Eggnog cherry muffins with chocolate sprinkles

Ingredients for 1 servings:

• 2 eggs
• 80 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 150 ml oil
• 120 ml eggnog
• 225 g flour
• 2 tsp baking powder
• 1 jar sour cherries
• 150 g flour
• 1 tbsp cocoa
• 80 g sugar
• 80 g butter, soft
• 1 pinch of salt
• 1 pinch of cinnamon

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Recipe for 12 muffins

First, prepare the chocolate sprinkles. Mix the flour, cocoa, sugar, salt, and cinnamon in a bowl. Then add the softened butter (if the butter is too cold and hard, briefly place it in the microwave at a low wattage). Knead everything by hand until you can easily form sprinkles. If the dough is too crumbly, add a few drops of water. For the muffin batter, beat the eggs and sugar with a mixer or whisk until frothy. Gradually add the vanilla sugar, salt, cooking oil, and eggnog. For a non-alcoholic version, replace the eggnog with lemonade. Sift the flour with the baking powder and stir into the mixture. Place paper muffin cups in a 12-cup baking tray. First, use two spoons to evenly divide about half of the muffin batter between the cups. Place 4-6 drained sour cherries on each muffin (to prevent the cherries from sinking to the bottom during baking, simply roll them in a little cornstarch or flour). Spread the remaining batter evenly over the cherries. Form the crumble dough into the desired size and distribute it evenly among the muffins. Bake in a preheated oven at 180°C (top/bottom heat) for about 25 minutes.