Best Good Morning Muffins Adapted From The Pioneer Woman Recipes

Good Morning Muffins image

Provided by Ree Drummond : Food Network

Time 30m

Yield 24 muffins

Number Of Ingredients 16

4 cups all-purpose flour
Generous 1/2 cup granulated sugar
2 tablespoons baking powder
4 tablespoons unsalted butter
1/4 cup shortening
1 1/2 to 2 cups sweet orange marmalade (use 2 cups if you like the bitter marmalade taste, less if you don't)
1 cup orange juice
2 teaspoons vanilla extract
3 whole eggs, beaten
1/2 cup granulated sugar
1/4 cup brown sugar
2 tablespoons melted butter
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
Wheat germ, for sprinkling

Steps:

Preheat the oven to 375 degrees F.
For the muffin batter: Sift together the flour, granulated sugar and baking powder. Place the flour mixture in a mixing bowl. Use a pastry cutter to mix in the butter and shortening.
Mix the marmalade, orange juice and vanilla in a small bowl. Pour the marmalade mixture into the flour mixture. Pour the eggs into the bowl. Mix all ingredients together gently, using fewer than 10 large strokes.
For the topping: Mix the granulated sugar, brown sugar, butter, cinnamon, nutmeg and salt in a small bowl.
Fill muffin pans with batter. Sprinkle 1 heaping teaspoon of topping ingredients over each muffin. Sprinkle 1/2 teaspoon wheat germ over the top for extra crunch if desired.
Bake until done, 20 to 22 minutes. Remove the muffins from the pan and cool on a wire rack. Eat warm or at room temperature.

Good Morning Muffins, adapted from The Pioneer Woman Recipe - (4.6/5) image

Provided by Foodiewife

Number Of Ingredients 17

Topping Ingredients:
Muffin Batter
1 cup whole wheat pastry flour
3 cups unbleached flour
1/2 cups sugar
2 tablespoons baking powder
1 stick unsalted butter
2 cups orange marmalade
1 cup fresh squeezed orange juice
1 teaspoon vanilla
2 whole eggs, beaten
3/4 cups sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 tablespoon (plus 1 teaspoon) melted butter
1/4 teaspoons salt
Wheat germ, optional

Steps:

Preheat oven to 375°F. With a food processor, process the flour, sugar and baking powder, to "aerate" the dry ingredients. Or, you can sift together flour, sugar, and baking powder. Place in a mixing bowl. Cut the butter into small pieces, and pulse it into the dry ingredients-- until crumbly. This takes about a dozen short pulses. Or, you can use a pastry cutter to mix in butter (or butter/shortening if desired). Mix marmalade, orange juice, and vanilla in a small bowl. Pour into dry ingredients. Beat eggs and pour into the bowl. Mix all ingredients together gently, using fewer than 10 large strokes. In a small bowl, mix topping ingredients. Spray the muffin pan with non-stick baking spray. Fill muffin pans with batter. An ice cream scoop makes this easy to do. Sprinkle 1 heaping teaspoon of topping ingredients over each muffin. Sprinkle wheat germ over the top for extra crunch. Bake for 18-20 minutes until done. Using a paring knife, loosen each muffin. Carefully move each move at an angle for a few minutes-- this ensures that you won't have soggy muffin bottoms! Next, remove the muffins from the pan and cool on wire rack. Eat warm or at room temperature.