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Dominosteine Muffins

Prep
10 min
Bake
25 min
Total
35 min
Makes
30 mini muffins

Ingredients

  • 2 cups250 gall-purpose flourWheat flour; without a type number German recipes mean Type 405. In the US use all-purpose flour; in the UK, plain flour.
  • 2 tspbaking powderlevel. German baking powder is sold in 15 g packets, each meant for about 500 g (4 cups) of flour. In the US and the UK use baking powder, 1 tbsp plus ¾ tsp per 15 g packet.
  • 3 tspgingerbread spicelevel. A German spice blend of cinnamon, cloves, allspice, nutmeg, cardamom, coriander, anise and ginger. In the US use pumpkin pie spice with a pinch each of ground cloves, cardamom and anise; in the UK, mixed spice with a pinch each of ground cardamom, coriander and anise.
  • 2 tbspunsweetened cocoa powderlevel. Pure unsweetened cocoa powder for baking. In the US use unsweetened cocoa powder (not hot cocoa mix); in the UK, cocoa powder (not drinking chocolate).
  • 1 cup200 glight brown sugarpacked. In German recipes this is usually light brown cane sugar, a little drier than American brown sugar. In the US use light brown sugar; in the UK, light brown soft sugar.
  • 1 tspvanilla extract
  • ¾ cup plus 1 tbsp200 mlmilk
  • 2 tbspvegetable oil
  • 1large egg
  • 3 ½ tbsp70 gplum jamsmooth, not chunky
  • 7 oz200 galmond pasteRaw marzipan with a high almond and low sugar content, used for baking. In the US use almond paste (not marzipan, which is sweeter); in the UK, almond paste, or the marzipan with the highest almond content you can find.
  • 1 tbsp plus 1 tsp20 mlplum brandyA clear, dry plum brandy (eau de vie). In the US and the UK use slivovitz or another clear plum brandy; kirsch also works.
  • 1 tbspwater
  • 7 oz200 gdark couverture chocolateDark chocolate with extra cocoa butter for coating and glazing. In the US use bittersweet or semisweet baking chocolate bars (not chocolate chips); in the UK, dark couverture chocolate or a good dark cooking chocolate bar.
  • sprinklesfor decorating

Method

  1. Prepare the mini muffin cups and preheat the oven to 325°F (160°C).
  2. Mix the flour, baking powder, gingerbread spice and cocoa powder.
  3. Add the light brown sugar and vanilla extract.
  4. Finally add the milk, oil and egg and beat everything with a hand mixer for 2 minutes into a smooth batter.
  5. Spoon the batter into the prepared muffin cups.
  6. Into the oven they go: bake for about 10 to 15 minutes, until a toothpick comes out clean.
  7. Take the muffins out of the oven and use the handle of a wooden spoon to poke a hole in the center of each one.
  8. Remove the muffins from the pan and let them cool.
  9. Spoon the plum jam into a freezer bag and snip off one corner.
  10. Pipe the plum jam into the holes in the muffins.
  11. Stir the almond paste, plum brandy and water until smooth and even.
  12. Spread the almond paste mixture over the muffins.
  13. Chop the dark couverture chocolate and melt it over a water bath (add a little coconut oil for extra shine).
  14. Dip the muffins into the couverture chocolate, let the excess drip off and decorate with sprinkles.

From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/dominosteine-muffins/