Food & Drink

If You Like Marmalade, You’ll Love these Muffins



Marmalade made with Seville oranges is often preferred in Ireland because these oranges are higher in pectin and give a slightly bitter taste. In this recipe, thick-cut marmalade adds both flavor and texture.

To keep the muffins light and fluffy, fold the wet and dry ingredients together as briefly as possible until just combined; not to worry if the mixture is a bit lumpy.

You’ll find recipes like this in my cookbook Favorite Flavors of Ireland. To order signed copies, visit


  • 2 cups all-purpose flour
  • 1 tablespoons baking powder
  • 1/4 teaspoon baking soda
  • Pinch of salt
  • 1/4 cup coarse whole wheat flour
  • 2 tablespoon granulated sugar
  • 1/2 cup milk
  • 5 tablespoons plain or vanilla yogurt
  • 2 large eggs, beaten
  • Grated zest of 1 orange
  • 4 tablespoons butter, melted
  • 1/2 cup thick-cut orange marmalade
  • Softened butter, for spreading


  1. Preheat oven to 350° F. Line a 12-well standard muffin pan with paper liners.
  2. In a large bowl, sift together flour, baking powder, soda, and salt. Stir in flour and sugar.
  3. In a separate bowl, whisk together milk, yogurt, eggs, butter, and orange zest. Make a well in center of dry ingredients, stir in milk mixture, and then stir in marmalade.
  4. Divide batter evenly into prepared pan. Bake for 23 to 25 minutes, or until tops are lightly browned and a skewer inserted into center comes out clean. Remove from oven and cool in pan on a wire rack for about 15 minutes.


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