Recipe: Marmalade Muffins

This is one of my go-to recipes for a quick weekend bake. Every time I’ve made them they do tend to come out a bit differently depending on what marmalade you use but I’ve worked out a few tips and tricks along the way which I’ll share with you today.

The ingredients below makes between 9-12 muffins depending on the size of your muffin tray and muffin cases but you’ll make enough to go around either way.


  • 175g plain flour
  • 25g porridge oat, 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 – I prefer Frank Cooper’s but Stokes is also good

Marmalade muffins ingredientsStep 1

Heat oven to 200C/180C fan/ gas 6 and line a muffin tin with paper cases.

2018-01-06 14.05.11Step 2

Next you need to combine the flour, oats, sugar, baking powder and bicarb in a bowl. If the light soft brown sugar is lumpy use your fingers to break up the sugar clusters and mix together.

Step 3

Whisk the orange zest and juice, oil, yogurt and egg together with a fork.

Step 4

Then lightly stir the 2 mixtures together until just combined.

Step 5

Spoon 1 tbsp of the mixture into each muffin case. Next add a teaspoonful of marmalade ensuring it doesn’t touch the sides of the muffin cases. Then top with the remaining muffin mix and add a sprinkling of oats. If the marmalade isn’t completely covered by more mixture it tends to overheat and melt away.

Step 6

Bake for 15-20 mins until cooked through and golden, then leave to cool slightly.

2018-01-06 15.17.30Step 7

Expect the marmalade to sink to the bottom of the muffin but it creates a wonderful sticky texture. Enjoy your muffins as they are, they last about a week and are the perfect afternoon treat.