Egg Liqueur Muffins
Moist German egg liqueur muffins made with oil and optional chocolate sprinkles, ready from start to finish in 30 minutes.
Egg liqueur and neutral oil keep these German muffins especially moist, while cornstarch creates a light, tender crumb. The batter takes ten minutes to prepare and can be baked plain or with chocolate sprinkles.
Instructions
- 1
Preheat the oven to 175°C (347°F), conventional heat. Stand 12–15 paper or silicone liners in a muffin pan.
- 2
Beat the eggs with the powdered sugar for 2–3 minutes until creamy, then mix in the oil.
3 min
- 3
Combine the flour, cornstarch and baking powder in a second bowl.
- 4
Add the dry ingredients and egg liqueur to the egg mixture. Mix only until a smooth, fairly fluid batter forms, then fold in the chocolate sprinkles with a spatula if using.
- 5
Fill the liners two-thirds to three-quarters full and bake for 18–22 minutes, until golden. If the tops darken too quickly near the end, cover them loosely with foil.
20 min
Ago's Notes
- Room-temperature eggs whip up especially well. Regular granulated sugar can replace the powdered sugar if necessary.
- Combining flour with cornstarch makes the muffins especially light. Alternatively, use 200 g all-purpose flour in total.
- Egg liqueur varies in thickness by brand. If yours is very runny, begin with about 130 g; the batter should be soft but not watery.
- Chocolate sprinkles are optional. Dark decorating sprinkles or baking-stable chocolate chips hold their shape better than chocolate shavings; a small amount of mandarin orange or cherries is another option.
- Stand the paper or silicone liners in a muffin pan because the batter is quite soft.
- Stored airtight, the muffins stay moist for 2–3 days. They also freeze well.
- These muffins contain egg liqueur and should only be served where alcohol is appropriate. Check the egg liqueur and chocolate labels for milk and soy.
Mix only briefly and remove the muffins once they are just baked through and golden.
How much of a capolavoro is this?
Share your opinion. Ago will say it the Italian way.
Pick a hand and tell Ago what you think.
Related Recipes
Milk Cream and Chocolate Swirl Cake
A giant spiral brioche made with kefir dough, smooth milk cream and chocolate chips, baked until soft and golden.
Limoncello Layer Cake
A three-layer Italian sponge cake filled with silky limoncello mascarpone cream and brushed with a fragrant lemon-limoncello syrup.
Carrot Cake Cheesecake
A delicious combination of carrot cake base, cheesecake cream, and crumble topping.