John Myers
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Marzipan Muffins with Rose Water
The perfect marzipan muffins with rose water recipe with a picture and simple step-by-step instructions.
filling
- 150 g Marzipan raw mass
- 50 g Ground almonds
dough
- 250 g Flour
- 1 tsp Ground cinnamon
- 2 tbsp Cocoa powder
- 2 tsp Baking powder
- 0,5 tsp Baking soda
- 2 Eggs
- 100 g Sugar
- 100 ml Sunflower oil
- 2 drops Bitter almond flavor
- 250 g Sour cream
glaze
- 150 g Powdered sugar
- 1 tbsp Rose water
- Red food coloring
decor
- Chopped pistachios
- Sugar confetti
- Preheat the oven to 180 ° C. Grease the muffin tin.
- Knead the marzipan with the almonds and roll into 12 balls of the same size.
- Mix the flour with the cinnamon, cocoa, baking powder and baking soda. Whisk the egg, add sugar, oil, bitter almond flavor and sour cream and stir in carefully. Add the flour mixture and stir until it becomes smooth.
- Divide half of the batter into the muffin tray, place the marzipan balls in it and cover with the remaining batter.
- Bake on the middle rack for about 20 minutes. Then let it rest in the mold for another 5 minutes.
- Mix powdered sugar with 2 tablespoons of water and rose water until smooth and color with food coloring. Spread the topping on the muffins and sprinkle with pistachios and sugar confetti.
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