Marzipan orange muffins

Marzipan orange muffins

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

Lynn Lewis and Joachim Wahnschaffe

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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