Oh So Scrumptious Christmas Muffin Recipe 25: Oozing Mozartkugel Muffins

 

 

 

 

I learned about Mozartkugeln when I visited the beautiful city of Salzburg in Austria. This is a round chocolate ball filled with all kinds of delicious ingredients like marzipan. Marzipan is my favorite Christmas treat and these Mozartkugeln packed in golden wrapping with Mozart's face on it is tastes just heavenly.

 

Every marzipan lover out there has to taste this creation and I share this recipe with the most serious marzipan fans. I can't think of a better muffin recipe to celebrate the Christmas time.

 

Ingredients For the Almond Batter

 

50g all purpose flour

 

50g almond flour (organic if possible)

 

1/4 tsp of baking powder

 

1/8 tsp of baking soda

 

1/8 tsp of salt

 

40g of sugar

 

1 large fresh farm egg

 

25ml almond oil (organic if possible)

 

2 tsp of amaretto liqueur or you can also use almond extract as an alternative

 

1-2 tbsp of whole milk

 

 

Ingredients For the Pistachio Batter

 

50g of all purpose flour

 

50g of pistachio flour

 

1/4 tsp of baking powder

 

1/8 tsp of baking soda

 

1/8 tsp of salt

 

40g of sugar

 

1 lare farm egg

 

25ml of pistachio oil

 

2 tbsp of whole milk

 

 

Instructions:

 

Preheat your oven.

 

Put your almond flour into mixing bowl number 1. Go ahead and sift in the flour, the baking powder, the soda, the salt and mix everything together until well combined.

 

Put the pistachio flour into mixing bowl number 2. Go ahead and sift in the all purpose flour, the baking powder, the soda and the salt and mix everything until well combined.

 

Put your sugar, your farm egg, your almond oil and the amaretto into mixing bowl number 1 and beat the ingredients until they look creamy.

 

Put the sugar, the farm egg egg, the organic pistachio oil and 1tbsp of whole milk into mixing bowl number 2 and beat the mixture until everything looks creamy

 

While stirring, make sure to add your almond flour mixture to mixing bowl number and add as much whole milk as you need.

 

While stirring make sure to add your pistachio flour mixture to mixing bowl number 2 and add as much whole milk as you need.

 

Fill your muffin molds alternating with pistachio and with almond batter about 3/4 full.

 

Bake the muffins about 22 - 25 minutes at 350° F and until your toothpick comes out clean.

 

Let the muffins cool on a cooling rack.

 

 

Nougat buttercream frosting ingredients

 

250g of hazelnut nougat (in german this is called nougat)

 

100ml of heavy cream

 

125g of organic softened butter

 

Instructions for frosting

 

Chop your hazelnut nougat.

 

Heat up the heavy cream very carefully and until you see the first bubbles.

 

Pour your cream over the nougat.

 

Let sit the mix for a few minutes and wait until the nougat is melted and everything becomes a liquid texture.

 

Stir until everything combines.

 

Let it cool completely.

 

Next, beat your organic butter until it reaches a very creamy level.

 

Mix in your nougat cream that you prepared before and beat this mixture until it looks fluffy.

 

Fill this mixture into a piping bag.

 

Frost all of your muffin tops.

 

 

Final Touch

 

If you happen to have Mozartkugeln or if you can buy them, make sure not to forget about this final step. Remove the golden wrapping from the Mozartkugeln and add one Mozartkugel on top of each Muffin just before you serve them to your guests.