Easy Orange Muffins-Marmalade & Bisquick Recipe
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Kickstart your day with our easy recipe for orange muffins with a golden streusel pecan topping. Made with Bisquick and zesty orange marmalade, these muffins are bursting with citrus flavor. Perfect for breakfast or as a tasty snack, these muffins are a delightful way to start your day.
Looking for more streusel-topped treats? Check out a few of our favorites, like Raspberry Lemonade Bars, super-surprising Easy Apple Spice Muffins (protein packed!), and oh-so-lovely Peaches & Cream Coffee Cake!
Table of Contents
Why This Orange Marmalade Muffin With Bisquick Is So Awesome!
It’s not just the classic buttery streusel that makes this muffin recipe so awesome. Between the bright orange flavor from the marmalade, the ease of Bisquick, and portability, there’s no need for a grumbly belly at any time of the day!
- A muffin recipe with Bisquick is quick, convenient, and economical! All the dry ingredients in the baking mix are pre-measured for you; just add sugar!
- Orange marmalade intensifies the sweet orange flavor and mouthwatering citrus aroma.
- The buttery caramelized pecans paired with the silky smooth orange glaze are the perfect textures and flavors for an orange muffin recipe.
- A favorite classic flavor!
- Don’t forget how easily these muffins make for a grab-n-go snack or crazy morning nosh.
Ingredients You’ll Need
For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Large Egg – room temperature and slightly beaten.
- White Granulated Sugar – sweetens the citrus in orange muffin batter.
- Orange juice – should always be at room temperature before incorporating into a muffin batter.
- Vegetable Oil – any neutral flavored oil that you prefer.
- Orange Extract – optional – but a great way to increase the flavor.
- Baking Mix – is a pre-packaged blend of pre-measured dry ingredients to create baked goods. My go-to brand is Bisquick. Use the fluff and scoop method to measure, like you do for measuring flour.
- Orange Marmalade – a sweet citrus fruit preserve made from the juice and peel of fruits like oranges, lemons, or grapefruits, typically cooked with sugar to create a tangy flavorful spread.
Muffin Streusel Pecan Topping:
- Flour – all-purpose flour
- White & Brown Sugar – to create the crunchy, caramelized texture and sweetness.
- Butter – It’s what brings the streusel topping together. For best results, use cold butter cut into cubes.
- Pecans – raw, chopped nuts will bloom with buttery, nutty flavor during baking.
Orange Glaze:
- Powdered Sugar – provides the base for a silky orange glaze. Sift or smash any lumps before mixing.
- Orange Juice – easily dissolves powdered sugar and gives the orange muffin glaze its bright citrus-sweet flavor.
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How To Make Easy Orange Muffins
It doesn’t take much to assemble these light and fluffy citrus-infused delights! Start pre-heating the oven to 350°F, and grab large and medium-sized bowls, a whisk, a cooling rack, muffin papers, and a muffin tin.
When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.
Easy Streusel Topping:
- Cut butter into the flour and sugar mixture until crumbly, and add pecans. Place in freezer for 10-15 minutes.
Orange Muffins:
- Whisk egg and sugar, then orange juice, oil, and extract.
- Slowly stir in the baking mix (Bisquick) and gently incorporate the orange marmalade until just mixed; lumps are ok!
- Fill muffin papers* ⅔ full and sprinkle with streusel topping.
- Bake until the muffin center sets and the crumb topping is golden.
- Let muffins cool for five minutes in the tin and remove to wire rack. Once completely cool, drizzle with orange muffin glaze.
*Note: Sometimes, a light spritz of cooking spray on the muffin liner sides helps get a clean peel for serving.
Simple Orange Glaze:
- Whisk the powdered sugar and orange juice, then drizzle over the cooled muffins.
Recipe Notes And Tips
- It’s important to make the pecan streusel topping and freeze for 10-15 minutes while mixing the muffin batter.
- Do not overmix muffin batter! Overmixing allows gluten strands to become more elastic, creating a dense muffin that can be chewy and tough. To avoid this, we recommend stirring your muffin batter completely by hand. Use a spatula or fork (not a mixer) and mix until just combined. You should have a lumpy batter.
- Avoid melted butter when making the streusel topping for muffins; the streusel will flatten out instead of remaining “chunky and crumbly”. Cold butter is best.
- If the streusel topping gets too mushed or gloppy, chill the streusel topping in the freezer for 10-15 minutes. This allows it to harden just a little giving the topping the perfect texture.
- If adding pecans to the orange muffin batter, try toasting the pecans for a deeper, buttery flavor. I don’t recommend toasting the pecan bits for the streusel recipe.
- Remove your muffins from the pan 5-10 minutes after coming out of the oven to avoid soggy bottom muffins.
FAQs
The basic ingredients for streusel and crumb topping are the same: flour, butter, and sugar. In the U.S. streusel and crumb topping are interchangeable. The main difference between the two is the texture. Streusel topping typically has a crumbly and buttery texture, while a crumb topping is more finely textured and resembles breadcrumbs.
The simple answer is it’s the name for preserves made with citrus fruit.
Marmalade is a sweet citrus fruit preserve made from the juice and peel of fruits like oranges, lemons, or grapefruits, typically cooked with sugar to create a tangy and flavorful spread.
When muffin recipes are allowed to sit in a muffin tin after removing from the oven, the muffin continues to hold heat and prolongs the cooking process. The other concern is that moist and especially fruit-based muffins will steam as they release moisture, causing the muffins to “sweat” in the muffin tin. Hello, soggy bottom muffins; no thanks!
If your streusel topping is not crumbly, it may be due to the butter being too warm or overworked into the dry ingredients. Properly incorporating cold, solid butter into the mixture and avoiding over-mixing will help achieve a crumbly texture.
How To Store This Recipe
Orange muffins are best enjoyed within the first few days and stored at room temp in an airtight container. To help keep the streusel topping crisp, place a paper towel in the bottom of the container to absorb excess moisture.
Freeze
To enjoy as a grab-n-go, freeze well-wrapped individual orange muffins in plastic or foil and place them in an airtight container or freezer bag. Thaw overnight, microwave for 15-30 seconds, or drop frozen in a lunch box. The frozen muffins will keep other stuff cold and thaw by lunchtime.
Serving Suggestions
- Serve at breakfast or brunch alongside Broccoli Cheddar Quiche, English Muffin Breakfast Casserole, or Tomato and Basil Pasta Frittata.
- A warm orange muffin with pecan streusel will never let you down slathered in butter with a drizzle of honey! (Or simplify with homemade Orange Honey Butter,)
- An orange muffin with cream cheese is quite good as a hybrid muffin-cheese-danish-type breakfast treat.
- A fun way to use up the last few orange muffins is to mash them into vanilla or butter pecan ice cream and create your own “concrete-style” dessert treat.
- Toss a frozen muffin in your gym bag to avoid low blood sugar and an easy glycogen replacement after a workout
Like This Recipe?
I’d love to hear what you think! Leave a review below and let me know how you liked the recipe!
Orange Muffins With Streusel
Kickstart your day with our easy recipe for orange muffins with a golden streusel pecan topping. Made with Bisquick and zesty orange marmalade, they are bursting with citrus flavor. Perfect for breakfast or as a tasty snack, these muffins are a delightful way to start your day.
Ingredients
for streusel topping:
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ½ cup butter, cold and cut into cubes
- ¼ cup pecans, chopped
for muffins:
- 1 large egg, slightly beaten
- ¼ cup sugar
- ½ cup orange juice
- 2 tablespoons vegetable oil
- 1 teaspoon of orange extract (optional*)
- 2 ¾ cup baking mix (I use Bisquick)
- 1 cup orange marmalade
for orange glaze:
- 1 cup powdered sugar
- 2 tablespoon orange juice
Instructions
- Preheat oven to 350°F and line muffin pan with papers.
- Make Streusel Topping: In a medium bowl, combine flour and sugars. Add the cold cubed butter, and cut the ingredients together with a pastry blender, fork, or your hands until crumbly. Add pecans. Place streusel in freezer for 10-15 minutes while mixing muffin batter. *See Notes for tips.
- In a large bowl whisk egg and sugar until combined. Whisk in orange juice, oil, and extract (if using).
- Add baking mix and mix using a rubber spatula just until combined (about 30 seconds). Stir in marmalade.
- Fill muffin papers ⅔ of the way full.
- Sprinkle cold streusel topping over muffin batter (you can squeeze some in your hands for bigger clumps).
- Bake muffins for 18-20 minutes, until the center is set and the crumb topping is golden.
- Remove from oven and let the muffins sit in the pan for five minutes and then remove to a cooling rack and let cool completely.
- For the glaze, whisk the powdered sugar and orange juice together to desired consistency, and drizzle over cooled muffins. Enjoy!
Notes
- It’s important to make the pecan streusel topping and freeze for 10-15 minutes while mixing the muffin batter.
- Do not overmix muffin batter! Overmixing allows gluten strands to become more elastic, creating a dense muffin that can be chewy and tough. To avoid this, we recommend stirring your muffin batter completely by hand. Use a spatula or fork (not a mixer) and mix until just combined! You should have lumpy batter.
- Avoid melted butter when making the streusel topping for muffins; the streusel topping can slide off the muffin, burn on the edges of the pan, or worse, your oven floor. Cold butter is best.
- Remove your muffins from the pan 5-10 minutes after coming out of the oven to avoid soggy bottom muffins.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 420Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 36mgSodium: 436mgCarbohydrates: 66gFiber: 1gSugar: 41gProtein: 4g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
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