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
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Ingredients
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2 1/2 cups
all-purpose flour
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2 teaspoons
baking powder
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1/2 teaspoon
baking soda
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1/2 teaspoon
salt
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1 teaspoon
ground cinnamon
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1 1/2 teaspoons
ground cardamom
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1/2 teaspoon
ground ginger
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1/2 teaspoon
ground allspice
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1/2 teaspoon
ground nutmeg
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1/4 teaspoon
ground cloves
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1/2 cup
granulated sugar
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1/4 cup
light brown sugar, plus 3 Tbsp
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1/4 cup
vegetable oil
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1 1/4 cups
orange marmalade (prefer Smucker's natural)
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1
large egg
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1 teaspoon
grated orange zest, plus 1 1/2 tsp
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1/2 cup
freshly squeezed orange juice (from 1 to 2 oranges)
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2 teaspoons
triple sec
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1/2 cup
dried currants
Directions
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Adjust oven rack to middle position and heat oven to 400 degrees. Spray twelve-cup muffin tin with nonstick cooking spray.
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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.
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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.
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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!
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