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Good Morning Muffins

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 minutes
Cook Time 16 minutes
Author Debby - www.AFeastfortheEyes.net

Equipment

  • Muffin Pan

Ingredients

Topping Ingredients:

  • 1 cup whole wheat pastry flour optional (can use ALL flour)
  • 3 cups unbleached flour
  • 1/2 cups sugar
  • 2 tablespoons baking powder
  • 1/2 cup unsalted butter (one stick)
  • 2 cups orange marmalade
  • 1 cup fresh squeezed orange juice
  • 1 teaspoon vanilla
  • 2 whole eggs beaten

Topping Ingredients:

  • 3/4 cups sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 tablespoon plus 1 teaspoon melted butter
  • 1/4 teaspoons salt
  • wheat germ optional 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.

Notes

Recipe adapted from "The Pioneer Woman: