The Pioneer Woman Cooks (19 page)

MARMALADE MUFFINS

Makes 24 mini muffins

I call them “marmalade” muffins not because they contain marmalade, but because they’re flavored with lots of delicious orange zest. The muffin batter is moist and delicious, but it’s the brown sugar–orange juice glaze that really sets these beauties apart. The brown sugar in the glaze retains its grainy quality and settles onto the very top of each muffin, providing an unexpected texture to these bite-size wonders.

These beautiful muffins need to be eaten warm. They’re the perfect accompaniment for scrambled eggs and bacon in the morning, or they’re delicious on their own for a midmorning coffee break or a late-night munchie attack…or pretty much any other occasion you can come up with. For another twist, my mom and I once served them at a baby shower with small slivers of country ham inside. The expectant mother sang for joy!

Warning: the muffins disappear quickly, so be sure to make double the quantity you think you’ll need.

2 oranges½ pound (2 sticks) butter, softened1 cup granulated sugar2 large eggs2 cups all-purpose flour1 cup buttermilk
(if you don’t have any, see In the Morning)1 teaspoon baking soda1 cup firmly packed brown sugar

1. Preheat the oven to 375ºF.

2. Begin by grating the zest from the oranges. If you don’t have a microplane zester, please rush out to the nearest cooking supply store and purchase one. Thank you.

3. Cream the butter and sugar together in a mixing bowl.

4. Crack in the eggs and mix until well combined.

5. Sift the flour onto a sheet of waxed paper.

6. Add it to the bowl.

7. Gently stir the mixture using as few strokes as possible, so that the muffins aren’t tough.

8. In a small measuring cup or bowl, combine the buttermilk and baking soda.

9. Add the buttermilk mixture to the muffin batter and mix until just combined.

10. Add the orange zest. Mix just until combined, being careful not to overmix. If you get some batter on your fingers, just lick it off. Then moan with delight.

11. Grease 24 mini muffin tins and fill each two-thirds full with muffin batter.

I like to use a small cookie scoop to put the muffin batter in the tins.

12. Bake for 12 to 17 minutes, until light brown. Watch to make sure they don’t get too brown.