Poppy seed and marmalade muffins recipe

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makes: 12
Skill: easy
Prep: 20 min
Cooking: 20 min
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  • Citrus and Poppy Seed make a great combo and will definitely get your taste buds tingling. Use thick cut marmalade for these quick and easy muffins if you want a change from your usual marmalade on toast breakfast. The orange marmalade makes a refreshing change from lemon and you could even glaze with extra marmalade for a real fruity taste. Coffee breaks will be much more delicious with one of these in hand!


    • 300g self-raising flour
    • 1tsp baking powder
    • 100g caster sugar
    • 40g poppy seed
    • 300g orange thick cut marmalade
    • 250ml milk
    • 2 eggs
    • 120g melted butter


    • Preheat oven to 200°C/400°F/Fan 180°C/Gas Mark 6.

    • Line a muffin tray with 12 cases.

    • In a bowl sift together the self-raising flour, baking powder and caster sugar.

    • Mix through the poppy seeds.

    • In a separate bowl mix the marmalade, milk and eggs and stir until well combined.

    • Mix through the melted butter.

    • Pour the dry ingredients into the wet and mix until just combined.

    • Divide between the 12 cases and scatter the remaining sweets over the top.

    • Bake for 20 to 25 minutes or until well risen and firm to the touch.

    • Remove from the oven and allow to cool for 5 minutes before transferring to a wire rack to cool fully.

    Top tip for making Poppy seed and marmalade muffins

    Lemon marmalade is great alternative to orange in this recipe.

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