Almond-Marzipan Muffins
- Cakes & Cupcakes & Muffins, Christmas, Desserts & Sweets, Easter, Germany, Holidays & Seasonal
These delicious Almond-Marzipan Muffins are quick and easy to prepare. The ground almonds and the marzipan in the batter make these muffins particularly juicy and gives them a heavenly, delicate aroma. The almond flakes dusted with powdered sugar adds a crunchy, sweet finish.
Ingredients you will need for this recipe:
- 100 g sugar
- 120 g butter
- 110 g marzipan | almond paste
- 3 drops bitter almond aroma
- 2 eggs
- 200 g all-purpose flour
- 100 g ground almonds
- 2 teaspoons baking powder
- 1 pinch of salt
- 40 ml milk
- approx. 2 tablespoons flaked almonds
How to make Almond-Marzipan Muffins:
(1) Preheat the Oven
Preheat the oven to 175 °C, top and bottom heat.
(2) For the Batter
In a mixing bowl, beat 120 g butter and 100 g sugar for 1 – 2 minutes, until light and fluffy.
Cut the marzipan into small pieces and add along with 3 drops of bitter almond aroma to the butter-sugar-mixture. Mix well, until everything is well combined and there are no chunks of marzipan left.
Then stir in the eggs, one at a time, until an even mixture is formed.
In a separate bowl, mix together 200 g all-purpose flour, 100 g ground almonds, 2 teaspoons of baking powder and a pinch of salt and add to the batter. Then add 40 ml milk and mix everything together, until the batter becomes even and smooth. The batter should be on the tougher side and only fall off the spoon slowly.
(3) Prepare the Muffin Tins
Using an ice cream scoop or two tablespoons, place the batter into 12 paper muffin cups, placed in a muffin pan. Sprinkle the flaked almonds over the muffins and press them lightly onto the batter.
(4) Bake and Enjoy the Muffins
Bake the muffins in the preheated oven for approx. 20 – 22 minutes at 175 °C, top and bottom heat.
Dust the muffins with powdered sugar while they are still warm, and then let them cool completely.
Some Recipe Tips:
How to Store: Packed in an airtight container, the muffins stay fresh and moist for up to 3 days. Generally, the muffins don’t go bad afterward, they simply dry out and therefore no longer taste as good.
Alternatively, you can also freeze the muffins. That way, the muffins can be stored for up to 3 months.
Almond-Marzipan Muffins
Course: Desserts & Sweets, Cakes & Cupcakes & MuffinsCuisine: GermanyDifficulty: Easy12
Muffins10
minutes20 - 22
minutes30
minutesThese delicious Almond-Marzipan Muffins are quick and easy to prepare. The ground almonds and the marzipan in the batter make these muffins particularly juicy and gives them a heavenly, delicate aroma. The almond flakes dusted with powdered sugar adds a crunchy, sweet finish.
Ingredients
100 g sugar
120 butter
110 g marzipan | almond paste
3 drops bitter almond aroma
2 eggs
200 g all-purpose flour
100 g ground almonds
2 teaspoons baking powder
1 pinch of salt
40 ml milk
approx. 2 tablespoons flaked almonds
Directions
Preheat the Oven
Preheat the oven to 175 °C, top and bottom heat.
For the Batter
In a mixing bowl, beat 120 g butter and 100 g sugar for 1 - 2 minutes, until light and fluffy.
Cut the marzipan into small pieces and add along with 3 drops of bitter almond aroma to the butter-sugar-mixture. Mix well, until everything is well combined and there are no chunks of marzipan left.
Then stir in the eggs one at a time, until an even mixture is formed.
In a separate bowl, mix together 200 g all-purpose flour, 100 g ground almonds, 2 teaspoons of baking powder and a pinch of salt and add to the batter. Then add 40 ml milk and mix everything together, until the batter becomes even and smooth. The batter should be on the tougher side and only fall off the spoon slowly.
Prepare the Muffin Tins
Using an ice cream scoop or two tablespoons, place the batter into 12 paper muffin cups, placed in a muffin pan. Sprinkle the flaked almonds over the muffins and press them lightly onto the batter.
Bake and Enjoy the Muffins
Bake the muffins in the preheated oven for approx. 20 - 22 minutes at 175 °C, top and bottom heat.
Dust the muffins with powdered sugar while they are still warm, and then let them cool completely.
Notes
- How to Store: Packed in an airtight container, the muffins stay fresh and moist for up to 3 days. Generally, the muffins don't go bad afterward, they simply dry out and therefore no longer taste as good. Alternatively, you can also freeze the muffins. That way, the muffins can be stored for up to 3 months.
