Multigrain Marmalade Muffins Recipe

Name: Multigrain Marmalade Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup whole wheat flour; 1/2 cup oat flour [ground oats]; 1/2 cup spelt flour; 1/2 cup buckwheat flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1 cup buttermilk; 1/2 cup greek yogurt; 2 ounces unsalted butter, room temperature; 1 tablespoon honey; 8 ounces marmalade; 1 egg

Servings: persons

1/2 cup whole wheat flour
1/2 cup oat flour [ground oats]
1/2 cup spelt flour
1/2 cup buckwheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
1/2 cup greek yogurt
2 ounces unsalted butter, room temperature
1 tablespoon honey
8 ounces marmalade
1 egg

1
Preheat the oven to 350 degrees. Line two 12-cup muffin tins with liners [16].
2
In a medium bowl, place the whole wheat flour, oat flour, spelt four, buckwheat flour, baking powder, baking soda and kosher salt [all dry ingredients]. Whisk thoroughly to aerate and combine.
3
In a small bowl, whisk together the buttermilk and yogurt.
4
In a large bowl, beat together the butter, honey and half of the marmalade [4oz] for about three minutes. Scrape down the sides of the bowl with a spatula and add the egg and beat until mixed in thoroughly. Add the last 4oz of the marmalade and beat until combined, about 1 minute. Scrape down sides of the bowl.
5
Add a third of the flour mixture on low speed and mix until just combined. Add half of the dairy mixture, mix again until just combined. Repeat with another third of the flour, milk, and flour, each time beating only until just barely combined.
6
Scoop batter into muffin tins with an ice cream scoop or spoon, about halfway up. Bake 35-40 minutes, until golden brown. Remove to a rack to cool.
7
Serve warm right out of the oven or toasted the next day.

801

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup whole wheat flour, 1/2 cup oat flour [ground oats], 1/2 cup spelt flour, 1/2 cup buckwheat flour, and more.

Yes, Multigrain Marmalade Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Multigrain Marmalade Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions