For a second breakfast, lunch, or a sweet snack! Try this recipe for delicious muffins with a nut crumble topping!
Ingredients
Crumble
- Brown sugar – 125 g
- Butter – 50 g
- Wheat flour – 300 g
- Hazelnuts – 50 g
Batter
- Peaches – 350 g
- Brown sugar – 80 g
- Vanilla sugar – 1 packet
- Cocoa powder – 40 g
- Wheat flour – 50 g
- Wheat flour – 30 g
- Soy milk – 300 ml
- Sunflower oil – 75 ml
- Baking powder – 1 teaspoon
- Salt – 1 pinch
Preparation
Step 1: Preparing the Crumble Grind the hazelnuts and mix with sugar, flour, and butter to form a crumble. Chill the crumble in the refrigerator.
Step 2: Mixing the Batter Blanch the peaches, peel, pit, and dice them. Mix flour, cocoa powder, baking powder, salt, and sugar. Add the diced peaches. Whisk together oil, soy milk, vanilla sugar, and soy flour, and then add by spoonfuls to the flour mixture with other ingredients, mixing just until combined. Spoon the batter into 12 muffin molds. Sprinkle with crumble, pressing it lightly.
Step 3: Baking the Muffins Bake the muffins in a preheated oven at 200°C for about 45 minutes, covering loosely with aluminum foil for the last 10-15 minutes to prevent the tops from browning too much. Cool and serve fresh.
