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Marmalade muffins

Marmalade muffins is a traditional Scottish recipe for a classic breakfast muffin flavoured with chunky marmalade. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Marmalade muffins.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Makes:

12

Rating:

Tags : Milk RecipesBaking RecipesCake RecipesScottish Recipes

Marmalade+muffins, what could be better for breakfast? These zesty marmalade-flavoured muffins are great with coffee and are guaranteed to get your morning tastebuds tingling. They are best made with chunky marmalade that has big bits of peel in it. Served warm with a cup of coffee they are heaven. This is an update of a classic Scottish recipe and are topped with oats.

Ingredients:

50g (1/2 cup, scant) wholemeal (whole wheat) flour
150g (1 ¼ cups) plain (all-purpose) white flour
2 tsp (level) baking powder
150g (3/4 cup) caster sugar, plus 25g for the topping
100g (1/2 cup) butter
150g (3/4 cup) chunky marmalade (I prefer the slightly more bitter Dundee)
150ml (3/5 cup) semi-skimmed milk
2 large eggs
1 tbsp porridge oats, toasted

Method:

Pre-heat the oven to 200°C (180°C Fan/360°F/Gas Mark 6). Line the wells of a muffin tin with 12 paper muffin cases.

Combine the two flours, baking powder and 150g sugar in a bowl.

Gently heat together the butter and marmalade in a small pan until just melted. Beat the milk and eggs in another bowl, then add the marmalade mixture.

Carefully stir the liquid mixture into the dry ingredients (you want the flour just moistened, do not over-work the mixture). Spoon into the muffin cases. Mix the oats and 25g sugar then sprinkle on top of the muffins.

Transfer to your pre-heated oven and bake for about 20 minutes.

Once cooked, transfer the muffins to a wire rack to cool. Serve warm with coffee/tea and extra marmalade on the side.