Tuesday, April 15, 2014

Recipe: Orange Marmalade Muffins

I found this gem of a recipe via Pinterest. As soon as I saw it, I knew I had to try it and I am so glad that I did! It's been added to our family recipe book. It's very simple to make and I didn't need to make any changes. I added the recipe here, however, because there are so many times that I save a recipe link only to find a year later that it doesn't work and I can never find it again. I will still include the link to my source whenever possible, but the recipe is also here for personal use. Full credit definitely goes to CakeDuchess. (Actual recipe link is included in the recipe below.)


Orange Marmalade Muffins
Recipe Source: CakeDuchess, who veganized it from The Ultimate Muffin Book

Makes 16 muffins.

Ingredients
2 cups all-purpose flour
½ cup whole wheat flour
1 Tbsp. baking powder
½ tsp. salt
1 tsp. cinnamon
1 cup almond milk (I used original, unsweetened)
1 tsp. apple cider vinegar
½ cup applesauce (unsweetened)
½ cup canola oil
¾ sugar
½ cup orange marmalade
1 tsp. grated lemon zest
1 tsp. vanilla
3 Tbsp. orange juice

Streusel Topping
3 Tbsp. brown sugar
2 Tbsp. all-purpose flour
1 tsp. cinnamon
1 Tbsp. cold vegan butter (I used Earth Balance)

Directions
Preheat the oven to 350. Line the muffin tins with paper muffin cups.

Add the vinegar to the almond milk and set aside to curdle (you’re making buttermilk).

In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, cinnamon, and salt.

In a medium bowl, whisk together the buttermilk, applesauce, canola oil, sugar, marmalade, lemon zest, vanilla, and orange juice.

Gently fold the wet ingredients into the dry ingredients until combined. Do not over mix.

In a small bowl, mix together the streusel topping and set aside.

Fill the prepared tins three-quarters full (I used a ¼ measuring cup and this worked perfectly to make 16 muffins). Sprinkle the streusel topping on top of each muffin.

Bake for 17-20 minutes, or until a toothpick inserted into the center of one muffin comes out with a crumb or two attached.

Set the pan on a wire rack to cool for 10 minutes.


The kids loved them and especially loved having "cupcakes" for breakfast. They're so typical of children and ate the yummy streusel topping first, then ate the rest of the muffin. They knew they had to eat the entire muffin to get another one. Unfortunately, they got cut off after 2 muffins. The rest are going in the freezer for future breakfasts! I'll update once I find out if they freeze well.


**Update: They freeze wonderfully!!!! I take them out of the freezer the night before and put them in the refrigerator to thaw. Then in the morning I microwave them for about 15-30 seconds and they are as if they've just come out of the oven.**

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