Marmalade muffins

Marmalade muffins

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(17 ratings)

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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

Makes 9

These craggy individual cupcakes are filled with oats, citrus and a melting middle - they're low-fat too

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per muffin

kcalories
206
protein
4g
carbs
41g
fat
3g
saturates
1g
fibre
1g
sugar
26g
salt
0.4g

Ingredients

  • 175g plain flour
  • 25g porridge oats, plus extra for sprinkling
  • 175g light soft brown sugar
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • zest and juice 1 orange
  • 1 tbsp sunflower oil
  • 150g pot plain yogurt
  • 1 large egg
  • 9 tsp chunky marmalade

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Method

  1. Heat oven to 200C/180C fan/ gas 6 and line a muffin tin with 9 paper cases. Combine the flour, oats, sugar, baking powder and bicarb in a bowl. Whisk the orange zest and juice, oil, yogurt and egg together with a fork, then lightly stir the 2 mixtures together until just combined.
  2. Spoon 1 tbsp of the mixture into each muffin case, top with 1 tsp of marmalade, then cover with the remaining muffin mix and a sprinkling of oats. Bake for 15-20 mins until cooked through and golden, then leave to cool slightly.

Recipe from Good Food magazine, September 2012

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Comments

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coglann's picture
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Don't know what I did wrong, but I actually found these rather unpleasant...

beveliza's picture
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Very quick and easy to make, with no obscure ingredients that I had to search around for. They turned out really well, especially the melting marmalade middle!

kathryndonna's picture
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You need to be a real marmalade fan to like these - I am and loved them, husband less keen. The muffin has quite a "bouncy" texture which makes it strong enough to hold the marmalade in the centre and stopping it from sinking. Would be nice as part of a breakfast or brunch menu.

dippyhippy's picture

Oh these are amazing! I love them and will definitely make them again! I will also try lemon curd as suggested below. They are really tasty when they are still warm.

totybear's picture

My first attempt was a great success - I used half the amount of brown sugar and a little agave syrup as I don't like cakes too sweet. Also used spelt flour to be wheat free and more healthy - they rose beautifully and tasted moist and light.

vfinney's picture

Right im struggling with these now - i've made them several times and only the first batch had filling that stayed in the middle - every batch since the filling has sunk
Any ideas because i'm following the recipe exactly each time - i've got no idea what i'm doing wrong.

Wonkey1's picture

simply delicious :)

karona's picture
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Absolutely gorgeous!

vinylate's picture
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Made them again today. Substituted orange for 1and a half lemons and swapped marmalade for lemon curd. Did this last week and they were lovely! Today I forgot to put the oil in and the turned out fine! Perhaps I will leave the oil out every time I make them....

vinylate's picture
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Really easy to make, lovely and moist as well as tasty. Love that they are low fat! Trying lemon curd with lemon juice and zest next week.

jennybarton78's picture
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Yum!!

adythecook's picture
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Made the marmalade muffins the other day, and so impressed I did these again this time with Blue Berries,and just as good I also cut down the sugar content to see if the family would notice and they didn't. All in all a good result.

adythecook's picture
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This was my 3 year olds attempt at an easy recipe,with a little help from daddy cook. We found this so easy a good one to start with all the muffins turned out brill and very tasty,will do again may be today.

stefrees's picture

These little babies have just gone down a storm! I used 75g wholemeal flour, 100g plain (and I only had a medium egg) and they turned out lovely! Polished off by a 1 and a 4 year old, a daddy who doesn't do low fat, and I loved having a treat with a smidgen less guilt!

mallonr's picture
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Really lovely muffins, definitely a keeper

khm502's picture
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These are wonderful. Made them gluten free by just substituting the normal flour for self raising gluten free. Used gluten free porridge oats too and everything turned out fine with great texture and taste

katiekates's picture
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I've made these a few times and they're very tasty, simple and healthy!

terezieo's picture
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These muffins are very tasty and light...I tried it with cloudberry marmalade. It was delicious!! :)

charlotter09's picture
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Made these today and they were scrummy you wouldn't think they were low fat!! My brother absolutely loved them and he doesn't do low fat foods!! They had a lovely consistency and they looked the part with the jam oozing out! Definitely be making these again!!!

jovarley123's picture
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Really really nice, I used all plain flour, but I think half wholemeal half plain flour would be better!

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