Autumn Cupcakes
6 servings
60 minutes
Autumn muffins are a cozy treat inspired by the warmth and rich aromas of fall. Thai cuisine is known for its unusual flavor combinations, and these muffins are a great example of the harmony between sweetness and citrus freshness. The batter is based on wheat flour, honey, and brown sugar, giving the baked goods a deep caramel hue. Lemon and mandarin zest fill the aroma with bright notes, while hazelnuts add texture and a delicate nutty flavor. Fluffy, airy, and slightly crispy on top, they are perfect for morning coffee or evening tea.
1
Blend eggs, sugar, and honey at low speed. Melt the butter. Make zest and grate the nuts on a small grater. Add butter, zest, and nuts. Blend.
- Chicken egg: 2 pieces
- Brown sugar: 20 g
- Honey: 1 g
- Butter: 100 g
- Lemon zest: 15 g
- Mandarin zest: 15 g
- Hazelnut: 10 pieces
2
Mix flour and baking powder, gradually add to the dough while blending. You can increase the blending speed. At the end, stir the dough a few times with a spoon and let it sit for 5-10 minutes. Pour the dough into silicone molds, filling them about 2/3 full. Preheat the oven to 200 degrees. Place the muffins to bake.
- Wheat flour: 120 g
- Baking powder (raising agent): 4 g
- Caster sugar: 120 g
3
After the cupcakes rise and just start to brown (about 5 minutes), reduce the temperature to 180 degrees. Remove when the cupcakes have a golden-brown appearance (around 5-10 minutes later). Let cool and then remove from the molds.
