John Myers
Poppy Seed Marzipan Muffins with Amaretto
The perfect poppy seed marzipan muffins with amaretto recipe with a picture and simple step-by-step instructions.
- 250 g Liquid butter
- 125 g Sugar
- 1 packet Bourbon vanilla sugar
- 300 g Flour
- 7 g 1/2 packet of baking powder
- 1 pinch Salt
- 3 Eggs
- 2 tbsp Milk
- 100 g Marzipan droplets
- 1 tbsp Poppy
- 1 tube Bitter almond flavor
- 50 g Chopped almonds
- 1 cl Amaretto
- Mix the butter, sugar and vanilla sugar until frothy. Mix the flour with baking powder and salt and add to the butter mixture. Roast the chopped almonds in a pan and let them cool.
- Then gradually stir in the eggs, milk, marzipan droplets, 1 shot glass of amaretto, flavor, roasted almonds and poppy seeds. Fill a 12-cup muffin tin with paper liners. Preheat the oven to 180 ° C top / bottom heat.
- Pour the dough into the paper cases with 2 tablespoons and bake in the oven for 25 minutes until golden brown.
- After baking – leave the muffins in the tin for about 10 minutes … then let them cool on a wire rack. When the muffins are cold, cover with melted dark chocolate and sprinkle with colored decorative sugar.
Facebook Comments