Start your day with a burst of citrus flavor from these slightly sweet Orange Blossom Muffins made with orange marmalade and pecans.
Prep Time 10 minutesminutes
Cook Time 18 minutesminutes
Total Time 28 minutesminutes
Servings 12muffins
Ingredients
2cupsbiscuit mixrecommend: Bisquick
¼cupsugar
1large egglightly beaten
½cuporange juice
2tablespoonscanola oil
½cuporange marmalade
½cupchopped pecans
3tablespoonssugar
1tablespoonall-purpose flour
½teaspoonground cinnamon
¼teaspoonground 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.