Creamy Berry Muffins

Louis Ramirez
very easy
3 1
The king and queen here elicit enthusiastic sighs: is there a crown of dough sitting on the blackberry and sour cream?
60 mins
120 mins


Servings: 12
  • some neutral vegetable oil
  • 100 ml neutral vegetable oil
  • some Flour
  • 120 g Flour
  • 2 Eggs (Gr. M)
  • 100 g Sugar
  • 100 g Schmand
  • 200 g Schmand
  • 1 Organic Orange
  • 80 g ground hazelnuts
  • 1 package (5 g each) Baking soda
  • 2 TABLESPOONS Currant Jelly
  • 200 g frozen blackberries
  • 150 g Whipped cream
  • 80 g Icing sugar
  • 2 TABLESPOONS Icing sugar


  1. 1

    Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Oil the twelve troughs of a muffin tray, dust with flour. For the dough, mix 100 ml oil, eggs, sugar, 100 g sour cream and half orange juice. Mix 120 g flour, orange peel, nuts and baking soda. Stir briefly with the egg and oil mixture until all ingredients are evenly mixed. Spread the dough into the bowls. Bake in a hot oven for about 15 minutes.

  2. 2

    For the filling heat jelly in a pot. Mix in frozen berries. Remove muffins from the oven, let them cool down briefly and lift them out of their trays. Let them cool down.

  3. 3

    Cut out 1 ball from each muffin and sprinkle with the rest of the juice. Whip the cream until stiff. Cream 200 g sour cream and 80 g icing sugar. Fold in the cream. Swirl berry jelly into the sour cream. Put some cream on each muffin. Place soaked balls on top. Dust with 2 tbsp. icing sugar.

  4. 4

    With a ball cutter you can easily cut out small cake balls from the muffin.

Nutrition Facts

320 kcal
28 g
21 g
4 g