Orange Streusel Muffins With Marmalade
Orange muffins studded with marmalade and topped with buttery pecan streusel, finished with a bright orange glaze. The baking mix base keeps these tender and quick, while the streusel adds textural contrast. Perfect for breakfast or brunch.
Ingredients
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ½ cup butter, cold and cut into cubes
- ¼ cup pecans, choppedwalnuts1:1textureFull guide →
- 1 large egg, slightly beaten
- ¼ cup sugar
- ½ cup orange juice
- 2 tablespoon vegetable oilmelted coconut oil1:1flavorFull guide →
- 1 teaspoon orange extract(optional)orange zest1 tablespoon per 1 teaspoon extractflavor
fresh alternative
- 2 ¾ cup baking mix2 1/2 cup all-purpose flour plus 3 3/4 teaspoon baking powder plus 1/2 teaspoon salt1:1 by volumeconvenienceadds gluten
homemade equivalent
- 1 cup orange marmalade
- 1 cup powdered sugar
- 2 tablespoon orange juice
Instructions
- 1
Preheat oven to 350°F and line muffin pan with papers.
- 2
Make streusel topping: combine flour and both sugars in a medium bowl. Add cold cubed butter and cut together with pastry blender, fork, or hands until crumbly. Stir in pecans. Freeze for 10-15 minutes.
- 3
In a large bowl, whisk egg and sugar until combined.
- 4
Whisk in orange juice, oil, and extract if using.
- 5
Add baking mix and mix with rubber spatula just until combined, about 30 seconds. Stir in marmalade.
- 6
Fill muffin papers two-thirds full.
- 7
Sprinkle cold streusel topping over batter, squeezing some in your hands for larger clumps.
- 8
Bake for 18-20 minutes until center is set and crumb topping is golden.
- 9
Cool in pan for five minutes, then transfer to cooling rack and cool completely.
- 10
Whisk powdered sugar and orange juice together to desired glaze consistency and drizzle over cooled muffins.
Tips
Freeze streusel mixture to keep butter cold for texture.
Do not overmix batter; mix just until combined to avoid dense, tough muffins.
Squeeze streusel clumps in your hands for larger, crunchier topping pieces.
Good to Know
Store in airtight container at room temperature up to 2 days, or freeze up to 3 months.
Prepare streusel topping up to 1 day ahead; refrigerate. Bake muffins up to 1 day ahead; glaze when ready to serve.
Serve at room temperature with coffee or tea.
Common Mistakes
Do not overmix batter to avoid dense, tough muffins.
Do not skip freezing streusel to avoid melted, greasy topping.
Do not underbake to ensure center is fully set.
Substitutions
Dairy-Free Swaps
General Alternatives
homemade equivalent