These zesty easy lemon marzipan muffins are refreshing and full of flavour, low in sugar, perfect for breakfast or as a snack. Great for Easter and beyond.
Lemon marzipan muffins are a healthy breakfast/snack idea, zesty and refreshing 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 into the batter.
I used readymade marzipan to make these muffins. It's easy to use and adds not only sweetness but also loads of flavour into this recipe. Plus it tastes fantastic with the lemon!
I used a combination of flour and ground almonds in this marzipan muffin recipe. The addition of the ground almonds makes lighter, fluffier muffins, but it also adds a bit of natural sweetness and subtle nutty flavour to the recipe. I tend to use this combination in most of my muffin recipes.
If you like this muffin recipe you might also like marzipan cake with chocolate chips. It also uses oil, rather than butter, and is super easy to make!
Equipment you'll need
- Kitchen scale/measuring cup and spoon
- 2 large bowls
- 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/ 190 fan/ gas mark 6. Lightly grease or line a 12-hole muffin pan with paper cases. Set aside. In a large bowl combine the flour, ground almonds, baking powder, sugar, salt and lemon zest. Stir thoroughly using a whisk.
2. Add the chopped marzipan into the flour mixture and stir. If the marzipan cubes start clumping together separate them gently with your fingertips.
3. In another bowl whisk together the egg, oil, milk and lemon extract until smooth.
4. Combine both mixtures and stir only until the dry ingredients are no longer visible. The batter will be very lumpy.
5. Spoon the batter into the muffin cases and bake in the centre of the oven for 23 minutes. Remove from the oven and set aside for 5 minutes then transfer the muffins to a rack.
Top tips
- Do not overstir the batter - it should be lumpy. Stir just to combine.
- Storing: Store in an airtight container for up to 3 days. If possible serve warm.
- Freeze for up to 3 months.
You may also like
- Simple Quinoa Blueberry Muffins
- Gluten Free Apple Muffins
- Beetroot Chocolate Muffins with Chocolate Chips
Check out also this collection of 18 healthy, easy vegetable breakfast recipes.
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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Recipe
Easy Lemon Marzipan Muffins
Ingredients
- 4.94 ounces (140 g) readymade marzipan chopped into small cubes
- 1½ cups+1tbsp (200 g) plain/all-purpose flour
- 1⅔ cups (160 g) almond flour/ground almonds
- 2½ teaspoons baking powder
- 5½ tablespoons (80 g) sugar
- ⅕ teaspoon fine sea salt
- Zest of 3 lemons
- ⅓ cup+2tsp (90 ml) vegetable oil
- 1 large egg
- 1 cup+2tsp (250 ml) milk
- 1 teaspoon lemon extract
Instructions
- Preheat the oven to 400 F/200 C/190 fan/gas mark 6. Lightly grease a 12-hole muffin pan or line with paper cases and set aside.
- Combine the flour, ground almonds, baking powder, salt and lemon zest and stir thoroughly using a whisk.
- Chop the marzipan into small cubes (a bit bigger than chocolate chips), add to the flour mixture and stir. If the marzipan starts to clump together gently separate the pieces using your fingertips. Set aside.
- In a separate bowl whisk together the egg, oil, milk, sugar and lemon extract until thoroughly combined. Pour in the flour mixture and stir only until the dry ingredients are no longer visible.
- Spoon equal amounts of the batter into the muffin cases and bake in the centre of the oven for 23 minutes.
- Remove from the oven and leave to cool for 5 minutes then transfer the muffins to a cooling rack.
Notes
- Do not overstir the batter - it should be lumpy. Stir just to combine.
- Storing: Store in an airtight container for up to 3 days. If possible serve warm.
- Freeze for up to 3 months.
Nutrition
*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.
Linda G.
Can I use just all purpose flour instead of some almond flour?
Monika
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.
Tracy
Is this a silly question...is it plain flour?
Monika
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.
Coco in the Kitchen
Ok, these I have to taste, like, in an emergency...tonight!
Monika
Thanks! Let me know how they turn out!
Kate - gluten free alchemist
Yes please!!!! Marzipan and lemon..... in muffins? Heaven! x
Monika
Thanks Kate!
Chelvi S
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
Monika
That's great! Let me know how they turn out!
Kat (The Baking Explorer)
I never thought of mixing lemon with marzipan before, it sounds delicious!
Monika
Thanks, glad you like it!
Marybeth C.
These turned out beautifully! Thank you, Monika, from 2 marzipan fans who (since Saturday evening baking) have devoured all but 2. Lovely Easter treat.
Monika
Thank you for making my recipe Marybeth! I am thrilled these turned out well. Hope you enjoyed your Easter Sunday:)
Corina Blum
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!
Monika
Thanks Corina, they really are very fluffy, I am going to make a cake using the same concept for Easter Sunday. Happy Easter!
Lathiya
Marzipan in a muffin sounds lovely..the muffin looks amazing
Monika
Thanks Lathiya!
dtills
I am making your lemon and pistachio salmon tonight?I dont have a lime! If I dont burn it, you will see it on Instagram!?
Monika
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!
dtills
No problem! It was awesome, thanks again for the idea?
Monika
You are welcome, have a great Easter weekend!