Exotic chocolate crumble muffins
easy
60 mins
60 mins
Ingredients
- 1 package (25 g) chopped pistachio kernels
- 225 g Butter
- 185 g Sugar
- 325 g Flour
- 1 can(s) (236 ml; 4 pieces) Pineapple Rings
- 1 package Vanillin sugar
- 3 Eggs (size M)
- 1 heaped tablespoon cocoa powder
- 2 slightly heaped Tsp baking powder
- 2 TABLESPOONS Rum with coconut liqueur (e.g. Batida de Coco)
- 12–24 Paper baking cups
Directions
- 1
Chop the pistachios a little finer. Put 1 tbsp. of pistachios aside. Knead 100 g butter, 60 g sugar, pistachios and 150 g flour into crumbles with your hands and chill. Drain pineapple rings and cut into small pieces.
- 2
Cut 125 g butter into pieces. Cream butter, vanilla sugar and 125 g sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix 175 g flour, cocoa and baking powder and stir in alternately with the rum. Fold in pineapple pieces. Line the hollows of a muffin tray with 1-2 paper baking cups each. Pour in the dough evenly and spread the crumbles on top. Bake on the middle shelf of a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes (test with sticks). Remove the tray and let it cool down.
- 3
Fold in pineapple pieces. Line the hollows of a muffin tray with 1-2 paper baking cups each. Pour in the dough evenly and spread the crumbles on top. Bake on the middle shelf of a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes (test with sticks). Remove the tray and let it cool down. Sprinkle with remaining pistachios
- 4
Waiting time approx. 30 minutes
Nutrition Facts
350 kcal
39 g
19 g
5 g
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