Wintery Sunday Morning Muffins with Blood Orange Marmalade
by eat in my kitchen
Sunday morning is made for muffins. They combine the spongy feeling of a cake with the handiness of a cookie and they don’t take much longer to make than pancakes. You don’t even need an electric mixer. You combine everything with a spoon to a lumpy dough, fill the tray and within 12 minutes you’ll have warm little muffins on your breakfast table. It can’t get any better on a Sunday morning!
This recipe doesn’t need many ingredients, you might already have them at home if you like baking. I mix some of my blood orange marmalade into the dough which you can easily replace with bitter orange marmalade (that’s what I normally do) or with plum jam or any other jam that fits to cinnamon and nutmeg as I add these two spices as well. These muffins are light and fluffy, I love them warm, tear them in half and let their wintery aroma fill the air!
Sunday Morning Muffins with Marmalade and Cinnamon
You need a muffin tray with 12 molds and paper baking cups
Set your oven to 200°C / 390°F
plain flour 200g / 7 ounces
sugar 70g / 2.5 ounces plus 1 teaspoon for the topping
baking powder 2 1/2 teaspoons
baking soda 1/2 teaspoon
cinnamon 1/2 teaspoon plus 1/2 teaspoon for the topping
a pinch of nutmeg
a pinch of salt
butter, melted, 50g / 2 ounces
organic egg 1
blood orange marmalade 1 1/2 – 2 tablespoons
(or bitter orange marmalade or plum jam)
Combine the dry ingredients in a large bowl. Mix the melted butter, the milk, egg and marmalade. Pour the liquid mixture into the dry mixture and stir with a wooden spoon until you have a lumpy dough. The more you mix it the more it will lose its light texture so don’t mix it too long.
Fill the muffin tray. Combine the sugar and cinnamon for the topping, sprinkle on top and bake for 12 minutes or until golden.