Almond muffins with white chocolate and a sweet cherry buttercream – a lovely summer muffin that is very easy to make and tastes of sunshine and summer cherries.
Keep them in the fridge and take them out 20 minutes before serving, so that both the muffins and the buttercream can lose their chill.
Almond Muffins with White Chocolate and Cherry Frosting
Recipe for delicious muffins with almonds, white chocolate and cherry frosting.This recipe makes 14-16 muffins
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Ingredients
Muffins
- 200 g plain flour
- 200 g caster sugar
- 125 g butter
- 100 g white chocolate
- 100 g almonds
- 200 ml milk, preferably whole milk
- 2 eggs
- 2 tsp baking powder
- 1 1/2 tsp vanilla sugar
- 1 pinch salt
- 1 lemon, finely grated zest only
Cherry frosting
- 200 g softened butter
- 270 g icing sugar
- 80 g white chocolate, melted
- 180 g fresh cherries
- 1/2-1 lemon, juice to taste
- Red food colouring (optional)
- Fresh cherries and freeze-dried berries, to decorate
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Method
Muffins
- Blitz the almonds to a fine flour in a food processor.
- Warm the milk in a small saucepan and melt the butter and chocolate in it. Let the mixture cool slightly.
- Whisk the eggs and sugar until pale, thick and fluffy, then fold in the ground almonds.
- Mix all the dry ingredients together with the lemon zest and fold half of them into the egg mixture, ideally sifting them in to avoid lumps.
- Fold the cooled butter mixture into the batter, then finish with the remaining dry ingredients. Fold everything thoroughly but gently, so you don’t knock the air out of the batter.
- Line a metal muffin tin (or 2) with paper cases and divide the batter between them. I like to pour the batter into a piping bag, as it is quite runny and I find that the easiest way to control it – but do whatever you prefer.
- Bake the muffins in a preheated oven on the middle shelf for about 20 minutes at 180°C, conventional oven (top and bottom heat). Test with a thin skewer or similar – if no batter clings to it, the muffins are done.
- Lift the muffins out of the metal tin as soon as possible so they don’t go soggy from the steam. Take care not to burn yourself.
- Let them cool before topping them with frosting.
Cherry frosting
- Remove the stalks and stones from the cherries and blitz them finely in a mini chopper or similar.
- Beat the butter and icing sugar until light and fluffy. At first it will look crumbly, as if there isn’t enough butter, but keep beating – it will come together.
- Add the blended cherries and beat them well into the buttercream. At first it will look as though the buttercream is splitting – it isn’t; just keep beating thoroughly until it is smooth and fluffy.
- Finally beat in the melted chocolate and add lemon juice to taste. Adjust the colour with a little food colouring if you like. If the buttercream is too soft, chill it until it firms up a little, or add a little more icing sugar. Bear in mind that the chocolate will also help it firm up.
- Spoon the buttercream into a piping bag fitted with a star nozzle and pipe it onto the muffins. Start at the outer edge of each muffin and work your way round in a spiral until you reach the centre.
- Keep the muffins in the fridge and take them out 20 minutes before serving. Decorate with a cherry or some freeze-dried berries if you like.
Nutrition
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Hejsa
Opskriften ser virkelig lækker ud
Kan man bruge kirsebær fra kirsebær sovs i stedet for friske kirsebær?
Hej Charlotte
Det har jeg ikke prøvet, men det tænker jeg absolut du kan.
Lad dem dryppe godt af, så den ikke bliver for tynd 🙂
Den bliver måske også en smule sødere, men tror virkelig det vil fungere godt 🙂
Warm wishes, Dianna
Det er vist stadig ikke ændret – med smeltet chokolade til kirsebær frosting (:
Hej med dig
Ej for søren da, – det er det nu 😉
Tak fordi du skrev det 🙂
Dbh Dianna
Hej
Skal chokoladen være smeltet? Det skal den vel?
Hej Mette
Ja det skal den nemlig, jeg får lige rettet det i opskriften 🙂
Warm wishes, Dianna