Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup almond frangipane (recipe below)
- 1/4 cup sliced almonds
Special equipment needed:
- Muffin tin
- Muffin liners
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C). Line a muffin tin with muffin liners.
2. In a large mixing bowl, whisk together the all-purpose flour, almond flour, granulated sugar, baking powder, and salt.
3. In another mixing bowl, whisk together the melted butter, eggs, milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Spoon 1 tablespoon of the muffin batter into each muffin liner.
6. Add 1 teaspoon of almond frangipane on top of the muffin batter in each liner.
7. Spoon the remaining muffin batter on top of the almond frangipane, filling each liner about 2/3 full.
8. Sprinkle sliced almonds on top of each muffin.
9. Bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
10. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Total time: 35-40 minutes
Temperature:
375°F (190°C)
Serving size:
Makes 12 muffins
Nutritional information:
Calories: 250
Fat: 15g
Saturated Fat: 7g
Cholesterol: 60mg
Sodium: 200mg
Carbohydrates: 25g
Fiber: 1g
Sugar: 11g
Protein: 5g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or any other nut flour.
- Granulated sugar can be substituted with brown sugar or coconut sugar.
- Unsalted butter can be substituted with salted butter, but reduce the amount of salt in the recipe.
- Milk can be substituted with almond milk or any other milk alternative.
Variations:
- Add 1/2 cup of fresh or frozen blueberries to the muffin batter for a fruity twist.
- Substitute the almond frangipane with raspberry or apricot jam for a different flavor.
- Add 1/2 teaspoon of almond extract to the muffin batter for a stronger almond flavor.
Tips and tricks:
- Do not overmix the muffin batter as it can result in tough muffins.
- Use a cookie scoop to evenly distribute the muffin batter in the liners.
- Store the muffins in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the muffins in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the muffins for 10-15 seconds or until warm.
Presentation ideas:
Serve the muffins on a platter or cake stand for a beautiful presentation.
Garnishes:
Sprinkle powdered sugar on top of the muffins for a simple garnish.
Pairings:
Serve the muffins with a hot cup of coffee or tea.
Suggested side dishes:
Serve the muffins with fresh fruit or a side of yogurt for a balanced breakfast.
Troubleshooting advice:
- If the muffins are too dry, try reducing the baking time or adding more milk to the batter.
- If the muffins are too wet, try reducing the amount of milk in the batter or increasing the baking time.
Food safety advice:
Make sure to properly store the muffins in an airtight container to prevent spoilage.
Food history:
Frangipane is a sweet almond filling that originated in France in the 16th century.
Flavor profiles:
The muffins have a nutty and sweet flavor from the almond flour and frangipane filling.
Serving suggestions:
Serve the muffins for breakfast or as a sweet snack.
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