Orange Blossom Muffins
Orange Blossom Muffins – Slightly sweet muffins with orange marmalade and pecans in the batter. Enjoy them with a cup of tea or coffee.
Do you ever have days when the morning starts out at a run and by noon has turned into a full blown marathon? Yep, that’s what today has been so far.
On busy mornings like today, one of the best things to reach for with your cup of coffee or tea is a muffin. This Orange Blossom Muffin is an old recipe from Southern Living Magzine and is one of my favorites because it’s easy to prepare and it’s just lightly 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.
How to Make Orange Blossom Muffins
Preheat the oven to 400 degrees. Prepare a 12-cup muffin baking pan by lining with paper baking cups and set aside.
In a large bowl, combine the biscuit mix and sugar. Make a well in the center of the dry ingredients.
Combine the egg, juice, and oil and add to the well in the dry mixture. Stir only until moistened. Add the marmalade and pecans and stir them in well.
Spoon the batter into the prepared baking tin, filling each cup 2/3 full. Combine remaining sugar, flour, cinnamon, and nutmeg and sprinkle over batter.
Bake for 18 minutes or until done.
🧾 More Recipes You’ll Like
- Blueberry Lemon Muffins
- Peaches and Cream Muffins
- Tea Muffins
- Carrot Raisin Muffins
- Chocolate Cherry Muffins
HAVE YOU TRIED THIS RECIPE?
I’d LOVE to know what you thought!
Leave a rating below in the comments and let me know how you liked it!
WE’RE ON FACEBOOK, TOO!
If you’d like to hang out with lots of other Southern Comfort Food lovers, make sure to join my FREE PRIVATE Facebook group.
Orange Blossom Muffins
- 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
- Preheat the oven to 400 degrees. Prepare a 12-cup muffin baking pan by lining with paper baking cups.
- In a large bowl, combine the biscuit mix and 1/4 cup sugar. Make a well in the center. Combine the egg, juice, and oil and add to dry mixture. Stir just until moistened. Add the marmalade and pecans; stir in well.
- Spoon batter into prepared baking tin, filling each cup 2/3 full.
- Combine remaining sugar, flour, cinnamon, and nutmeg. Sprinkle over batter.
- Bake for 18 minutes or until done.
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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
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
Deborah, I wish I could answer your questions, but I have not tested this recipe using a jumbo muffin pan.
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. ;)
Oh man….these muffins are calling my name!! They look soooo much better than that bowl of cereal I just ate! :)
This would have made my morning SO much better :)
Well, I use it for …… (drum roll) Pumpkin Roll. And waffles. It’s all good.
We must have the same pumpkin roll recipe :-)
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. :)
Thanks, Barbara. Nothing wrong with taking a little help from a shortcut now and again.
Such a fun name. Love the addition of orange marmalade.