Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
Ingredients- 130 g flour
- 150 g almond (s), round
- 50 g almond (s), chopped
- 2 tablespoon almond (s), diced, for garnish
- 150 g date (s), chopped
- 3 teaspoons baking powder
- 125 g butter
- 150 g suar, brown
- 4 egg (s)
- 100 ml amaretto
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C and press the muffin paper cases into the muffin tray, or grease the tray well.
- Put the flour and baking powder through a sieve and mix with the almonds and dates in a bowl. In a second bowl, beat the butter, sugar, eggs and amaretto until frothy, add to the flour mixture and stir in (lumps may form!)
- Pour the dough into the molds, sprinkle with the almonds and bake for about 20-25 minutes.
- Let cool for 10 minutes and then turn out of the muffin tin with a tea towel.
- These muffins are very juicy and taste almost better the next day. They are also easy to freeze and, if necessary, thaw in the oven!
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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