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!
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
- 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.
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).
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.
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.
6. Cool: Remove from the oven and cool completely in the muffin pan before serving.
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.
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
See also these other easy, delicious breakfast recipes!
Recipe
Lemon Marzipan Muffins
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
*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.
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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Anne Crawford says
Can I use semi skimmed milk instead of buttermilk?
Monika says
I would use either kefir or natural yogurt instead of buttermilk.
Petra says
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.
Monika says
You are welcome! Glad you enjoyed these muffins:)
Linda G. says
Can I use just all purpose flour instead of some almond flour?
Monika says
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.
Monika says
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 says
Ok, these I have to taste, like, in an emergency...tonight!
Monika says
Thanks! Let me know how they turn out!
Kate says
Yes please!!!! Marzipan and lemon..... in muffins? Heaven! x
Monika says
Thanks Kate!
Chelvi S says
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 says
That's great! Let me know how they turn out!
Kat says
I never thought of mixing lemon with marzipan before, it sounds delicious!
Monika says
Thank you!
Marybeth C. says
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 says
Thank you for making my recipe Marybeth! I am thrilled these turned out well. Hope you enjoyed your Easter Sunday:)
Corina Blum says
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 says
Thank you Corina:)
Monika says
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 says
No problem! It was awesome, thanks again for the idea?
Monika says
You are welcome, have a great Easter weekend!
Lathiya says
Marzipan in a muffin sounds lovely..the muffin looks amazing
Monika says
Thanks Lathiya!