Home » Recipes » Bread Recipes » Orange Blossom Muffins

Orange Blossom Muffins

Start your day with a burst of citrus flavor from these delicious Orange Blossom Muffins. They’re slightly sweet with orange marmalade and pecans in the batter. Perfect for either breakfast or a snack!

Do you ever have days when the morning starts out at a run and by noon has turned into a full-blown marathon? Yep, we all have days like that! 

An orange blossom muffin sitting on a yellow and white napkin.

On those super busy days, one of the best things to reach for with your cup of coffee or tea is a muffin. This Orange Blossom Muffin is one of my favorites because it’s so easy to make and just slightly sweet. The orange marmalade gives a nice citrus note and the pecans lend some substance to the muffin as well.

And before you get started on me for using a packaged biscuit mix in this recipe – just don’t. Give a girl a break for taking a shortcut once in a while :-).

Next time you have a busy morning, take a breath, pour a cup of coffee, and mix up a batch of these muffins. That to-do list will still be there when you get back to it.

❤️ Why We Love This Recipe


  • Zesty Citrus Flavor: The combination of orange marmalade and orange juice infuses each bite with a refreshing citrus flavor.
  • Easy and Convenient: When life gets busy, we all can use a shortcut without compromising on taste. Using biscuit mix streamlines the baking process, making these muffins a breeze to whip up. 
  • Crunchy Pecan Texture: The crunch from chopped pecans adds texture to these muffins. It’s the perfect contrast to the tender crumb of the muffins themselves.

🛒 Ingredient Notes


This post contains affiliate links. Lana’s Cooking is reader-supported and earns a tiny commission at no extra cost to you when you shop from our links.

  • Biscuit Mix – My preferred brand of biscuit mix is Bisquick. It’s a versatile baking staple containing flour, leavening agents, and a touch of fat that is a convenient base for various baked goods. There are other very good brands on the market, so just use your favorite.
  • Orange Marmalade – Orange marmalade adds a tangy, citrusy kick to the muffins. Its distinct flavor enhances the overall taste and complements the orange juice. Look for a high-quality marmalade with visible zest for an authentic flavor burst.
  • Chopped Pecans – Pecans bring a satisfying crunch to the muffins. Chopping them allows for even distribution throughout the batter. If preferred, you can swap pecans for other nuts like walnuts or almonds for a different twist. Or omit them altogether if anyone in your home has an allergy.
  • Canola Oil – Canola oil is a neutral-flavored oil that’s commonly used in baking. It adds moisture to the muffins without overpowering the citrus and nut flavors. Other mild oils like vegetable oil work as substitutes. Avoid strongly flavored oils like olive oil, as they might alter the muffins’ taste.
  • Ground Cinnamon and Nutmeg – These spices add warmth and depth to the muffins. Use ground spices for even distribution. 
  • Orange Juice – The orange juice contributes both liquid and citrus essence to the muffins. 
  • Sugar – Along with the marmalade, granulated sugar sweetens the muffins. It’s used in both the batter and the topping. 
  • All-Purpose Flour – Just a touch of flour is used to make the topping for the muffins.

The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.

🥄 How to Make Orange Blossom Muffins


  1. Preheat the oven to 400 degrees. Prepare a 12-cup muffin tin by lining it with paper baking cups. Set it aside for now.
  2. In a large bowl, combine the biscuit mix and sugar. Make a well in the center of the dry ingredients.
  3. In a separate bowl, combine the egg, juice, and oil. Add the wet ingredients to the well in the dry mixture. Stir together just until moistened–don’t overmix. Add the marmalade and pecans and stir them in well.
  4. Spoon the batter into the prepared baking tin, filling each cup 2/3 full.
  5. In a small bowl, combine the remaining sugar, flour, cinnamon, and nutmeg. Sprinkle over the muffin batter.
  6. Transfer the pan to the oven and bake for 18 minutes or a tester inserted near the center comes out clean.
An orange blossom muffin sitting on a yellow and white napkin.

🍚 How to Store


Properly storing the finished Orange Blossom Muffins will help maintain their freshness and flavor longer. 

  • Short-Term Storage: Before storing the muffins, make sure they’re completely cooled. Transfer the cooled muffins to an airtight container. If you’re stacking the muffins, place a piece of parchment paper or wax paper between the layers to prevent sticking. If you plan to use the muffins within 1-2 days, you can store them at room temperature. For longer storage, keep them in the refrigerator.
  • Freezing: To freeze, wrap each muffin individually in plastic wrap or aluminum foil, then place them in a freezer-safe resealable bag. Proper wrapping prevents freezer burn and maintains the muffins’ quality. They can be stored in the freezer for up to 2-3 months.
  • Thawing and Reheating: When you’re ready to enjoy your stored muffins, if they were frozen, allow them to thaw at room temperature or in the refrigerator. To restore their just-baked freshness, reheat the muffins in a preheated oven at 350°F (175°C) for about 5-10 minutes. You can also microwave individual muffins for about 15-20 seconds for a quick warm-up.

⚠️ Recipe Tips and Substitutions


  • Customize with Add-Ins: While the recipe is fantastic as-is, you might want to try some additional add-ins. Consider folding in a handful of dried cranberries, raisins, or shredded coconut for extra texture and flavor variety.
  • Healthier Alternatives: If you’re aiming for a healthier option, try substituting some of the sugar with natural sweeteners like honey or maple syrup.
  • Gluten-Free Option: To make the muffins gluten-free, substitute a gluten-free biscuit mix and verify that all other ingredients are also gluten-free.
  • Experiment with Spices: While cinnamon and nutmeg are delightful, feel free to get creative with other spices. Consider cardamom, ginger, or even a pinch of cloves for a unique twist on the flavor profile.
  • Fresh Citrus Zest: Enhance the orange flavor by adding a teaspoon of freshly grated orange zest to the batter. Zest carries potent citrus oils that can elevate the muffins’ overall taste.
  • Topping Variations: The sugar-flour-spice topping can be adapted to your preference. Try adding a touch of orange zest, swapping cinnamon for ginger, or incorporating a pinch of allspice.

❓ Questions About Orange Blossom Muffins


Can I use a different type of marmalade?

Absolutely! While orange marmalade is the star here, you can experiment with other fruit marmalades like lemon, lime, or grapefruit. Each will bring a unique flavor twist to the muffins.

What can I use instead of biscuit mix?

If you prefer making your own dry mix, you can replace the biscuit mix with a homemade mix like this one recommended by My Baking Addiction.

Can I use frozen orange juice instead of freshly squeezed?

Fresh is always best, but of course, use whatever you have.

Can I double the recipe?

Sure! This recipe easily doubles. Make an extra batch and store them for later!

Lana Stuart.

Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

Thanks so much for stopping by!

📖 Recipe

Want to save this recipe?

Enter your email below and get it sent straight to your inbox.

Save Recipe
An orange blossom muffin sitting on a yellow and white napkin.

Orange Blossom Muffins

Start your day with a burst of citrus flavor from these slightly sweet Orange Blossom Muffins made with orange marmalade and pecans.
5 from 11 votes
Print It Rate It
Course: Breads, Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 12 muffins
Calories: 211kcal
Author: Lana Stuart

Ingredients

  • 2 cups biscuit mix recommend: Bisquick
  • ¼ cup sugar
  • 1 large egg lightly beaten
  • ½ cup orange juice
  • 2 tablespoons canola oil
  • ½ cup orange marmalade
  • ½ cup chopped pecans
  • 3 tablespoons sugar
  • 1 tablespoon all-purpose flour
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg

Instructions

  • Preheat the oven to 400 degrees. Prepare a 12-cup muffin tin by lining it with paper baking cups. Set it aside for now.
  • In a large bowl, combine the biscuit mix and sugar. Make a well in the center of the dry ingredients.
  • In a separate bowl, combine the egg, juice, and oil. Add the wet ingredients to the well in the dry mixture. Stir together just until moistened–don’t overmix. Add the marmalade and pecans and stir them in well.
  • Spoon the batter into the prepared baking tin, filling each cup 2/3 full.
  • In a small bowl, combine the remaining sugar, flour, cinnamon, and nutmeg. Sprinkle over the muffin batter.
  • Transfer the pan to the oven and bake for 18 minutes or a tester inserted near the center comes out clean.

Notes

  • Short-Term Storage: Cool completely and transfer to an airtight container. If you plan to use the muffins within 1-2 days, you can store them at room temperature. For longer storage, keep them in the refrigerator.
  • Freezing: To freeze, wrap each muffin individually in plastic wrap or aluminum foil, then place them in a freezer-safe resealable bag and store in the freezer for up to 2-3 months.
  • Thawing and Reheating: If frozen, allow to thaw at room temperature or in the refrigerator. Reheat in a 350°F oven for about 5-10 minutes. You can also microwave individual muffins for about 15-20 seconds for a quick warm-up.

Nutrition Information

Serving 1 | Calories 211kcal | Carbohydrates 31g | Protein 3g | Fat 9g | Saturated Fat 1g | Polyunsaturated Fat 2g | Monounsaturated Fat 5g | Trans Fat 1g | Cholesterol 14mg | Sodium 268mg | Potassium 83mg | Fiber 1g | Sugar 19g | Vitamin A 52IU | Vitamin C 6mg | Calcium 48mg | Iron 1mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

Share on Facebook Pin Recipe
Tried this recipe? Pin it for Later!Follow @LanasCookingBlog or tag #LanasCooking!

— This post was originally published on August 31, 2012. It has been updated with additional information.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




12 Comments

  1. 5 stars
    I’ve made these 4 times in two days- delicious and easy. I made one batch in a loaf pan worked out fine – whenever I bring back someone’s pan I always return it full of something ;)

    I also put a whole pecan on top of each muffin – looks pretty and alerts the eater there are nuts inside :)

    thank you!

  2. Deborah Mclellan says:

    Lana’s
    Would this recipe work well as 6 jumbo muffins? IF SO, ARE THERE ANY CHANGES I WOULD NEED TO MAKE EITHER IN THE recipe or oven time? So for caps didn’t realize until half way through. Thanks kindly

    1. Deborah, I wish I could answer your questions, but I have not tested this recipe using a jumbo muffin pan.

  3. I used to work at a bakery that had orange blossom muffins and they were so good and light and fluffy. I was hoping to get a copycat recipe for those, but no luck. I thought this one looked good and pretty easy so I gave it a try. I can say that I am not a fan. I like Bisquick and use it for lots of other things, but I think they made this muffin to thick and dense and bisquit-y tasting. They need something to lighten them up (in density and in flavor). I am thinking more orange juice and some real orange zest or orange extract to brighten the flavor. And maybe some buttermilk or another egg to fluff it up a bit. They will still get eaten, just maybe with a hot cup of tea. ;)

  4. Christina @ Sweet Pea's Kitchen says:

    Oh man….these muffins are calling my name!! They look soooo much better than that bowl of cereal I just ate! :)

  5. This would have made my morning SO much better :)

  6. Well, I use it for …… (drum roll) Pumpkin Roll. And waffles. It’s all good.

    Miss P

    1. We must have the same pumpkin roll recipe :-)

  7. Barbara | Creative Culinary says:

    I not only will NOT give you trouble for using Bisquick I’ll add my name to the list of users. Some convenience foods are just that, real ingredients that have been added together that allow a shortcut or two. You are so NOT Sandra Lee! And…well, you if you then I’m guilty too. I use Bisquick for dumplings, shortcakes and more and I have yet to have someone turn their nose and say no thanks. :)

    1. Thanks, Barbara. Nothing wrong with taking a little help from a shortcut now and again.

  8. Barbara @ Barbara Bakes says:

    Such a fun name. Love the addition of orange marmalade.