Finnish Marmalade Muffins

Preheat oven to 350°F (175°C) and line a standard muffin tin with paper liners.

Cream together unsalted butter and 1 cup sugar in a large bowl until light and fluffy, about 3-4 minutes.

Beat in the 2 large eggs one at a time, mixing well after each addition.

In a separate bowl, whisk together all-purpose flour, baking powder, ground cardamom, sweet biscuit crumbs, and ground almonds.

Alternate adding the dry mixture and whole milk to the butter mixture, beginning and ending with the dry ingredients, stirring gently until just combined.

Divide half of the batter evenly among the muffin cups, filling each about one-third full.

Place 1 tablespoon of orange or apricot marmalade in the center of each muffin cup.

Top with remaining batter, filling each cup about two-thirds full.

Bake for 22-25 minutes until a toothpick inserted into the cake portion (not the marmalade) comes out clean and the tops are lightly golden.

While muffins bake, prepare the glaze by combining 1/2 cup water and 1/3 cup sugar in a small saucepan, heating until the sugar dissolves, then cool slightly.

Whisk together confectioners' sugar and fresh lemon juice in a small bowl until smooth, then stir in the cooled sugar-water mixture to create the glaze.

Once muffins have cooled for 10 minutes, transfer to a wire rack and brush or drizzle the glaze over the tops while still slightly warm.