adapted from: Pioneer Woman
4 c. all-purpose flour
3/4 c. sugar
2 Tbl. baking powder
4 Tbl. unsalted butter, cold
1/4 c. shortening
1 1/2 - 2 c. sweet orange marmalade
1 c. orange juice
2 tsp. vanilla extract
1 - 1 1/2 tsp. orange bakery emulsion (or orange extract)
3 eggs
Topping
1/2 c. sugar
1/4 c. brown sugar
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt
2 Tbl. melted butter
wheat germ, for sprinkling
Preheat oven to 375 degrees. Line a standard size muffin tin with paper liners and lightly spray with cooking spray. Combine the flour, sugar and baking powder. Add the butter and shortening and cut into dry ingredients. In a separate bowl, combine the orange marmalade, orange juice, vanilla, orange extract and eggs; whisk very well. Add wet ingredients to dry and stir gently just until combined. Try to use no more than 10 large strokes, batter will be lumpy. Fill lined muffin tins 2/3 full with batter. Make the topping: combine sugar, brown sugar, cinnamon, nutmeg and salt. Add melted butter and stir until well combined. Top batter with a heaping 1 teaspoon of mixture. Sprinkle a 1/2 teaspoon of wheat germ over each as well. Bake for 17-18 minutes or until a toothpick comes out clean.
Jenn's Notes: I was so glad that I decided to add orange bakery emulsion, because even with it, they came out with only a light orange flavor. I loved the slightly crunchy topping and recommend adding the wheat germ if you have it. If not, I don't think I would buy a jar of it just for these. I cut the recipe in half and ended up with 15 muffins. I did add 2 eggs to half the batch, because my eggs seemed really small and I used just under 1 cup of orange marmalade. Mine were perfect at 18 minutes and they turned out light and fluffy and I would make them again.