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Hazelnut muffins with marzipan core

updated

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Ingredients for 1 servings:

  • 150 g flour
  • 110 g hazelnuts, ground
  • 2 tsp baking powder
  • 100 g brown sugar
  • 20 g hazelnuts, chopped
  • 1 pinch of salt
  • 150 g fruit yogurt (hazelnut yogurt)
  • 80 ml milk
  • 60 ml oil
  • 2 eggs
  • 12 pieces of marzipan (marzipan potatoes)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

all-in-one batter, for 12 muffins

Preheat the oven to 180°C (top/bottom heat). Line a 12-cup muffin tin with paper baking cups. For the batter, combine all ingredients except the marzipan potatoes in a bowl and mix well. Fill each cavity about 1/3 full with batter, then place a marzipan potato on top and fill with batter. Bake the muffins in the oven for about 20-25 minutes.

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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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