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    Home » Recipes » Breakfast/Brunch

    Lemon Marzipan Muffins

    March 28, 2018 By Monika Last Updated February 18, 2025 24 Comments

    Jump to Recipe

    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!

    See also lime muffins!

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

    Lemon marzipan muffins are an easy, healthy and delicious breakfast/snack idea, zesty, refreshing and nutty, with a hint of marzipan.

    I added marzipan pieces straight into the batter (see my Instructions below on how to do this), but only a moderate amount so the muffins are not too sweet. Thanks to the sweetness of the marzipan there was no need to add very much sugar.

    I used readymade marzipan which not only added sweetness but also lots of flavour. Plus it tastes fantastic with the lemon!

    I used a combination of regular flour and ground almonds/almond flour in this marzipan muffin recipe. Almond flour produces lighter, fluffier muffins, but also adds a bit of natural sweetness and subtle nutty flavour to the recipe (see also blueberry buckwheat muffins made with almond flour).

    If you like this muffin recipe you might also like marzipan cake with chocolate chips. It's very light and easy to make!

    Marzipan muffins ingredients and substitutions

    Top down view of ingredients for marzipan muffins in individual dishes.
    Marzipan muffins ingredients.
    • Marzipan
    • Almond flour/ground almonds
    • Flour: all-purpose/plain
    • Raising agents: Baking powder and bicarbonate of soda
    • Buttermilk
    • Milk
    • Eggs
    • Oil: use vegetable oil or another mild tasting oil
    • Sugar
    • Lemon zest
    • For the glaze: lemon juice and powdered/icing sugar

    Equipment you'll need

    • 2 large bowls and 1 small
    • Whisk, zester and large spoon
    • Chopping board and knife
    • 12-hole muffin pan and paper cases (optional)

    How to make lemon marzipan muffins: step-by-step

    1. 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.

    2. Combine dry ingredients: In a large bowl combine the flour, almond flour, baking powder and bicarbonate of soda. Stir thoroughly using a whisk. 

    Almond flour and flour in glass bowl.

    3. 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).

    2 raw eggs, milk and lemon zest in large glass bowl.
    Muffin batter with cubed marzipan and whisk in glass bowl.

    4. 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.  

    Top down view o marzipan muffin batter with dry ingredients visible in bowl with whisk.
    Thick batter for marzipan lemon muffins in glass bowl.

    5. 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.

    Raw marzipan muffin batter in paper cases in muffin pan.

    6. Cool: Remove from the oven and cool completely in the muffin pan before serving.

    Top down view of baked muffins with marzipan in muffin pan.

    7. 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.

    Serving suggestions

    These marzipan lemon muffins have a lovely soft texture and stay moist for up to 3 days if you keep them covered (there is no need to reheat them before serving). I like to make mine in the evening, leave them in the muffin pan overnight (loosely covered, once completely cooled) and have them for breakfast the next day.

    They also make a delicious snack, not overly sweet (despite the marzipan!) and perfect with a cup of coffee or tea.

    Easy Lemon Marzipan Muffins

    Top tips

    • 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.

    Related recipes to try next

    • Blood Orange Muffins
    • Dried Cranberry Muffins with Pecans
    • Raspberry White Chocolate Muffins

    See also these other easy, delicious breakfast recipes!

    Recipe

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

    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!
    5 from 7 votes
    Print Pin Rate
    Course: Breakfast, Snack
    Cuisine: vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 23 minutes minutes
    Total Time: 33 minutes 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 (120 g) readymade marzipan chopped into small cubes, approx.¾ cup
    • 1⅓ cups (165 g) all-purpose/plain flour
    • 1¾ cups less 1tbsp (180 g) almond flour/ground almonds
    • 1½ teaspoons baking powder
    • ½ teaspoon bicarbonate of soda
    • ¾ cup (180 ml) buttermilk at room temperature
    • ⅓ cup (80 ml) milk at room temperature
    • ⅓ cup+2tsp (90 ml) vegetable oil
    • 2 large eggs at room temperature
    • ¼ cup (50 g) sugar
    • Zest of 2 large lemons or 3 small

    For the lemon glaze

    • 1 tablespoon lemon juice
    • 3 tablespoons powdered/icing sugar

    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

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

    Keep in touch!

    If you make this marzipan muffin recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks:)

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    Comments

      5 from 7 votes (6 ratings without comment)

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    1. Anne Crawford says

      April 30, 2025 at 8:15 am

      Can I use semi skimmed milk instead of buttermilk?

      Reply
      • Monika says

        April 30, 2025 at 9:31 am

        I would use either kefir or natural yogurt instead of buttermilk.

        Reply
    2. Petra says

      January 12, 2024 at 9:13 pm

      5 stars
      Thank you for the recipe, they are delicious! I used left over home-made marzipan and it worked perfectly. Fairly low in sugar compared to many other muffin recipes, but still a real treat.

      Reply
      • Monika says

        January 12, 2024 at 9:29 pm

        You are welcome! Glad you enjoyed these muffins:)

        Reply
    3. Linda G. says

      January 24, 2023 at 9:14 pm

      Can I use just all purpose flour instead of some almond flour?

      Reply
      • Monika says

        January 25, 2023 at 9:22 am

        I haven't made these muffins with just all-purpose flour so I can't tell you the exact amounts you'd need to use. If I had to guess it would be 1 cup of all-purpose flour instead of the 1 and 2/3 cup of almond.

        Reply
    4. Monika says

      April 18, 2021 at 8:43 am

      Not a silly question! Yes, it's plain flour, I'll add this into the recipe now so there'll be no confusion in future. Thanks for pointing this out! The general rule is that unless a recipe says 'self-raising' it is plain.

      Reply
    5. Coco in the Kitchen says

      December 11, 2018 at 8:48 pm

      Ok, these I have to taste, like, in an emergency...tonight!

      Reply
      • Monika says

        December 11, 2018 at 11:14 pm

        Thanks! Let me know how they turn out!

        Reply
    6. Kate says

      May 14, 2018 at 12:40 pm

      Yes please!!!! Marzipan and lemon..... in muffins? Heaven! x

      Reply
      • Monika says

        May 14, 2018 at 9:46 pm

        Thanks Kate!

        Reply
    7. Chelvi S says

      April 04, 2018 at 1:04 pm

      I am going to make this muffins - super excited since I had a box of Marzippan and didn't know what to do. Thanks for posting this recipe

      Reply
      • Monika says

        April 04, 2018 at 3:47 pm

        That's great! Let me know how they turn out!

        Reply
    8. Kat says

      April 03, 2018 at 9:27 pm

      I never thought of mixing lemon with marzipan before, it sounds delicious!

      Reply
      • Monika says

        April 04, 2018 at 8:50 am

        Thank you!

        Reply
    9. Marybeth C. says

      April 02, 2018 at 5:42 pm

      These turned out beautifully! Thank you, Monika, from 2 marzipan fans who (since Saturday evening baking) have devoured all but 2. Lovely Easter treat.

      Reply
      • Monika says

        April 02, 2018 at 5:51 pm

        Thank you for making my recipe Marybeth! I am thrilled these turned out well. Hope you enjoyed your Easter Sunday:)

        Reply
    10. Corina Blum says

      March 31, 2018 at 6:30 am

      I am a big fan of marzipan and I love how these muffins are just sweetened with it without a lot of extra sugar too. They look really light and tasty!

      Reply
      • Monika says

        March 31, 2018 at 9:18 am

        Thank you Corina:)

        Reply
    11. Monika says

      March 29, 2018 at 7:18 pm

      I am super excited to hear that, sorry I haven't replied to your comment earlier, I've had trouble with my blog all day. I can't wait to see your salmon!

      Reply
      • dtills says

        March 30, 2018 at 8:14 pm

        No problem! It was awesome, thanks again for the idea?

        Reply
        • Monika says

          March 30, 2018 at 8:54 pm

          You are welcome, have a great Easter weekend!

          Reply
    12. Lathiya says

      March 29, 2018 at 6:10 pm

      Marzipan in a muffin sounds lovely..the muffin looks amazing

      Reply
      • Monika says

        March 29, 2018 at 7:08 pm

        Thanks Lathiya!

        Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

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