Poppy seed and marmalade muffins Recipe

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20 min


20 min

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.

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Top Tip

Lemon marmalade is great alternative to orange in this recipe.