What’s the difference between a muffin and a cupcake? There’s no formal answer, though some say a muffin is more “bready” and cupcake more sweet and fluffy. All we know is that the triple combination of almond-flavoured ingredients—marzipan, almond liqueur and flaked almonds—gives these muffins a delicious taste and texture.
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- 6 oz marzipan paste chopped
- 2 eggs lightly beaten
- 1⁄3 cup butter softened
- 3⁄4 cup buttermilk
- 1⁄3 cup superfine sugar
- 2 tsp orange zest grated
- 2 tbsp almond liqueur
- 1 2⁄3 cups all-purpose flour
- 1 tsp baking powder
- 1 large orange
- Flaked almonds for decoration
- Preheat oven to 350°F. Line a 12-cup muffin pan with paper cases.
- Beat the marzipan, eggs, and butter with a wooden spoon until smooth. Gradually mix in the buttermilk, sugar, orange zest, and liqueur with a wooden spoon until light and fluffy.
- Sift flour and baking powder into a large bowl. Add marzipan mixture; stir until just combined.
- Peel the orange, removing the white pith. Segment the orange and cut the segments in half.
- Place 1 teaspoon of mixture in each muffin cup and place a halved orange segment on top. Add more mixture until cups are two-thirds full. Sprinkle with flaked almonds.
- Bake for about 20 minutes until golden brown. Place pans on a wire rack; let muffins cool completely.