in

Blueberry Muffins with Marzipan Crumble Top

Spread the love

Blueberry Muffins with Marzipan Crumble Top

The perfect blueberry muffins with marzipan crumble top recipe with a picture and simple step-by-step instructions.

Dough:

  • 120 g Sugar
  • 150 g Soft butter
  • 1 Pck. Vanilla sugar
  • 3 Eggs size M.
  • 225 g Flour
  • 9 g Baking powder
  • 3 tbsp Milk
  • 2 tbsp Rum
  • 300 g Blueberries

Sprinkle blanket:

  • 120 g Flour
  • 70 g Sugar
  • 50 g Butter
  • 90 g Marzipan paste
  • 1 tbsp Vanilla flavor

Dough:

  1. Wash the blueberries, dry them well. Grease a 12-well muffin tray.
  2. Mix the sugar, butter and vanilla sugar until the sugar has dissolved. Then stir in the eggs one after the other. Mix the flour and baking powder and sift into the butter and egg mixture in several portions and stir in well. Mix the batter with the milk and rum until creamy and fold in the blueberries. Then fill the 12 hollows up to the brim with it.
  3. Preheat the oven to 200 ° O / bottom heat.

Streusel:

  1. Roughly grate the marzipan into a bowl and knead with all the other ingredients by hand to form a firm dough. Then use the hand mixer paddle to loosen everything up into sprinkles. If they are still a bit too coarse and lumpy and stick slightly, dust 1 – 2 tablespoons of flour over them and briefly go through them again with the paddle. Then distribute evenly on the wells filled with the dough, and do not be economical.
  2. Slide the tray into the oven on the 2nd rail from below. The baking time is 30 – 35 minutes. After 30 minutes, make the wooden stick test. No more dough should stick to it when it is pulled out. If you brown too much in the last 10 minutes, switch the temperature down to 170 °
  3. After cooling, remove the muffins from the tray, dust with a little icing sugar ………… and you can enjoy …; -))) …… everything in All ……. in an hour or so, there were pastries on the table …………….
Dinner
European
blueberry muffins with marzipan crumble top

Facebook Comments

Written by John Myers

Professional Chef with 25 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Braised, Tender Chicken Drumsticks

Flower Pot or Raspberry Tiramisu