Good Morning Muffins

By á-25138

I was so glad that I decided to add orange bakery emulsion, because even with it, they came out with only a light orange flavor. I loved the slightly crunchy topping and recommend adding the wheat germ if you have it. If not, I don't think I would buy a jar of it just for these. I cut the recipe in half and ended up with 15 muffins. I did add 2 eggs to half the batch, because my eggs seemed really small and I used just under 1 cup of orange marmalade. Mine were perfect at 18 minutes and they turned out light and fluffy and I would make them again.

Ingredients

• MUFFINS
• 4 cups all-purpose flour
• 3/4 cups sugar
• 2 tablespoons baking powder
• 4 tablespoons unsalted butter, cold
• 1/4 cup shortening
• 1 1/2 to 2 cups sweet orange marmalade
• 1 cup orange juice
• 2 teaspoons vanilla extract
• 1 to 1 1/2 teaspoons orange bakery emulsion (or orange extract)
• 3 eggs
• TOPPING
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon salt
• 2 tablespoon melted butter
• Wheat germ, for sprinkling

Details

Adapted from thepioneerwoman.com

Preparation

Step 1

Preheat oven to 375°F.

Line a standard size muffin tin with paper liners and lightly spray with cooking spray.

MUFFINS
Combine the flour, sugar and baking powder. Add the butter and shortening and cut into dry ingredients. In a separate bowl, combine the orange marmalade, orange juice, vanilla, orange extract and eggs; whisk very well. Add wet ingredients to dry and stir gently just until combined. Try to use no more than 10 large strokes, batter will be lumpy. Fill lined muffin tins 2/3 full with batter.

TOPPING
Combine sugar, brown sugar, cinnamon, nutmeg and salt. Add melted butter and stir until well combined. Top batter with a heaping 1 teaspoon of mixture. Sprinkle a 1/2 teaspoon of wheat germ over each as well. Bake for 17 to 18 minutes or until a toothpick comes out clean.