Marzipan orange muffins

    50 minutes

    The triple combination of almond-flavoured ingredients—marzipan, almond liqueur and flaked almonds—gives these muffins a delicious taste and texture.

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    Serves: 24 

    • 175 g marzipan paste, chopped
    • 2 eggs, lightly beaten
    • 80 g butter, softened
    • 200 ml buttermilk
    • 80 g caster sugar
    • 2 teaspoons grated orange zest
    • 2 tablespoons almond liqueur
    • 210 g plain flour
    • 1 teaspoon baking powder
    • 1 large orange
    • Flaked almonds, for decoration

    Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Use 2 × 12-hole muffin pans; line with paper cases. Preheat oven to 180°C.
    2. Beat the marzipan, eggs and butter with a wooden spoon until smooth. Gradually mix in the buttermilk, sugar, orange zest and liqueur with a wooden spoon until light and fluffy.
    3. Sift flour and baking powder into a large bowl. Add marzipan mixture; stir until just combined.
    4. Peel orange very thickly so that white pith is removed. Segment the orange and halve the segments.
    5. Place 1 tsp of mixture in each paper case and place a halved orange segment on top. Add more mixture until cases are two-thirds full. Sprinkle with flaked almonds.
    6. Bake for about 20 minutes until golden brown. Place pans on a wire rack; leave muffins to cool.

    Try this, too…

    To make Chocolate Apple Muffins, replace orange zest and liqueur with 1/2 tsp ground cinnamon, 2 tbsp hazelnut spread and 1/2 tbsp cocoa powder. Peel, halve and core 2 tart apples. Cut into small cubes and stir into the mixture after Step 3. Continue as for the main recipe.

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