Photo: Natalie Levin
There are pastries I’ll never get tired of. Brownies, muffins, pound cakes and even truffles are just the kind of sweets, and every time I have to make something quick I choose these, knowing the result will always be satisfying, tasty and delicious.
Muffins are very simple and not the most impressive pastry in the world, but there’s nothing cuter than a muffin next to a coffee cup. It is perfect because it’s individual and no sharing is needed, and there are endless ways making it different each and every time.
These almond muffins combine two of my favorite ingredients in desserts. They are easy to prepare and require only a bowl and a whisk. Within less than 30 minutes of baking you get soft, fragrant and sweet pastries to serve to anyone you like.
Photo: Natalie Levin
Almond Muffins with Berries
For the muffins:
- 2 large eggs
- 125 grams (1/2 cup + 2 tablespoons) sugar
- 200 ml. (1 cup) sour cream (or coconut milk for nondairy version)
- 60 ml. (4 tbsp.) oil
- 1 tsp. vanilla extract
- Pinch of salt
- 175 grams (1 1/4 cups) all-purpose flour
- 75 grams (3/4 cup) almond meal
- 10 grams (2 tsp.) baking powder
- 200 grams frozen berries (not thawed)
For decoration:
- Sliced blanched almonds
- Sugar powder
- Preheat the oven to 180c degrees and arrange paper crowns in a muffin pan.
- In the bowl mix eggs, sugar, sour cream, oil, vanilla and salt into a uniform mixture.
- Add flour, almond meal and baking powder and mix only until the mixture is uniform.
- Add frozen berries and stir until dispersed in the batter.
- Fill the muffin dents with the batter almost to the rim.
- Sprinkle almonds in the top of the muffins.
- Bake the muffins for 15-25 minutes or until they are swollen, golden and set to the touch.
- Cool completely at room temperature, sprinkle with powdered sugar and serve.
- The muffins are at their best on the day of preparation, but you can keep them in a closed container in the refrigerator for up to a week.
- It is recommended to serve the muffins warm or at room temperature and not cold from the refrigerator. It is important to use frozen not-thawed berries.
- You can also use fresh berries in the same amount.
- Instead of almond meal, ground coconut can be used to diversify flavors.
Photo: Natalie Levin