Combine the flour, baking powder and salt together in a mixing bowl. In a separate bowl, whisk together the egg and sugar first, then add the milk a little at a time to dissolve the sugar, then whisk through the melted butter. Fold the wet ingredients into the flour mixture just enough to combine them. The batter will still be lumpy. Set aside in the fridge for 15 minutes.

Heat your oven to 180C fan-forced (200C conventional). Barely fold the marmalade through the batter (it should still be streaky). Divide the batter between the compartments of a lightly greased, non-stick 12-muffin baking tray until just over ¾ full and bake for about 18 minutes, until the muffins are browned on top and a skewer inserted into the centre comes out clean.

Remove to a rack to cool. While still warm, heat the remaining butter and marmalade in the microwave for 30 seconds until the butter has melted. Stir to combine and brush over the top of the muffins.

Adam's tip I avoid paper muffin cups if I can. A good non-stick baking tray will generally be fine, but if you are worried, a little piece of baking paper in the base of each muffin compartment will ensure they turn out easily.

Also try: Adam Liaw's lamb rump with confit vegetable sauce

Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.