Anna, Kitchen

Marvelous Marzipan-Coffee-Muffins with sweet coffee icing


When visiting Hetty in France last week, I finally found a kitchen utensil I had been looking for for a looong time: Silicone muffin cups. Instead of getting six cups for six euros (Germany), I got eight cups for the same price. France, the culinary country, eh? Later on we found a set of discounted muffin cups for three euros. So, I went home with altogether 20 muffins cups! Obviously this fact alone made me want to bake muffins right away. And this is what happened the day after I got home:

Batter (makes about 16 muffins)
300 g flour (I used spelt)
2 teaspoons baking powder
1/2 natron
1 egg (substitute with 1 tablespoon soy flour for vegan muffins)
100 g brown (raw) sugar
100 ml neutral oil (sunflower or coconut)
250 g buttermilk (I haven’t tried substituting yet, but would using soy yoghurt)
1 cup of coffee
100 g marzipan

1 tablespoon coffee
150 g icing sugar

Marzipan and coffee muffins
Marzipan and coffee muffins

How to
Start by preheating the oven to 180 degrees celsius. Make coffee, heat leftover coffee or use one teaspoon of instant coffee to make one cup. Soften the marzipan by tearing off pieces and dropping them into the coffee.

Mix 250 g of flour and the other ingredients. Whisk well, add the coffee-marzipan mélange and stir some more. At this point my batter was so runny so I added more flour, hence the 50 g you have left over at this point. Slowly add some of the flour, whisk and see if more is needed.

Fill muffin cups with the batter and bake at 180 degrees for 20 minutes. Turn off the oven and let the muffins sit inside for another five to ten minutes.

Get the muffins out of the oven and place them on a cooling rack. I turned mine around after about three minutes and they slide out of the cups practically by themselves. (That was the point where I knew I had made a very handy purchase.) Let them cool completely.

Pour about one tablespoon of coffee into a bowl. Using a sieve sift icing sugar into the bowl. Mix well using a fork. Spread the icing onto the muffins and let dry. The icing is really rather liquid and the muffins sponge it up a lot. That’s cool. It gives a glazed look, that I really liked.

Little caffein kick muffins
Little caffein kick muffins

These muffins are dense and moist thanks to the marzipan. And they kick you back out of that afternoon low. Want to try? ~Anna~


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