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Mandarin butterfly muffins

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It's a day for baking and you want something deliciously sweet. This Mandarin butterfly muffins recipe will give you that in spades!

  • Makes12
  • Cook time20 minutes
  • Prep time15 minutes, (+ cooling time)
Mandarin butterfly muffins


  • 2½ cups (375g) self-raising flour
  • ½ cup (110g) caster sugar
  • 2 mandarins, rind finely grated, juiced
  • 1 cup (250ml) buttermilk
  • 1 Coles Australian Free Range Egg
  • ⅓ cup (80ml) rice bran oil
  • 1 tsp vanilla extract
  • 2 mandarins, extra, peeled, segments separated
  • 300ml thickened cream
  • 2 tbs icing sugar

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Line a 12-hole, 1/3 cup (80ml) muffin pan with paper cases.
  2. Step 2

    Combine flour, caster sugar and mandarin rind in a large bowl. Whisk mandarin juice, buttermilk, egg, oil and vanilla in a large jug. Pour the mandarin juice mixture into the flour mixture. Stir until just combined.
  3. Step 3

    Divide the mixture among the lined pans. Bake for 20 mins or until a skewer inserted into the centre comes out clean. Stand in the pan for 5 mins to cool slightly. Transfer to a wire rack to cool completely.
  4. Step 4

    Place the mandarin segments, seam-side up, on a clean work surface. Use a sharp knife to cut the mandarin segments lengthways, being careful not to cut all the way through to create butterfly shapes. Whisk the cream and icing sugar in a medium bowl until soft peaks form. Spread each muffin with cream mixture and top with a mandarin butterfly.