Honey-Almond Muffins

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Honey-Almond Muffins
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
12
For the batter
250 grams
50 grams
ground almonds
2 teaspoons
½ teaspoon
2
100 grams
1 packet
8 milliliters
300 grams
For topping
75 grams
3 tablespoons
2 tablespoons
150 grams
also
1
Muffin tin (12 wells)
Butter (for sheet metal)

Preparation steps

1.

 For topping: In a small saucepan, boil the cream with honey and sugar, stirring constantly 2-3 minutes. Then stir in the almonds, remove from heat and let cool.

2.

For the batter: In a bowl, whisk together the flour, almonds, baking powder and baking soda. In another bowl, beat the eggs with the sugar, vanilla sugar, oil and sour cream until well combined. Add the flour mixture to the egg mixture and stir until moistened.

3.

Butter a 12-cup muffin tin. Preheat the oven to 180°C (approximately 350°F). Spoon the batter into the tin. Then spoon 1 teaspoon of the almond topping over each muffin. Bake until a wooden pick inserted in the center of a muffin comes out clean, about 25 minutes. Remove, let cool for a few minutes in the pan, then remove from the pan and cool completely on a wire rack.