Cherry – Almond – Chocolate – Muffins
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 20) |
Ingredients
- 0.5 ½ glass sour cherries, (200 gr)
- 3 egg (s)
- 150 g butter or mararine
- 150 grams sugar
- 0.5 ½ pack vanilla sugar
- 150 grams flour
- 0.5 teaspoon ½ baking powder
- 1 teaspoon ground cinnamon
- 125 g almond (s), chopped
- 100 g chocolate flakes
For the glaze:
- 100 g couverture
- 40 g butter or mararine
Print Recipe
Pin Recipe Instructions
- Drain the cherries in a colander, set aside about 20 pieces for garnish. Grease the muffin pan and place in the refrigerator. Alternatively, you can use the paper cupcake liners. Preheat the oven to 180 ° C.
- Beat the eggs until frothy. Mix with butter or margarine, sugar and vanilla sugar until smooth. Mix in the flour, baking powder and cinnamon to make a smooth batter. Fold the almonds, chocolate flakes and cherries into the batter. Fill the hollow of the mold 2/3 full with batter. Bake the muffins for 20-25 minutes.
- Take the form out of the oven, let cool for 5-10 minutes. Lift out the muffins.
- Melt the couverture and fat in a water bath. Dip the top half of the muffins in the icing. Place a cherry on each of the muffins. I recommend simple cake icing instead of couverture. Spreads out better on top of the muffins.
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