Juicy Baked Apple Muffins with Raisins and Almonds
Ingredients
Filling
- 50g raisins
- 100g sliced almonds
- 2 apples (about 400g)
- 1 tablespoon lemon juice
- 1 tablespoon butter
- 2 packets vanilla sugar
Batter
- 100g marzipan
- 150g soft butter
- 100g sugar
- 1/2 teaspoon gingerbread spice
- a pinch of salt
- 2 large eggs
- 200g wheat flour (type 405)
- 1 teaspoon baking powder
- 50ml milk
For dusting
- 1-2 tablespoons powdered sugar
Preparation
Soak raisins in hot water for 5 minutes, then drain
Toast sliced almonds in a dry pan over medium heat until lightly golden, then set aside
Peel apples, quarter them, and remove the cores
Cut apples into small cubes and mix with lemon juice
Melt butter in a pan over medium heat
Add apple cubes and vanilla sugar; cook for 3 minutes, stirring occasionally, then set aside to cool
Preheat oven to 180°C conventional or 160°C convection. Line a 12-cup muffin tin with paper liners
Grate marzipan coarsely
In a large bowl, beat marzipan, soft butter, sugar, gingerbread spice, and salt until light and fluffy
Add eggs one at a time, beating well after each addition
Whisk together flour and baking powder in a separate bowl
Alternately add the flour mixture and milk to the batter, mixing until just combined
Gently fold in the drained raisins, two-thirds of the cooked apple cubes, and two-thirds of the toasted almonds
Divide batter evenly among the muffin cups
Top each muffin with the remaining apple cubes and toasted almonds
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely
Dust with powdered sugar before serving
