Good Morning Muffins Recipe

Rise and shine with Ree Drummond's sweet orange muffins finished with a cinnamon-sugar topping for a caramelized crust.

Level: Easy
Total: 30 min
Prep: 10 min
Cook: 20 min
Yield: 24 muffins

Ingredients

Muffin Batter:
4 cups all-purpose flour

Generous 1/2 cup granulated sugar

2 tablespoons baking powder

4 tablespoons unsalted butter

1/4 cup shortening

1 1/2 to 2 cups sweet orange marmalade (use 2 cups if you like the bitter marmalade taste, less if you don't)

1 cup orange juice

2 teaspoons vanilla extract

3 whole eggs, beaten

Topping:
1/2 cup granulated sugar

1/4 cup brown sugar

2 tablespoons melted butter

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon salt

Wheat germ, for sprinkling

Directions

1. Preheat the oven to 375 degrees F.

2. For the muffin batter: Sift together the flour, granulated sugar and baking powder. Place the flour mixture in a mixing bowl. Use a pastry cutter to mix in the butter and shortening.

3. Mix the marmalade, orange juice and vanilla in a small bowl. Pour the marmalade mixture into the flour mixture. Pour the eggs into the bowl. Mix all ingredients together gently, using fewer than 10 large strokes.

4. For the topping: Mix the granulated sugar, brown sugar, butter, cinnamon, nutmeg and salt in a small bowl.

5. Fill muffin pans with batter. Sprinkle 1 heaping teaspoon of topping ingredients over each muffin. Sprinkle 1/2 teaspoon wheat germ over the top for extra crunch if desired.

6. Bake until done, 20 to 22 minutes. Remove the muffins from the pan and cool on a wire rack. Eat warm or at room temperature.