Marmalade can make anything go from good to great, the tang and sharpness it adds to bakes. Add in hazelnut streusel with nutmeg and you’ve got yourself a little something special. These muffins could be described as mega, a simple orange sponge with a middle of marmalade topped off with the crunchiest of toasted hazelnuts, nutmeg spice and sugar. A great treat for anytime of the day, but for breakfast with a dollop of yogurt, you honestly can’t go wrong.
Marmalade and Nutmeg Streusel Muffins
makes 6 large muffins, you will need a muffin tray lined with muffin cases, I love the tulip style ones found here
- 60ml vegetable oil
- 1 egg
- 125ml full fat milk
- 100g caster sugar
- 200g self raising flour
- 1 orange, juice and grated zest
- 6 tsp marmalade, try this one
(for streusel topping)
- 40g plain flour
- 25g butter
- 25g demera sugar
- 40g hazelnuts, lightly roasted and chopped
- 1/2 tsp freshly ground nutmeg
- Begin by combining all the wet ingredients together in a bowl, whisk well to incorporate everything. In another bowl place all the dry ingredients as well as the orange zest.
- Add the wet to the dry mix and beat until just mixed thoroughly, put half into the muffin cases, then to each muffin add a spoonful of marmalade and then top it off with the rest of the mixture.
- For the streusel, rub flour and butter together till it resembles breadcrumbs, add in the nutmeg, sugar and hazelnuts and continue rubbing together till little clusters are formed.
- Sprinkle over muffins and bake for 20 minutes at 180oC.
Eat and enjoy!