John Myers
Nut and Nougat Muffins
The perfect nut and nougat muffins recipe with a picture and simple step-by-step instructions.
- 100 g Soft butter
- 100 g Sugar
- 1 packet Vanilla sugar
- 2 Eggs
- 3 tbsp Nut and nougat cream sweet
- 4 cl Amaretto
- 250 g Nut yogurt
- 250 g Sifted flour
- 0,5 packet Baking powder
- 100 g Chocolate droplets
- Dark couverture
- Beat the butter, sugar, vanilla sugar and eggs until frothy. Stir in the room-warm nut nougat vigorously. Fold in the yogurt.
- Mix the flour with baking powder and then briefly mix with the buttercream until all the dry ingredients are mixed in. If you stir too long, the dough will be sticky and the muffins will not rise. At the very end, let the chocolate droplets trickle in and only fold in very briefly.
- Preheat the oven to 150 ° C hot air, line the muffin tin with paper liners or place two paper liners inside each other and place them on a tray. Fill the wells about 2/3 full and bake in the middle rack for about 20 minutes.
- Immediately lift the muffins out of the mold and leave to cool in the paper sleeve on a wire rack. When the muffins have cooled down, melt the couverture and cover the muffins with it. For decoration you can add a few brittle sprinkles as long as the glaze is still damp.
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