Pineapple chocolate muffins

Ingredients for 1 servings:

• 1 pack of pistachios, chopped (25 g)
• 225 g butter
• 185 g sugar
• 1 class can/n pineapple rings (4 pcs., 236 ml)
• 1 packet of vanilla sugar
• 3 eggs
• 1 tbsp cocoa powder
• 2 tsp, heaped baking powder
• 2 tbsp Batida de Coco or other coconut liqueur
• n. B. Paper cups

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

makes 12 pieces

Chop the pistachios a little finer. Set aside 1 tablespoon of this. Combine 100g butter, 60g sugar, the remaining pistachios, and 150g flour in a crumble and chill. Drain the pineapple rings and cut into small pieces. Cut 125g butter into pieces. Cream together with the vanilla sugar and 125g sugar. Add the eggs one at a time and mix in. Mix 175g flour, the cocoa powder, and the baking powder, and stir in alternately with the liqueur. Fold in the pineapple pieces. Line the holes of a 12-hole muffin tin with 1-2 paper baking cups each. Spread the batter evenly and top with the crumbles. Bake in a preheated oven at 175°C (top/bottom heat, fan: 150°C) on the middle rack for approx. 25-30 minutes. Remove and let cool. Sprinkle with the remaining pistachios.