Made using whole oranges, these orange marmalade and pistachio muffins are juicy and zesty with a delicious crunchy topping.
Recipe inspo
Zesty, juicy, sweet and moist (sorry), these orange marmalade and pistachio muffins were so much fun in the making. I knew I wanted to use whole oranges, pith and all. Inspired by my love for the orange cake from the Table Manners cookbook with the fabulous Jessie and Lennie Ware. If you haven’t listened to their hilarious podcast yet, get your desert island meal ready and give it a go.
While testing the recipe I took these everywhere to see if everyone loved them like I did. To the gym in the morning. Over our families for afternoon treats. And to friends in the country to enjoy with a cuppa after a long country dog walk.
My sister came up with the name for me when she tried them. She called them marmalade muffins and with the slight bitterness from the pith and zest, that’s absolutely the right name for them.
Crunchy vs drizzle topping
Are you team crunchy or team drizzle? Personally I love a nice crunchy topping on my muffin to contrast the soft sponge inside. But some of my lovely taste testers sat in the team drizzle camp to make these even more moist. So I’ve given you the option to choose how you want your muffins to be finished!
Team crunchy
To ensure you get a delicious crunchy topping, rub together the orange zest and sugar with your fingers while your muffins are cooking. As soon as your muffins come out of the oven transfer them onto a wire rack placed over a baking tray to catch any drips. Be careful as your muffins will be very hot!
Quickly pour in two tablespoons of orange juice to the sugar and orange zest mixture, stir and immediately spoon the glaze over the top of the muffins. This means that the sugar hasn’t had a chance to dissolve and as the muffins cool, the sugar will harden.
Team drizzle
To create more of a drizzle effect on your muffins, while your muffins are cooking rub together the orange zest and sugar with your fingers. Add in four tablespoons of orange juice, stir thoroughly and leave for the sugar to start to dissolve.
Once your muffins have come out of the oven, allow them to cool for five minutes. Poke a few gentle holes in the top of each muffin, spoon the glaze over the top and allow to cool before tucking in.
So would you say you’re team crunchy or team drizzle? I’d love to hear what you think in the comments below or over on Instagram @somethingwithflavour.
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Orange marmalade and pistachio muffins
- Total Time: 1 hour and 20 minutes
- Yield: 12 1x
- Diet: Vegetarian
Description
Made using whole oranges, these orange marmalade and pistachio muffins are juicy and zesty with a delicious crunchy topping.
Ingredients
- 2 oranges
- 150 grams golden caster sugar
- 300 grams self raising flour
- 100 grams pistachios, roughly chopped by hand
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 120 ml vegetable oil
- 2 large eggs
- 100 grams greek yogurt
Glaze
- 140 grams granulated sugar
- 1 orange, zest and 2-4 tablespoons of juice
Instructions
- Cut 2 oranges into segments removing the pips and put in a saucepan with 300 ml water and 50 grams of the sugar. Bring to the boil and leave to simmer for 30 minutes until the oranges have softened and the water has almost completely evaporated. Leave to cool for 10 minutes and then blend into a puree and set aside.
- Preheat your oven to 220C / 200C fan and line a 12 hole muffin tin with liners.
- In a large bowl stir together the flour, pistachios, baking powder and salt and set aside. In a separate bowl, beat the rest of the sugar, vegetable oil, eggs and greek yogurt together. Add the cooled orange puree into the wet mixture and beat briefly to combine. Next add the flour mixture and fold together until just combined. The batter is pretty thick at this point and looks lumpy from the orange puree and pistachios but go with it.
- Divide the batter between the 12 muffin liners and pop in your preheated oven, turning the temperature down to 200C / 180C fan. Bake for 15-20 minutes or until golden and a skewer comes out clean.
- While your muffins are cooking, rub together the orange zest and sugar with your fingers. Do not add the orange juice as if you mix together now, the sugar will start to melt and you won’t get a crunchy glaze but more of a drizzle. Unless that’s what you want! Prepare a wire rack over the top of a baking tray to catch any drips.
- When the muffins are cooked through, remove from the oven and then add 2 tablespoons of orange juice to the sugar and zest mixture ready to pour over the muffins. Transfer the hot muffins carefully onto a wire rack and immediately spoon the glaze over the top.
- Leave to cool completely before digging in!
Notes
I’ve tested these muffins with granulated white sugar – they still come out nice but the taste and colour are much better when you use golden caster sugar
Depending on how you like the toppings of your muffins, I tried two different ways with the same ingredients. If you prefer more of a drizzle, add all of the orange juice (approx 4 tablespoons) and add to the muffins 5 minutes after removing from the oven. I preferred more of a crunchy topping so I’ve detailed this in the recipe above so they set with a glaze on top.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Dessert
- Method: Bake
Nutrition
- Serving Size: 1 muffin
- Calories: 357
- Sugar: 27.9g
- Sodium: 27.7mg
- Fat: 15.8g
- Carbohydrates: 47.1g
- Fiber: 2.5g
- Protein: 6.1g
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