Marzipan Muffins
If you've got marzipan, fine oatmeal and flaked almonds, you're most of the way to this vegetarian: about 65 minutes of cooking across 7 steps. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for oven and pan. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Gluten Dairy Egg Tree nuts
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Preheat the oven to 180 C and line a muffin tin with 8 to 10 paper cases.
- Coarsely grate the chilled marzipan, or chop it finely, so it disperses evenly through the batter.
- Beat the softened butter with the sugar until pale and creamy, then beat in the eggs one at a time followed by the milk.
- In a separate bowl whisk together the flour, fine oatmeal, baking soda and salt, then fold these dry ingredients into the wet mixture along with the grated marzipan until just combined; do not overmix.
- Divide the batter between the cases, filling each about two-thirds full, and scatter the flaked almonds over the tops.
- Bake for 20 to 25 minutes until risen and golden and a skewer inserted into the centre comes out clean.
- Cool the muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
You'll use: Oven · Pan · Whisk
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
Tips & common questions
How long does Marzipan Muffins take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Marzipan Muffins vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Marzipan Muffins is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Marzipan easter eggs.jpg by Metamorphosed Fossil, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.