Fragrant Hallabong Marmalade Muffins
A Symphony of Citrus: Homemade Hallabong Marmalade Muffins
On my husband’s day off, I decided to bake a special treat! I used the Hallabong marmalade I made recently (@6974854), and the aroma is simply divine. Let the sweet and tangy charm of Hallabong fill your home!
Muffin Batter Ingredients
- 100g unsalted butter, softened
- 1 pinch of salt
- 1 pinch of saccharin (or 10g sugar)
- 30g stevia (or 20g sugar)
- 2 large eggs, at room temperature
- 100ml milk, at room temperature
- 200ml cake flour (approx. 160g)
- 9g baking powder (approx. 2.5 tsp)
- 130g Hallabong marmalade (refer to previous recipe @6974854)
Cooking Instructions
Step 1
Before you begin, it’s a good idea to have all your ingredients measured out and at room temperature to make the process smoother. Preheat your oven to 200°C (400°F). You can place the bowl of butter near the oven to help it soften gently.
Step 2
While the butter is softening, crack the 2 eggs into a separate heatproof bowl and lightly whisk them. Measure out the milk and place it near the oven as well.
Step 3
Here’s a setup of the softened butter, whisked eggs, and milk ready by the oven. Let’s proceed with preparing the rest of the ingredients for our muffins.
Step 4
Once the butter is slightly softened, use a whisk to cream it until it’s light and fluffy. I initially tried using a spatula, but found a whisk was much more effective for achieving a smooth, creamy consistency.
Step 5
After creaming the butter well, add the pinch of salt, pinch of saccharin, and 30g of stevia. If you don’t have saccharin or stevia, you can substitute with 100g of granulated sugar. Feel free to adjust the sweetness by adding more sweetener if you prefer. Mix everything thoroughly.
Step 6
Once the salt and sweetener are well incorporated into the butter mixture, gradually add the whisked egg mixture in 2-3 additions, mixing well after each addition. Adding it slowly helps prevent the batter from separating.
Step 7
Pour in the measured milk and mix until just combined. Ensure the liquid ingredients are smoothly integrated into the batter.
Step 8
Sift the cake flour and baking powder together directly over the batter. Sifting helps to aerate the flour, prevent lumps, and will contribute to a lighter, fluffier muffin.
Step 9
Now, add the fragrant Hallabong marmalade, 130g of it. (You can find the marmalade recipe at @6974854).
Step 10
Gently fold the ingredients together with a spatula until just combined and no dry streaks of flour remain. Be careful not to overmix, as this can lead to tough muffins.
Step 11
Spoon the batter into your muffin cups or use a piping bag or a plastic bag for easier transfer. Fill each cup about 80% full to allow room for the muffins to rise.
Step 12
If you have a little extra marmalade, spoon a small amount onto the top of each muffin before baking. It adds a lovely touch and enhances the flavor.
Step 13
Bake in the preheated oven at 180°C (350°F) for about 30 minutes, or until a skewer inserted into the center comes out clean. Baking times may vary depending on your oven.
Step 14
As the muffins bake, the wonderful aroma of Hallabong will fill your entire house, creating a truly delightful atmosphere.
Step 15
These freshly baked muffins are absolutely delicious served warm with a glass of cold milk. They’re sure to be a hit with your family and friends! Enjoy baking and savoring these delightful Hallabong muffins.
