It's such a treat to enjoy a freshly baked muffin, with morning coffee (or tea). For these muffins, I used both pastry flour (whole wheat) and unbleached flour. These Good Morning muffins were very quick and simple to make. The fresh squeezed orange juice and orange marmalade gives a just notes of citrus. The special topping of sugar, cinnamon and nutmeg bakes to a nice golden crunch.
Course Breakfast, Brunch
Cuisine American
Keyword Good Morning Muffins
Prep Time 15 minutesminutes
Cook Time 16 minutesminutes
Author Debby - www.AFeastfortheEyes.net
Equipment
Muffin Pan
Ingredients
Topping Ingredients:
1cupwhole wheat pastry flouroptional (can use ALL flour)
3cupsunbleached flour
1/2cupssugar
2tablespoonsbaking powder
1/2cupunsalted butter(one stick)
2cupsorange marmalade
1cupfresh squeezed orange juice
1teaspoonvanilla
2whole eggsbeaten
Topping Ingredients:
3/4cupssugar
1teaspooncinnamon
1teaspoonnutmeg
1tablespoonplus 1 teaspoon melted butter
1/4teaspoonssalt
wheat germoptional for the topping and "crunch"
Instructions
Preheat oven to 375°F.
With a food processor, process the flour, sugar and baking powder, to "aerate" the dry ingredients. Or, you can sift together flour, sugar, and baking powder. Place in a mixing bowl.
Cut the butter into small pieces, and pulse it into the dry ingredients-- until crumbly. This takes about a dozen short pulses. Or, you can use a pastry cutter to mix in butter (or butter/shortening if desired).
Mix marmalade, orange juice, and vanilla in a small bowl. Pour into dry ingredients.
Beat eggs and pour into the bowl. Mix all ingredients together gently, using fewer than 10 large strokes.
For the topping:
In a small bowl, mix topping ingredients.
Bake:
Spray the muffin pan with non-stick baking spray. Fill muffin pans with batter. An ice cream scoop makes this easy to do. Sprinkle 1 heaping teaspoon of topping ingredients over each muffin.
Sprinkle wheat germ over the top for extra crunch. (optiona)
Bake for 18-20 minutes until done.
TIP: Using a paring knife, loosen each muffin. Carefully move each move at an angle for a few minutes-- this ensures that you won't have soggy muffin bottoms! Next, remove the muffins from the pan and cool on wire rack. Eat warm or at room temperature.