RCI-BR.003.0398.001
Streusel-topped Orange Muffins
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hoffman Estate in Grand Prairie, Texas in 1992.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 2 cups
- ¼ cup
- 1 unit
- ½ cup
- 2 tablespoons
- ½ cup
- ½ cup
Method
1
Preheat oven to 400°F and line a muffin tin with paper liners or lightly grease it.
2
Combine baking mix and sugar in a large mixing bowl, stirring until evenly distributed.
3
Whisk together the slightly beaten egg, orange juice, and vegetable oil in a separate bowl until well blended.
4
Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix, as lumps are acceptable.
5
Fold orange marmalade gently into the batter with a few strokes of the spatula, creating a swirl effect.
6
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
7
Sprinkle chopped pecans evenly over the top of each muffin as the streusel topping.
8
Bake in the preheated 400°F oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
20 minutes
9
Remove from oven and allow muffins to cool in the pan for 5 minutes before turning out onto a wire rack.