Easter Muffins
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 2 apples
- 100 ml woodruff syrup
- 75 g chocolate, peppermint
- 250 g flour (wheat flour type 405)
- 2 teaspoons baking soda
- 0.5 teaspoon ½ baking soda
- 80 g butter
- 130 g suar
- 1 egg (s)
- 200 g sour cream
- powdered sugar
- some woodruff syrup
- Chocolate decor (Easter chocolate bunnies or sugar eggs)
Print Recipe
Pin Recipe Instructions
- Wash and peel apples and cut into small pieces. Also cut or chop the chocolate into as small pieces as possible. Let the apples and chocolate steep with the possibly slightly diluted woodruff syrup for at least 30 minutes.
- Preheat the oven to 190 ° C and grease the muffin tray well and put in a cool place. Mix the flour, baking powder and baking soda in a bowl with a whisk. In a second bowl, beat the butter, sugar, egg and sour cream with a hand mixer until frothy. Fold in the apple, chocolate and woodruff mixture with a fork. Add flour mixture and stir in loosely with a wooden spoon. Pour the dough into the mold and bake for about 25 minutes.
- Mix the icing sugar and some woodruff syrup into a glaze and briefly dip the muffins in it. Use small chocolate bunnies, sugar eggs or the like for decoration.
- The muffins are very fluffy and have an interesting green color due to the apple pieces soaked in woodruff. If the muffins are only intended for adults, you can of course replace all or part of the syrup with green peppermint liqueur.
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