Surprise Breakfast Puffers

These Surprise Breakfast Puffers are a delightful twist on traditional morning muffins, featuring a tender whole wheat crumb and a hidden burst of citrusy sweetness. The batter is enriched with honey and butter, creating a moist texture that pairs perfectly with the warm spices of cinnamon and nutmeg. Inside each muffin, a dollop of orange marmalade melts into a gooey, flavorful surprise. Ideal for weekend brunches or as a portable breakfast on the go, these puffers offer a comforting balance of sweet and savory notes. They are easy to prepare with pantry staples and make for a satisfying start to your day.

Cooking Method: Baking

Cuisine: Global

Courses: Breakfast

Difficulty: Intermediate

Servings: 12

Calories: 664.4

Dietary: Vegetarian

Description

These Surprise Breakfast Puffers are a delightful twist on traditional morning muffins, featuring a tender whole wheat crumb and a hidden burst of citrusy sweetness. The batter is enriched with honey and butter, creating a moist texture that pairs perfectly with the warm spices of cinnamon and nutmeg. Inside each muffin, a dollop of orange marmalade melts into a gooey, flavorful surprise. Ideal for weekend brunches or as a portable breakfast on the go, these puffers offer a comforting balance of sweet and savory notes. They are easy to prepare with pantry staples and make for a satisfying start to your day.

Ingredients

4 tablespoon Orange marmalade
1 teaspoon Grated orange rind
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/4 cup Butter
1/4 cup Honey
2 Eggs
2 cup AM Whole Wheat Flour
2 teaspoon Non-alum baking powder
1/2 teaspoon Sea salt (optional)
1 cup Buttermilk

Directions

1
Preheat oven to 400&# 194;Â°F (200ÃÂ°C). Lightly oil a 12-cup muffin tin or line with paper liners.
2
In a small bowl, combine the orange marmalade, grated orange rind, cinnamon, and nutmeg. Set aside.
3
In a large mixing bowl, cream the softened butter and honey together until smooth.
4
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
5
In a separate bowl, whisk together the whole wheat flour, baking powder, and sea salt (if using).
6
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
7
Spoon 2 tablespoons of batter into each muffin cup.
8
Place 1 teaspoon of the orange marmalade mixture into the center of each muffin cup.
9
Top with the remaining batter, filling each cup about two-thirds full.
10
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
11
Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 664.4kcal

% Daily Value *
Total Fat 16.8g26%
Saturated Fat 9.1g46%
Cholesterol 126.7mg43%
Sodium 2953.6mg124%
Total Carbohydrate 110.7g37%
Dietary Fiber 3.9g16%
Sugars 18.3g
Protein 17.7g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If you do not have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

For a gluten-free version, substitute the whole wheat flour with a 1:1 gluten-free baking flour blend.

These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. Reheat gently in the microwave for 10-15 seconds before serving.

You can vary the filling by using raspberry jam, lemon curd, or apple butter instead of orange marmalade.

Keywords: breakfast, muffins, orange, marmalade, whole wheat, honey, butter, cinnamon, nutmeg, buttermilk, eggs, baking, vegetarian, citrus, morning, snack, easy, homemade, fluffy, comfort food

Read it online: https://www.chefs-mate.com/recipe/surprise-breakfast-puffers/