Two-Color Nutmeg Muffins
12 servings
60 minutes
Two-tone nutmeg muffins are an exquisite dessert of European cuisine that impresses with a combination of flavors and textures. Their soft, airy dough is infused with the aroma of nutmeg, giving the baked goods a subtle spicy depth. Alternating layers of light and chocolate batter create visual contrast, while cocoa adds richness. The muffins are perfect for both morning tea and a cozy evening with a cup of coffee. The simplicity of preparation makes them an excellent option for home baking. The unique flavor of nutmeg unfolds during baking, filling the kitchen with warm, comforting aromas. These muffins are a harmony of simplicity and sophistication, a delight for those who appreciate the refined blend of spices and sweetness.
1
Whisk eggs, vanilla sugar, and regular sugar until frothy.
- Chicken egg: 5 piece
- Sugar: 150 g
- Vanilla sugar: 10 g
2
Add sour cream and softened butter. Sift the flour and add the baking powder. Whisk the mixture until smooth.
- Sour cream 20% fat: 200 g
- Butter: 100 g
- Wheat flour: 2 glasss
- Baking powder: 10 g
3
Divide the obtained dough into 2 equal parts: add nutmeg and cocoa to one part; add a tablespoon of flour to the other.
- Ground nutmeg: 0.5 teaspoon
- Cocoa powder: 2 tablespoons
- Wheat flour: 2 glasss
4
In the muffin/cupcake molds, add 1 tablespoon of the mixture alternately. There should be a total of 4 layers, i.e., 2 dark and 2 light.
5
Preheat the oven to 180 degrees, bake the muffins at 200 degrees for 20-25 minutes.