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Gingerbread cranberry muffins

updated

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Ingredients for 12 servings:

  • 100 g butter
  • 2 eggs
  • 80 g sugar
  • 1 packet of vanilla sugar
  • 200 g flour
  • 1 tsp cocoa powder, unsweetened
  • 1 bag of gingerbread spice (10 g)
  • 3 tsp baking powder
  • 1 pinch of salt
  • 50 g hazelnuts, ground
  • 150 g sour cream
  • 1 jar cranberries, approx. 180 g
  • n. B. Dark chocolate coating, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Combine butter, eggs, sugar, and vanilla sugar. Then stir in flour, cocoa powder, gingerbread spice, baking powder, salt, hazelnuts, and sour cream. Preheat oven to 180°C (350°F). Spoon 1 tablespoon of batter into each prepared muffin cup and top with about half a teaspoon of cranberries. Then cover with the remaining batter. Bake muffins in the hot oven on the middle rack for about 20 minutes. Once cooled, frost with dark chocolate, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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