Orange Marmalade Muffins with Cream Cheese Frosting

There’s something undeniably joyful about the scent of citrus mingling with warm baked goods, a fragrance that instantly transports me back to crisp autumn mornings at my grandmother’s cottage. She always had a jar of homemade orange marmalade on hand, its slightly bitter, intensely fragrant sweetness a constant in her pantry. These muffins, with their burst of that familiar citrusy goodness and a cloud of tangy cream cheese frosting, feel like a direct echo of those cherished memories, a comforting embrace in every bite.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 38 minutes (plus cooling time)
• Servings: 12
• Yield: 12 muffins
• Dietary Type: Contains Dairy, Eggs, Gluten

Ingredients

For the Marmalade Muffins:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 1/4 teaspoons baking powder
• 3/4 teaspoon salt
• 2 large eggs
• 3/4 cup milk (whole or 2% works best for richness)
• 2/3 cup orange marmalade (choose a good quality one for the best flavor)
• 1/4 cup vegetable oil (or use melted butter or melted shortening)
• 1 teaspoon orange extract (enhances the citrus punch)

For the Cream Cheese Frosting:

• 1/2 cup orange marmalade
• 1/2 cup cream cheese, softened (full-fat for the best texture)
• 2 cups confectioners’ sugar (more if needed for desired consistency)
• Orange food coloring (optional, for a vibrant hue)

Equipment Needed

• Muffin tins (standard 12-cup)
• Paper muffin liners
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Wooden spoon or spatula
• Measuring cups and spoons
• Oven
• Cooling rack
• Electric mixer (handheld or stand mixer) for frosting

Instructions

1. Preheat and Prepare: Begin by setting your oven to 350°F (175°C). Ensure you position the oven rack on the second-lowest setting to promote even baking. Next, line 12 regular-size muffin tins with paper liners. This step is crucial to prevent sticking and ensure easy removal of the finished muffins.

2. Combine Dry Ingredients: In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk these dry ingredients together thoroughly to ensure they are evenly distributed. This is an important step for consistent leavening throughout the muffins.

3. Combine Wet Ingredients: In a separate medium bowl, beat the eggs until they are lightly scrambled. Then, whisk in the milk, vegetable oil (or your chosen fat), and orange extract until everything is well combined and emulsified.

4. Incorporate Marmalade: Add the 2/3 cup of orange marmalade to the wet ingredients. Stir until the marmalade is incorporated into the liquid mixture. Don’t worry if there are a few small streaks of marmalade remaining; they will distribute further during the mixing process.

5. Marry Wet and Dry: Pour the wet ingredients into the large bowl containing the dry ingredients. Using a wooden spoon or spatula, stir just until the dry ingredients are combined with the marmalade mixture. It’s crucial to avoid overmixing at this stage. A few small lumps of flour are perfectly acceptable. Overmixing develops the gluten in the flour too much, which can lead to tough muffins.

6. Portion the Batter: Divide the batter evenly among the 12 prepared muffin tins. Each liner should be about two-thirds to three-quarters full. This allows the muffins room to rise without overflowing.

7. Bake the Muffins: Bake in the preheated oven for approximately 18 minutes, or until a muffin inserted into the center tests done. A toothpick or thin skewer inserted into the center should come out clean, with no wet batter clinging to it.

8. Cool Completely: Once baked, remove the muffins from the oven and transfer them to a cooling rack to cool completely. It is essential that the muffins are entirely cool before frosting; otherwise, the frosting will melt and slide off.

9. Prepare the Frosting: While the muffins are cooling, prepare the frosting. In a bowl, beat the softened cream cheese with the 1/2 cup of orange marmalade until the mixture is light and fluffy.

10. Add Confectioners’ Sugar: Gradually add the 2 cups of confectioners’ sugar to the cream cheese and marmalade mixture. Beat until the frosting is smooth and creamy. If the frosting is too thick, add a little more confectioners’ sugar, a tablespoon at a time, until you achieve your desired consistency. If you wish for a more vibrant orange color, add a drop or two of orange food coloring and beat until evenly distributed.

11. Frost the Muffins: Once the muffins have cooled completely, spread the cream cheese frosting generously over the top of each muffin.

12. Store Appropriately: Store the frosted muffins in the refrigerator due to the cream cheese frosting.

Expert Tips & Tricks

• Marmalade Matters: The quality of your orange marmalade will significantly impact the final flavor. Opt for a brand with a good balance of sweet and bitter citrus notes, and one that isn’t overly runny. You can even experiment with different types of orange marmalade, like Seville orange or blood orange, for a unique twist.
• Don’t Overmix: I can’t stress this enough! Overmixing is the arch-nemesis of tender muffins. Stop stirring as soon as the last streaks of flour disappear. The batter should be slightly lumpy.
• Room Temperature Ingredients: For the most luscious frosting, ensure your cream cheese is truly softened. Leave it on the counter for at least 30-60 minutes before you plan to make the frosting. Cold cream cheese will result in a lumpy, unappealing frosting.
• Perfectly Even Baking: If you find your oven tends to bake unevenly, consider rotating the muffin tin halfway through the baking time. This ensures that all muffins receive equal heat exposure.

Serving & Storage Suggestions

These Orange Marmalade Muffins are a delightful treat for breakfast, brunch, or an afternoon tea. They are best served at room temperature, allowing the flavors to fully meld and the frosting to soften slightly. For a truly elegant presentation, a dusting of powdered sugar or a few slivers of candied orange peel can be a lovely garnish.

Due to the cream cheese frosting, these muffins must be stored in the refrigerator. Place them in an airtight container to prevent them from drying out or absorbing other odors. They will keep well in the refrigerator for 2-3 days. To serve, you can enjoy them straight from the fridge, or allow them to sit at room temperature for about 15-20 minutes to take the chill off.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	342.6 kcal
Calories from Fat	121 kcal
Total Fat	13.4 g	17%
Saturated Fat	4.8 g	24%
Cholesterol	45.5 mg	15%
Sodium	279.8 mg	12%
Total Carbohydrate	51.8 g	19%
Dietary Fiber	0.9 g	3%
Sugars	33.6 g	67%
Protein	3.9 g	8%

Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

• Gluten-Free: For a gluten-free version, you can substitute a good quality gluten-free all-purpose flour blend for the all-purpose flour. Ensure the blend contains xanthan gum.
• Dairy-Free: To make these dairy-free, you would need to substitute the milk with a dairy-free alternative like almond milk or soy milk. For the frosting, a dairy-free cream cheese alternative would be necessary, along with ensuring your confectioners’ sugar is dairy-free.
• Lemon Zest Boost: For an extra layer of citrus brightness, add the zest of one lemon to the dry ingredients along with the flour.
• Spiced Undertones: A pinch of ground ginger or cardamom added to the dry ingredients can provide a lovely warming contrast to the citrus.

FAQs

Q: Can I make these muffins ahead of time?
A: The muffins themselves can be baked a day in advance and stored in an airtight container at room temperature. However, it’s best to frost them on the day you plan to serve them for optimal freshness and texture.

Q: My marmalade has large pieces of peel. Is that okay?
A: Absolutely! The pieces of peel in the marmalade add a wonderful texture and intensify the citrus flavor. Just ensure they are evenly distributed when you add the marmalade to the batter.

Q: How can I tell if the muffins are done baking?
A: A wooden skewer or toothpick inserted into the center of a muffin should come out clean. If it comes out with wet batter, they need a few more minutes in the oven.

Q: My frosting is too thin. What should I do?
A: If your cream cheese frosting is too thin, gradually add more confectioners’ sugar, a tablespoon at a time, while beating until it reaches your desired consistency.

Q: Can I use a different type of jam or preserve instead of marmalade?
A: While these muffins are designed to highlight orange marmalade, you could experiment with other citrus preserves like grapefruit marmalade or lemon curd. However, traditional jams will yield a different flavor profile.

Final Thoughts

These Orange Marmalade Muffins with Cream Cheese Frosting are more than just a recipe; they’re an invitation to savor simple pleasures. The bright, zesty notes of the marmalade, balanced by the rich, tangy cream cheese frosting, create a harmonious flavor profile that is both comforting and invigorating. I find they pair wonderfully with a strong cup of coffee or a delicate herbal tea. So, gather your ingredients, embrace the process, and let the sunshine of citrus fill your kitchen with these delightful treats. I can’t wait to hear about your baking adventures!