Easy Squeezy Marmalade Muffins

  • By Bethany
  • /

This lovely Marmalade Muffin recipe comes from Pioneer Woman. I came across her recipes when I was first married and quickly became a huge fan. For Valentine’s Day as a just-starting-out married couple, my husband bought me her newly-released cookbook, The Pioneer Woman Cooks, Recipes from an Accidental Country Girl. This was her first cookbook, and I treasure it to this day! You should see my copy. It has splatters and spills all over the place and pages are starting to fall out. I have cooked and baked and re-baked almost every recipe in it. You get the idea.

juicing oranges marmalade muffins
juicing oranges marmalade muffins

There’s a blurry line between muffins and cupcakes, but let’s not get into that. We like to call them muffins so we can eat them for breakfast without feeling guilty. And these delicious and moist muffins have the added bonus of giving us a reason to have freshly squeezed orange juice dripping from our elbows. Be warned, if you are making this with kids, you’ll have to squeeze some extra juice when they are not looking, so you have some to use for the recipe. When we did this juicing session pictured below, my daughter drank EVERY LAST DROP of freshly squeezed orange juice. She is a big fan! And so am I.

This amazing muffin recipe uses all the juice and zest from 2 oranges which makes it taste so fresh and flavorful! The word I would use to describe these muffins is DELECTABLE. I could not stop eating them fresh out of the oven! I hope you enjoy these delicious muffins and juicing oranges with the kids in your life!

Keep your juicer out for one of my favorite dinners, Creamy Cilantro-Lime Chicken Taquitos.

Or, if orange-flavored sweets are what you are looking for, I highly recommend these Orange Chocolate Chip Cookies  and  these dreamy Orange Creamsicles.

Do you have a favorite use for orange juice or zest?  Let us know in the comments!

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Marmalade Muffins

Ingredients

  • 2 oranges
  • 2 sticks butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 cups all purpose flour
  • 1 cup buttermilk
  • 1 tsp baking soda
  • 1 cup firmly packed brown sugar

Instructions

ADULT TASKS

  1. Preheat oven to 375F.

  2. Zest 2 oranges.

  3. Cream butter and sugar. Crack in the eggs and mix til combined.

  4. Sift flour and add to the bowl. Gently stir using as few strokes as possible.

  5. Combine buttermilk and baking soda in a small bowl.

  6. Add buttermilk mixture to batter, mix until just combined. Add the orange zest and carefully mix, not too much.

  7. Grease 24 mini-muffin tins. Fill each tin 2/3 full with batter.

  8. Bake for 12-17 minutes (until light brown).

TODDLER TASK

  1. Squeeze every last drop of juice out of the 2 oranges you've already zested! The kids can use a hand juicer or squeeze with their fingers into a bowl. Be careful because they will probably want to drink this juice - YUM! - try to save some for the muffins 😉

ADULT TASKS

  1. Add orange juice and brown sugar to a medium bowl and stir together. As soon as muffins are done, drizzle glaze over the top, thoroughly coating each muffin. Serve warm.

Recipe Notes

Recipe credit to Ree Drummond the Pioneer Woman: Marmalade Muffins


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