crumbly muffins with sprinkles

Ingredients for 1 servings:

• 20 g wheat flour type 550
• 20 g sugar
• 15 g butter
• ¼ tsp cinnamon
• 10 g hazelnuts, ground
• 1 pinch of salt
• 50 g butter
• 1 egg(s), size M
• 2 tbsp milk
• 40 g sugar
• 75 g wheat flour type 550
• 1 tsp baking powder
• 40 g marzipan paste
• 15 g chocolate, 70% cocoa
• 1 pinch of salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

for the Omnia oven, approx. 6 muffins

All ingredients except for the marzipan should be at room temperature. First, put all the ingredients for the crumble topping in a bowl and knead with your fingers to form a crumbly dough. Set the crumble to one side. Chop the chocolate into small pieces. Cut the marzipan into small cubes, approximately 6 mm in size. Set both aside. For the muffin batter, mix the flour, baking powder, and salt in a bowl. In a second bowl, thoroughly whisk the sugar, butter, milk, and egg. Add the dry ingredients and stir with a spoon until combined. Then fold in the diced marzipan and the chopped chocolate. Divide the batter between 6 muffin cases and spoon the crumble mixture on top. Bake the muffins on top of the gas stove at 1/3 of the heat to high and bake for another 5 minutes. The muffins can also be baked normally in the oven at 180 °C top/bottom heat for about 30 – 35 minutes.