Baking

Marmalade Almond Chocolate Chip Muffins recipe

Name: Marmalade Almond Chocolate Chip Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Ingredients: 100g self-raising flour (I use extra-fine); 50g wholemeal plain flour; 100g ground almonds; 1 tsp baking powder; 100g light brown sugar (or caster sugar); zest from 1 unwaxed orange; 2 eggs; 125ml milk or milk alternative (I use soya); 75ml olive or vegetable oil; 50g dark chocolate chunks; 6 tsp marmalade; a handful of flaked almonds

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My new favourite muffin, topped with marmalade and flaked almonds.

Prep15m
Cook20m
Total35m

cake chocolate muffins

Marmalade topped muffins with almonds and chocolate chunks.

I’m obsessed with these orange-flavoured muffins. A good chunk of the flour has been replaced with ground almonds. To me, ground almonds give baked goods a luxurious, Italian feel. Their delicate flavour pairs nicely with the orange zest, marmalade and dark chocolate chunks.

There are so many reasons why I love baking muffins:

They’re freezable, which is great for a small household (two here) - and they defrost easily.
They hardly ever need to be decorated (bonus: they’re portable as there’s no big buttercream swirl that must be kept upright).
They’re adaptable. I often add wholemeal flour to increase the fibre content.
They feel like a treat but a reasonable one. I aim for around 100g of sugar, give or take. That’s less than 10g per muffin (although there’s often fruit, chocolate chunks and jam to consider too).

Notes

If you’re eating these muffins on day 3, they’ll benefit from 10 seconds in the microwave.

Use unwaxed oranges if possible. I buy Ocado’s organic oranges and store them in the fridge.

Store the muffins in an airtight container for up to 3 days, or freeze them.

Recipe

Marmalade Almond Chocolate Chip Muffins

Prep15m
Cook20m
Total35m

Serves: 12

Ingredients

Muffins

100g self-raising flour (I use extra-fine)
50g wholemeal plain flour
100g ground almonds
1 tsp baking powder
100g light brown sugar (or caster sugar)
zest from 1 unwaxed orange
2 eggs
125ml milk or milk alternative (I use soya)
75ml olive or vegetable oil
50g dark chocolate chunks

To finish

6 tsp marmalade
a handful of flaked almonds

Method

Heat your oven to 180°C (160°C fan). Line a 12-hole muffin tin with paper cases.
Add 100g of self-raising flour, 50g of wholemeal plain flour, 100g of ground almonds, 1 teaspoon of baking powder and 100g of light brown sugar to a large bowl and mix well.
Grate the zest from 1 unwaxed orange into the bowl.
In another bowl or jug, add 2 eggs, 125ml of milk and 75ml of olive or vegetable oil. Whisk together then pour into the dry ingredients. Stir until the wet and dry ingredients have combined but only just. Fold 50g of dark chocolate chunks into the batter.
Divide the batter between the muffin cases. Add ½ a teaspoon of marmalade to each muffin, stirring it into the batter with a cocktail stick. Top with flaked almonds.
Bake for 18-20 minutes until a cake tester comes out clean (20 minutes in my oven). Leave to cool for 10 minutes then place onto a wire rack to cool fully.