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Top down view of marzipan muffins with lemon glaze close together.
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Lemon Marzipan Muffins

These zesty lemon marzipan muffins are refreshing and full of flavour, low in sugar, perfect for breakfast or as a snack. They are fluffy and moist, easy to make and ready in under 30 minutes!
Course Breakfast, Snack
Cuisine vegetarian
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings 12 muffins
Calories 320kcal
Author Monika Dabrowski

Equipment

  • 12-hole muffin pan
  • 2 large bowls
  • 1 Small bowl
  • whisk, spoon and knife

Ingredients

  • 4.23 ounces readymade marzipan chopped into small cubes, approx.¾ cup
  • 1⅓ cups all-purpose/plain flour
  • 1¾ cups less 1tbsp almond flour/ground almonds
  • 1½ teaspoons baking powder
  • ½ teaspoon bicarbonate of soda
  • ¾ cup buttermilk at room temperature
  • ⅓ cup milk at room temperature
  • ⅓ cup+2tsp vegetable oil
  • 2 large eggs at room temperature
  • ¼ cup sugar
  • Zest of 2 large lemons or 3 small

For the lemon glaze

  • 1 tablespoon lemon juice
  • 3 tablespoons powdered/icing sugar
US Customary - Metric

Instructions

  • Preheat the oven to 400 F/200 C/180 fan/gas mark 6. Lightly grease or line a 12-hole muffin pan with paper cases. Set aside.
  • Combine dry ingredients: In a large bowl combine the flour, almond flour, baking powder and bicarbonate of soda. Stir thoroughly using a whisk. 
  • Combine wet ingredients: Whisk together the eggs, oil, buttermilk, milk, sugar and lemon zest until smooth. Stir in the marzipan (if the cubes are clumping together separate them gently with your fingertips before adding into the mixture).
  • Make batter: Gradually add the dry mixture and using a whisk stir only until the dry ingredients are no longer visible. The batter will be quite thick.  
  • Bake: Spoon the batter into the muffin cases (not quite up to the top, see photos) and bake in the centre of the oven for 15 minutes. Lower the heat to 375 F/190 C/170 fan/gas mark 5 and bake for another 8 minutes.
  • Cool: Remove from the oven and cool completely in the muffin pan before serving.
  • Make glaze: In a small bowl stir together the lemon juice and powdered sugar until smooth and using a pastry brush or small spoon spread over the tops of the muffins.

Notes

    • Chop the marzipan into small cubes in order to distribute the flavour evenly throughout the batter.
    • Do not overstir the batter. Stir just to combine.
    • Cool completely before serving.
    • Store in an airtight container for up to 3 days.
    • Freeze in an airtight container for up to 3 months.

Nutrition

Serving: 1muffin | Calories: 320kcal | Carbohydrates: 29g | Protein: 11g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 78mg | Potassium: 135mg | Fiber: 4g | Sugar: 12g | Vitamin A: 79IU | Vitamin C: 0.5mg | Calcium: 132mg | Iron: 2mg