Streusel Muffins

Ingredients:

Muffins:
• 1 1/4 Cups All-Purpose Flour
• 1/4 Cup Granulated Sugar
• 1/4 Cup Light Brown Sugar, Packed
• 1 1/2 Teaspoons Baking Powder
• 1 Teaspoon Ground Cinnamon
• 1/2 Teaspoon Kosher Salt
• 1/2 Cup Milk
• 1/4 Cup Canola Oil
• 1 Egg
• 1 Teaspoon Vanilla
• Orange Marmalade
Streusel Topping:
• 1/2 Cup All-Purpose Flour
• 1/3 Cup Granulated Sugar
• 1 Teaspoon Ground Cinnamon
• 4 Tablespoons Unsalted Butter, Softened
• Orange Marmalade

Directions:

Muffins:
1. Preheat oven to 350 degrees. Line a muffin tin with 8 paper muffin cup liners; set aside.
2. In a large mixing bowl, whisk together the flour, sugars, baking powder, cinnamon, and salt.
3. Whisk the milk, oil, egg, and vanilla together in a small bowl.
4. Add the wet ingredients to the dry ingredients and mix with a silicone spatula until no large streaks of flour remain.
5. Use a cookie scoop or a tablespoon to add batter to each paper muffin cup liner. Then, top the batter with a teaspoon of marmalade, followed by an additional cookie scoop or tablespoon of batter.
Streusel Topping:
6. Place the flour, sugar, and cinnamon into a small bowl. Whisk until incorporated.
7. Add the butter and use two forks to cut the butter into the flour mixture. When the butter is fully incorporated and resembles small crumbles, use a spoon to evenly distribute the mixture on top of each muffin.
8. Bake for 25 minutes.
9. When you remove the muffins from the oven, top each muffin with an additional spoonful of marmalade.

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