Name: Bienenstich Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12 muffins
Cuisine: German
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup granulated sugar; 2 tsp baking powder; 1/2 tsp salt; 1/2 cup unsalted butter, melted; 1/2 cup milk; 2 large eggs; 1 tsp vanilla extract; 1/4 cup unsalted butter; 1/4 cup granulated sugar; 1/4 cup honey; 1 cup sliced almonds

Instructions

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In a separate bowl, whisk together the melted butter, milk, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix, as this can result in tough muffins.
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
In a small saucepan, melt the butter for the topping over medium heat. Stir in the sugar and honey until the mixture is smooth.
Remove the saucepan from the heat and stir in the sliced almonds until they are well coated in the caramel mixture.
Spoon the almond topping evenly over the muffin batter in the cups.
Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Serve the Bienenstich Muffins warm or at room temperature, and enjoy the delicious combination of fluffy muffin and crunchy almond topping.

Ingredients

Instructions

Nutrition Facts