Orange Surprise Breakfast Muffins

ByFlorence Jackson on
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These Orange Surprise Breakfast Muffins are bright and zesty. Perfect for breakfast or any time of day. These are a super simple recipe packed with fresh orange zest and juice. They are moist and fluffy and I definitely recommend eating whilst still warm. The surprise is a little marmalade centre that bursts with flavour.

I like to keep my muffin recipes as simple as possible, so you only need one bowl and a wooden spoon to make these. We add in various liquids to ensure the best texture. You could use any type of orange/clementine/tangerine, and any type of marmalade or orange curd that you like!

Make these the night before, and then reheat for 20 seconds in the microwave for a warm, delightful breakfast. Alternatively, they’re still great cold and eaten on the go/in the car. Feel free to shrink them (making more total muffins) if you’re making them for school breakfast! 

The recipe below makes about 6 muffins (I use a 6 hole muffin tin – like these ones)! These Orange Surprise Breakfast Muffins really are great for so many occasions, but for more muffin recipes, check out these Blueberry Crumble Muffins or these Bannoffee Caramel Muffins. For videos, check my Instagram. 

Orange Surprise Breakfast Muffins
Orange Surprise Breakfast Muffins

Orange Surprise Breakfast Muffins

These sweet muffins are packed full of orange zest with marmalade as a sweet surprise filling! Make in one bowl with just a wooden spoon to mix for best results! This makes a small batch but is easily doubled!
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Author: Florence Jackson

Ingredients

  • 165 g Plain Flour
  • 110 g Granulated Sugar
  • 1 tsp Baking Powder
  • 1 Medium Egg
  • 50 g Melted Butter
  • 75 ml Milk
  • 30 ml Vegetable Oil
  • 1 Medium Orange Juice and Zest
  • 6 tsp Marmalade

Instructions

  • Preheat the oven to 200C/180C Fan/Gas 6. Line a 6 hole muffin tin.
  • In a large bowl, combine the flour, baking powder and sugar.
  • Make a well, and pour in the milk, egg, oil and butter (make sure it has cooled a little first). Add the zest and juice from the orange and stir gently with a wooden spoon until just combined. 
  • Scoop 1 tbsp batter evenly into each muffin hole.
  • Use a teaspoon to scoop 1 tsp marmalade in the centre of each muffin. Top off with enough batter to cover the preserve without overfilling the muffin cases (never go too far above 2/3rds full).
  • Bake for 18-20 minutes, until golden on top. Gently brush over more marmalade for extra sticky goodness, and top with a little more zest if desired. Remove from the tin and let cool on a wire rack – highly recommend eating whilst still warm!

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