My husband and I both thought these muffins were very good. The only change I made was to add 1/2 cup of sugar instead of the 1/4 cup. Several posters commented that the muffin itself wasn't sweet---well then, add a bit more sugar! I also read comments about the marmalade seeping out of the batter during baking; I had no problem with this, as I used a high-quality, "tight" gel marmalade--more fruit in it. there should be a thin ring of batter around the placed marmalade before the top layer of batter is added. The streusel was very tasty, and the eight muffins were round-topped and very pretty. The crumb was light, much as a coffee cake.

I followed the recipe to the T but I'm just not a fan. The part of the muffin with the orange marmalade and the streusel was good but the rest of the muffin was dry and lacked much flavor. I always have muffins in the pantry for the kids and these are not getting ate. Disappointed.

I wanted to use up some marmalade I had leftover so I decided to try this recipe and was very pleased. I didn't have any eggs, so I used 2 TBS. ground flax seed for a replacement, and I used coconut oil in place of vegetable oil. They turned out light and fluffy with just the right amount of sweetness. These are definitely worthy of serving to friends or bringing to a brunch.

We were out of everything but essentials and pantry items and I was looking for a baked good this morning and decided to give this a go. They were great - super easy and as I said, can be made with what's available on hand. Next time I will 'well' the marmalade bec some of it spilled out making them looking rather messy. I added a bit of orange juice and zest for added flavor. Also, for my 2nd daughter's dairy allergy, I substituted rice milk for milk and omitted the butter from her struesel. I also used white wheat flour instead of regular. Finally, made a couple with plum preserves for my older daughter who's not fond of marmalade. Any preserve would go well with this recipe but I agree w/ the other reviewer that if you like your muffins sweet, serve some jelly on the side as these are not very sweet at all.

Nice Flavor and tender. These aren't a sweet muffin. The marmalade mostly cooked into these so I will offer it on the side when serving. The steusel topping is really good. Thanks for sharing.

I made it into a loaf instead and baked for 60ish minutes (may have been longer - don't quite remember). I poured half the batter into the pan, then the marmalade, then topped it off with the rest of the batter. Tasted great with the topping. A quick and simple recipe.

I decided to make these muffins for two reasons. The first...I had marmalade in the fridge that I wanted to use up, and secondly, I felt bad because it looked like a good recipe and no one had reviewed it. The only variations that I implemented were adding a handful each of pecans and craisins to the batter. I did also add 2 tbsp of sugar to the batter since my marmalade was authentic british and more bitter than American marmalade. The recipe yielded 10 good size muffins....could be stretched to a dozen perhaps. They are a nice blend of sweet and slightly bitter. I loved the streusal topping. I find most muffins are boring and unattractive but these are most pretty and interesting! Delicious too!