Orange Spice Muffins

September 12, 2013
0 Ratings
  • Makes 12 muffins
Author Notes

This muffin transforms the scents and comforts of the holidays into muffin form. Don't let the long ingredient list deter you– it's filled with fragrant spices that make this muffin warm and delicious! Citrus tang comes from 4 delicious sources– the amount of triple sec may seem trivial, but it packs a great kick, so definitely include it if you have it on hand. The combination of citrus and spices brings to mind cozy Christmas morning breakfasts. And with just two bowls, you can capture the essence of a holiday feast, without the sink full of dirty dishes! —Abby Reisner

What You'll Need
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 teaspoons ground cardamom
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, plus 3 Tbsp
  • 1/4 cup vegetable oil
  • 1 1/4 cups orange marmalade (prefer Smucker's natural)
  • 1 large egg
  • 1 teaspoon grated orange zest, plus 1 1/2 tsp
  • 1/2 cup freshly squeezed orange juice (from 1 to 2 oranges)
  • 2 teaspoons triple sec
  • 1/2 cup dried currants
  1. Adjust oven rack to middle position and heat oven to 400 degrees. Spray twelve-cup muffin tin with nonstick cooking spray.
  2. Combine 3 tablespoons light brown sugar and 1 1/2 teaspoons grated orange zest in a small bowl. Using fingers, mix until combined and fragrant. Set aside.
  3. Add wet ingredients to dry ingredients and gently fold using a rubber spatula until just combined. The batter will be lumpy– don't overmix! Gently fold in dried currants.
  4. Divide batter evenly among prepared muffin cups, filling each to just below the top. You may have a bit of leftover batter. Sprinkle with the topping from step 1 and bake until golden brown and toothpick inserted into center of muffin comes out clean, 20 to 25 minutes. Cool in muffin tin on wire rack for 5 minutes and then transfer muffins to rack to cool for about 10 minutes. Serve warm. Enjoy!

See what other Food52ers are saying.

  • Abby Reisner
    Abby Reisner
  • mstv
  • Ceege

4 Reviews

mstv September 25, 2014
I enjoyed these muffins. I used a homemade lower sugar marmalade but they were still very sweet. I liked that they did not have too much oil in them. They were nice and most. I had quite a bit of extra batter. I think this makes more like 16 muffins. I would make again but I would reduce the sugar substantially, perhaps halving the granulated sugar.
Abby R. September 25, 2014
I'm glad you had success (and I'm jealous of your homemade marmalade)!! Thanks for that idea–I'll have to try that adjustment as well, I bet they would be still plenty delicious with some excess sugar removed.
Ceege September 13, 2013
I am having a "ladies" brunch next month and have been looking for the perfect muffin to complement my menu. I believe I have found it. Although the ingredients are many, I believe everyone has these staples on their pantry shelf, including all the spices. Would these be good if made ahead and frozen, then just thaw them out the day of luncheon or would the crunchiness be eliminated by freezing? Thanks Abby - they look delicious.
Abby R. September 14, 2013
I'm so glad these fit what you were looking for!! These are definitely freezable– I would suggest sticking them back in the oven for a few minutes once they're thawed to retain some of the crunch, but even though you'll lose some of the initial crunch of the fresh muffin, all the flavor will still be there. Hope you enjoy!!