Check out this delicious recipe for tasty Muffins with Hazelnoot Crunchy. Sweet, crunchy, and delightfully nutty, these aromatic baked goods are perfect to prepare with your loved ones.
Difficulty Level: Easy
Preparation Time: 45 minutes
Ingredients:
• 2 eggs
• ½ cup melted butter or oil
• 1 cup buttermilk
• 2 scant cups of all-purpose flour (type 450)
• 1 teaspoon baking powder
• ½ cup erythritol or sugar
• 150 g blueberries
• 1 tablespoon potato starch
Crumble Topping:
• 10 g soft butter
• 25 g Hazelnoot Crunchy cream
• 50 g all-purpose or light spelt flour
Note: All ingredients should be at room temperature.
Instructions:
Step 1
In a bowl, mix the “wet” ingredients: eggs, buttermilk, and melted butter/oil.
Step 2
In a separate bowl, sift the flour, baking powder, and erythritol. Combine the contents of both bowls and gently mix.
Step 3
Coat the blueberries with potato starch and fold them into the batter gently.
Step 4
For the crumble topping, knead together the ingredients, including the Hazelnoot Crunchy cream, until combined.
Step 5
Spoon about 3 tablespoons of batter into each muffin liner and sprinkle with the crumble topping. Bake the muffins at 180°C (356°F) for about 30 minutes. After baking, you can decorate the muffins with icing or melted white chocolate.
Enjoy! 💖
Relish the taste of delicious desserts and snacks made with our Good Noot hazelnut creams.
