These delightful muffins combine the tangy sweetness of citrus with the crunch of pecans, topped with a spiced crumble for an irresistible treat.
Preheat your oven to 400°F (200°C) and line a muffin pan with paper liners.
Using paper liners makes cleanup easier and ensures the muffins release easily from the pan.
In a large mixing bowl, combine the baking mix and granulated sugar, creating a well in the center.
Sifting the dry ingredients together can help achieve a smoother batter.
In another bowl, whisk together the egg, orange juice, and vegetable oil. Pour this mixture into the well of the dry ingredients and stir until just combined.
Avoid overmixing to keep the muffins tender and fluffy.
Gently fold in the orange marmalade and chopped pecans into the batter.
Folding rather than stirring helps maintain the batter's light texture.
Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
Using an ice cream scoop can help evenly portion the batter.
In a small bowl, mix together the brown sugar, cinnamon, nutmeg, and flour for the topping. Sprinkle this mixture evenly over the batter in the muffin cups.
Press the topping lightly onto the batter to help it adhere during baking.
Bake the muffins in the preheated oven for about 18 minutes or until a toothpick inserted into the center comes out clean.
Rotating the pan halfway through baking ensures even cooking.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy at the bottom.
Serve the muffins warm or at room temperature, and enjoy their delightful flavor.
Pair these muffins with a cup of tea or coffee for a delightful treat.
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