Egg Liqueur Muffins
These simple egg liqueur muffins with chocolate sprinkles and oil will be wonderfully moist and fluffy.
These muffins combine the finesse of egg liqueur with the texture of chocolate sprinkles, creating a perfect balance of moisture and crumb - a combination that respects both the origin of the ingredients and the practice of baking. The choice of rapeseed oil and the fine cut of the flour mixture ensure a lightness that can be achieved even in the smallest home kitchen without sacrificing complexity.
Instructions
- 1
Preheat the oven to 175 degrees Celsius (top and bottom heat). Beat the eggs with the powdered sugar for 2-3 minutes until creamy. Stir in the oil.
- 2
Mix the flour, cornstarch and baking powder. Add the egg liqueur and stir briefly. Only stir until a smooth, rather liquid batter is formed. If desired, gently fold in the chocolate sprinkles with a spatula.
- 3
Fill the batter with a tablespoon into about 12-15 muffin liners made of paper or silicone (about 2/3 to 3/4 full). Place these on a muffin tin. Bake the muffins for about 18-22 minutes, until golden yellow. If they become too dark towards the end, simply cover them loosely with aluminum foil.
Ago's Notes
- Adjust the salt to taste, depending on the salt content of the preserves.
Let the muffins come to the table in all their glory - they will warm the hearts of your guests. A harmonious interplay of sweetness and depth, as taught by Italian cuisine.
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