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Apricot Marmalade Breakfast Muffins
These hearty breakfast muffins feature dried apricots, crunchy muesli, and a hidden center of sweet marmalade. Soured cream keeps the crumb moist, while a simple muesli topping adds a satisfying crunch to every bite. They are perfect for a quick weekday morning or a relaxed weekend brunch. Bright citrus notes from the orange juice and marmalade pair beautifully with the earthy oats and seeds.
Ingredients
- 100g/4oz ready-to-eat dried apricots, chopped
- 4 tbsp orange juice
- 2 large eggs
- 142ml carton soured cream
- 100ml/3½fl oz sunflower oil
- 85g/3oz golden caster sugar
- 300g/10oz self-raising flour, sifted
- 1 tsp baking powder
- 50g/2oz crunchy muesli
- 12 heaped tsp marmalade
- 50g/2oz light muscovado sugar
- 2 tbsp sunflower oil
- 50g/2oz crunchy muesli
Instructions
- 1Preheat the oven to 190°C (170°C fan). Place the chopped dried apricots in a small bowl with the orange juice and let them soak for about 20 minutes to soften.
- 2Whisk the eggs in a medium bowl. Add the soured cream, sunflower oil, and golden caster sugar, mixing well. Pour this wet mixture into the soaked apricots and stir to combine.
- 3Combine the sifted self-raising flour, baking powder, and crunchy muesli in a large mixing bowl. Pour in the wet apricot mixture and fold everything together gently. Stop mixing as soon as the dry ingredients disappear to keep the texture light.
- 4Line a muffin tin with 12 large paper cases and divide the batter evenly among them. Dust your thumb with a little flour and press a deep indentation into the center of each muffin. Spoon a heaped teaspoon of marmalade into every thumbprint.
- 5Mix the light muscovado sugar, sunflower oil, and the remaining crunchy muesli in a small bowl to create the topping. Scatter this mixture evenly over the muffins. Bake for 25 to 30 minutes until they are well risen and golden brown.
- 6Remove the tin from the oven and let the muffins cool slightly before transferring them to a wire rack.