Orange Marmalade Muffins

 

If you’re craving a breakfast treat that’s both tangy and sweet, these Orange Marmalade Muffins are your new go-to. Packed with bright citrus flavor and a tender, moist crumb, these muffins are perfect for a cozy morning, a quick snack, or even a delightful dessert. The star of the show is the orange marmalade, which infuses every bite with a zesty kick. With just a handful of pantry staples and a simple one-bowl method, you’ll have a dozen golden muffins in under 30 minutes. 

These muffins are a game-changer for citrus lovers. The combination of creamy sour cream, sweet sugar, and vibrant orange marmalade creates a perfectly balanced flavor profile. The melted butter adds richness, while the baking powder ensures a light, fluffy texture. Whether you’re baking for a family breakfast, a brunch gathering, or just to satisfy your sweet tooth, these muffins deliver. Plus, they’re beginner-friendly and require minimal cleanup—win-win!

 Orange Marmalade Muffins

2 large eggs

1 c. sour cream

1 c. sugar

1¼ c. orange marmalade*

1¼ T. butter, melted

¾ t. baking powder

½ T. vanilla

¼ t. orange oil 

1 c. flour

Preheat oven to 400°F. Line a 12-cup muffin tin with paper liners or lightly spray with Baker’s Joy.

In a large bowl, whisk together the eggs, sour cream, sugar, orange marmalade, melted butter, and vanilla until well combined.

Gradually stir in the flour and baking powder. Mix until the batter is smooth and no lumps remain.

 Divide the batter evenly among the muffin cups. Bake for 20-25 minutes, or until the tops are golden and a toothpick comes out clean.

Let the muffins cool in the tin for 5 minutes, and then transfer to a wire rack. Serve warm or at room temperature for maximum deliciousness!

 Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to a month.

 *Use a good-quality orange marmalade for the best flavor—homemade or store-bought work equally well.

Pair these muffins with a hot cup of coffee or tea for a cozy morning treat. They also make a great addition to a brunch spread alongside fresh fruit or yogurt. For a dessert twist, drizzle with a simple glaze made from powdered sugar and orange juice. 

 NOTE: Recently, I have been baking muffins in ramekins because I love the uniform look when I pop them out. If you think you would like to do that as well, you can find the ramekins that I used here. I only filled them halfway, and was very pleased with the results. You can put the ramekins on a baking sheet if you like, but I prefer to set them right on the oven rack.

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