Marmalade Muffins

  • Yield 1

Clementine marmalade makes a particularly good filling for these springy muffins, but any citrus flavor works well.



1 1/8 cups superfine sugar
7 tablespoons unsalted butter, softened
2 medium eggs
1 teaspoon baking soda
1 cup buttermilk
1 1/4 cups all-purpose flour
1/2 teaspoon salt
finely grated zest of 1 orange
1/4 cup marmalade


  1. Preheat oven to 400F, and line a 12-hole muffin pan with paper cases.
  2. Cream the sugar and butter until light and fluffy.  Beat in the eggs, one at a time.
  3. Stir the baking soda into the buttermilk.
  4. Sift together the flour and salt and fold into the creamed butter mixture with alternate spoonfuls of buttermilk.  Finally stir in the orange zest.
  5. Divide half of the mixture between the 12 muffin cases.  Put a teaspoon of marmalade in the center or each one and top with the remaining mixture.
  6. Bake in the oven for 20 to 25 minutes, until well risen and springy to the touch.  The jammy centers will be very hot, so let the muffins cool a little before tasting them.

Reprinted with permission from Alison Walker’s A Country Cook’s Kitchen (Rizzoli, 2012.)



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