Apple Buttercake Muffins

Name: Apple Buttercake Muffins
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 70 g Butter; 220 g Flour; 1 coated Tsp Baking Powder; 150 g Sugar; 1 package Vanillin sugar; 125 g Whipped cream; 2 Eggs (size M); 1 (200 g, e.g. Elstar) sour apple; 40 g flaked almonds; 7-10 Tbsp Icing sugar; 24 Paper baking cups

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

70 g Butter
220 g Flour
1 coated Tsp Baking Powder
150 g Sugar
1 package Vanillin sugar
125 g Whipped cream
2 Eggs (size M)
1 (200 g, e.g. Elstar) sour apple
40 g flaked almonds
7-10 Tbsp Icing sugar
24 Paper baking cups

Directions

1
Melt the butter and let it cool down. Mix flour and baking powder and sieve into a bowl. Add 120 g sugar, vanillin sugar, whipped cream, eggs and 30 g butter one after the other. Whip everything with the whisk of the hand mixer for 30 seconds. Put the dough aside. Peel the apple. All around, cut off slices up to the core, cut slices into cubes of about 1 cm and stir into the dough.
2
Place 2 baking cups into each other. Place the cups on a baking tray and fill in the dough. For the topping, sprinkle almonds and 30 g sugar on the dough one after the other and sprinkle 40 g liquid butter on top. Slide in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) and bake for 20-25 minutes. Let the muffins cool on a cake rack. Dust with icing sugar before serving. Whipped cream tastes good with it
3
Waiting time approx. 1 hour