Marmalade Muffins

The surprise in these muffins is a spoonful of orange marmalade tucked into the center of each one. You layer batter, then marmalade, then more batter, so every muffin has a warm, jammy core that bursts with citrus when you bite through the golden top.

Soaking the oatmeal in buttermilk for 10 minutes before mixing is a move that matters. The oats soften and absorb the tangy buttermilk, which means the finished muffin has a moist, tender crumb instead of a gritty, dry one. That buttermilk tang also balances the sweetness of the marmalade filling.

The batter itself is lightly sweet. Only ¼ cup of sugar for a dozen muffins lets the marmalade do the heavy sweetening work from the inside out. Optional chopped almonds add a toasty crunch that pairs well with the citrus.

Pro Tips

• Don’t stir the batter more than necessary. A few lumps are fine. Overmixing makes muffins tough and rubbery.
• Fill cups only three-quarters full. The marmalade creates steam that helps the muffins rise, so they’ll dome up nicely.
• Use a thick-cut marmalade with visible peel for the best flavor and texture in the center.
• Check at 18 minutes. The tops should be golden and spring back when lightly pressed.

Variations

• Swap orange marmalade for raspberry jam, strawberry preserves, or lemon curd.
• Replace almonds with chopped walnuts or toasted coconut.
• Add the zest of one orange to the batter for double citrus intensity.