Marmalade muffins

Marmalade muffins

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(24 ratings)

Prep: 10 mins Cook: 15 mins


Makes 9
These craggy individual cupcakes are filled with oats, citrus and a melting middle - they're low-fat too

Nutrition and extra info

  • Freezable

Nutrition: per muffin

  • kcal206
  • fat3g
  • saturates1g
  • carbs41g
  • sugars26g
  • fibre1g
  • protein4g
  • salt0.4g
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  • 175g plain flour
  • 25g porridge oat, plus extra for sprinkling
  • 175g light soft brown sugar
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • ½ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • zest and juice 1 orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 150g pot plain yogurt



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • 1 large egg
  • 9 tsp chunky marmalade


  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.

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Comments, questions and tips

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27th Jul, 2013
simply delicious :)
27th Apr, 2013
Absolutely gorgeous!
24th Mar, 2013
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....
16th Mar, 2013
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.
3rd Feb, 2013
21st Jan, 2013
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.
17th Jan, 2013
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.
13th Jan, 2013
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!
23rd Dec, 2012
Really lovely muffins, definitely a keeper
24th Nov, 2012
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


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