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Desserts
Cocoa muffins with an orange marmalade centre
Muffins forgive almost anything except one thing: a batter that has been worked too hard. Fifteen seconds with a spatula, lumps and all, and they come out tall and moist. A heaped teaspoon of Minnelea Extra Orange Marmalade goes inside, sealed between two layers of batter so it cannot escape in the oven. Unsweetened cocoa, chopped hazelnuts on top, twenty minutes in the oven.
Method
- Heat the oven to 180°C (350°F), conventional (non-fan) oven, and line a 12-hole muffin tin with paper muffin cases. The cases hold their shape better doubled up: the marmalade centre is heavy.
- In a large bowl, sift together the flour, cocoa, baking powder and salt, then add the sugar and stir.
- In a second bowl, beat the eggs with the oil and the milk until you have an even liquid.
- Pour the wet ingredients over the dry all at once and stir with a spatula for no more than fifteen seconds: the batter has to stay lumpy. That is the muffin rule — mixing until smooth gives you rubbery, flat cakes.
- Fill the cases halfway. Into the centre of each one, place a heaped teaspoon of Minnelea Extra Orange Marmalade without pushing it down, then cover with more batter up to two thirds of the height. The marmalade has to stay sealed: if it surfaces at the edge, it escapes as it bakes and caramelises.
- Scatter the chopped hazelnuts over the surface, pressing them in lightly so they do not roll off when the tin goes into the oven.
- Bake for 20 minutes. Test with a skewer inserted at the side, away from the centre: over the marmalade it would come out damp in any case.
- Leave the muffins in the tin for five minutes, then move them to a wire rack. Eat them warm: the orange centre is at its best.
Minnelea products for this recipe
The preserves used in this recipe.
• Fifteen seconds with a spatula and not one more. A lumpy batter is the right batter: an underdeveloped gluten network is what makes muffins tall and tender.
• The marmalade centre has to be sealed between two layers of batter. If it surfaces at the edge of the case, it escapes in the oven and caramelises onto the tin.
• Double up the muffin cases: the weight of the marmalade in the middle tends to flatten a single paper.
• Test with a skewer at the side, never in the centre: over the filling it comes out damp whatever you do.
• Storage: in an airtight container, 3 days. They freeze well once baked, individually: 30 seconds in the microwave and they are as good as new.
• Allergens: gluten, egg, milk and dairy, nuts (hazelnuts). Made in a home kitchen: traces of other allergens are possible.
• Variations: with certified gluten-free flours the recipe contains no other sources of gluten among its ingredients — always check labels and cross-contamination. For a lactose-free version, use an unsweetened plant-based drink in place of the milk.
• FoodPairing — the three pairings assessed: cocoa 9/10, hazelnut 8/10, cardamom 7/10. Cocoa won: it shares the bitter register of orange, and the peel finds in unsweetened cocoa the counterweight that stops it turning cloying. Hazelnut stays on the surface, where the crunch is needed; cardamom is correct, but across twelve muffins it is hard to dose without one of them coming out too spiced.
• Plating: a muffin broken in half with the orange centre on show, rustic paper, the barest dusting of sifted cocoa underneath. Side light.
A Minnelea recipe built around our Extra Orange Marmalade – Artisan, Preservative-Free: real fruit, a short ingredient list, no added pectin.
• The marmalade centre has to be sealed between two layers of batter. If it surfaces at the edge of the case, it escapes in the oven and caramelises onto the tin.
• Double up the muffin cases: the weight of the marmalade in the middle tends to flatten a single paper.
• Test with a skewer at the side, never in the centre: over the filling it comes out damp whatever you do.
• Storage: in an airtight container, 3 days. They freeze well once baked, individually: 30 seconds in the microwave and they are as good as new.
• Allergens: gluten, egg, milk and dairy, nuts (hazelnuts). Made in a home kitchen: traces of other allergens are possible.
• Variations: with certified gluten-free flours the recipe contains no other sources of gluten among its ingredients — always check labels and cross-contamination. For a lactose-free version, use an unsweetened plant-based drink in place of the milk.
• FoodPairing — the three pairings assessed: cocoa 9/10, hazelnut 8/10, cardamom 7/10. Cocoa won: it shares the bitter register of orange, and the peel finds in unsweetened cocoa the counterweight that stops it turning cloying. Hazelnut stays on the surface, where the crunch is needed; cardamom is correct, but across twelve muffins it is hard to dose without one of them coming out too spiced.
• Plating: a muffin broken in half with the orange centre on show, rustic paper, the barest dusting of sifted cocoa underneath. Side light.
A Minnelea recipe built around our Extra Orange Marmalade – Artisan, Preservative-Free: real fruit, a short ingredient list, no added pectin.