Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- ½ cup honey
- ½ cup sliced almonds
- ½ cup chopped hazelnuts
- ½ cup raisins
Special Equipment Needed:
- 12-cup muffin tin
- Muffin liners
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line a 12-cup muffin tin with muffin liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar together using an electric mixer until light and fluffy.
4. Beat in the eggs one at a time, then add the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk.
6. Fold in the honey, almonds, hazelnuts, and raisins.
7. Spoon the batter into the muffin liners, filling each one about ¾ full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 18-20 minutes
Temperature: 350°F
Serving Size: Makes 12 muffins
Nutritional Information:
Calories: 270
Fat: 12g
Carbohydrates: 36g
Protein: 5g
Substitutions for Ingredients
- Unsalted butter: You can use salted butter, but reduce the amount of salt in the recipe to ¼ teaspoon.
- Buttermilk: You can substitute regular milk, but the muffins will not be as moist.
- Honey: You can substitute agave nectar or maple syrup.
- Almonds: You can substitute any type of nut, such as walnuts or pecans.
- Hazelnuts: You can substitute any type of nut, such as walnuts or pecans.
- Raisins: You can substitute dried cranberries or chopped dates.
Variations:
- For a sweeter muffin, add ½ cup of chocolate chips or white chocolate chips.
- For a spicier muffin, add ½ teaspoon of ground cinnamon or nutmeg.
- For a more savory muffin, add ½ cup of grated cheese or chopped cooked bacon.
Tips and Tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Don’t overmix the batter; it should be just combined.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.
Storage Instructions:
Store the muffins in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the muffins in the oven or microwave for a few seconds until warm.
Presentation Ideas:
Serve the muffins on a platter with a dollop of whipped cream or a drizzle of honey.
Garnishes:
Garnish the muffins with a sprinkle of chopped nuts or a dusting of confectioners’ sugar.
Pairings:
Pair the muffins with a cup of coffee or a glass of cold milk.
Suggested Side Dishes:
Serve the muffins with a side of fresh fruit or a bowl of yogurt.
Troubleshooting Advice:
- If the muffins are too dry, add a few tablespoons of buttermilk to the batter.
- If the muffins are too wet, add a few tablespoons of flour to the batter.
Food Safety Advice:
Make sure all of the ingredients are at room temperature before mixing them together.
Food History:
Bienenstich is a traditional German cake that is made with a honey and almond topping. The muffin version of this cake is a popular treat in Germany and other parts of Europe.
Flavor Profiles:
The muffins have a sweet and nutty flavor with hints of honey and vanilla.
Serving Suggestions:
Serve the muffins as a snack or dessert with a dollop of whipped cream or a drizzle of honey.
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Region: German