Description
Saftige Muffins mit zarter Kakaonote, sauren Kirschen und feinem Vanilleduft. Locker und luftig, mit cremigem Teig, fruchtigen Kirschstücken und einem verführerisch marmorierten Aussehen – unwiderstehlich lecker.
Ingredients
Scale
- 3 EL Kakaopulver
- 1 Glas Schattenmorellen
- 1 Pck. Vanillezucker
- 2 TL Backpulver
- 2 EL Milch
- 250 ml Milch
- 80 ml Öl
- 120 g Zucker
- 250 g Mehl
- 1 Ei(er)
- 1 Prise(n) Salz
Instructions
- Begin by preheating your oven to 175°C (347°F) and lining a muffin tin with paper muffin liners or greasing it lightly to prevent sticking.
- In a large mixing bowl, crack in the egg and add the sugar, vanilla sugar, oil, and 250 ml of milk. Use a hand mixer or whisk to blend these ingredients together until the mixture is smooth and well combined.
- In a separate bowl, combine the flour, baking powder, and a pinch of salt. Stir to mix the dry ingredients evenly.
- Gradually add the dry ingredients to the egg mixture, stirring gently until just combined and a smooth batter forms. Be careful not to overmix, as this can make the muffins dense.
- Divide the prepared batter evenly into two portions, placing one half in a separate bowl.
- To one half of the batter, add the cocoa powder and 2 tablespoons of milk. Stir thoroughly until the cocoa is fully incorporated and the batter is evenly chocolatey.
- Open the jar of sour cherries (Schattenmorellen) and drain them well, reserving a few tablespoons of juice if desired for extra flavor or moistness.
- Spoon a layer of the plain (light) batter into each muffin cup, filling each about one-third full.
- Place several drained sour cherries on top of the light batter in each muffin cup, distributing them evenly.
- Cover the cherries with a layer of the chocolate batter, filling each muffin cup to about two-thirds full. Try to cover the cherries completely with the chocolate batter.
- Gently tap the muffin tin on the counter to remove any air bubbles and help the batter settle evenly.
- Place the muffin tin in the preheated oven and bake for approximately 20 minutes at 175°C, or until the muffins are well risen, a toothpick inserted into the center comes out clean, and the tops spring back when lightly pressed.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- Optionally, once cooled, you can drizzle the muffins with a chocolate glaze or dust with powdered sugar before serving for an extra special touch.
Notes
For best results, use high-quality cocoa powder and well-drained sour cherries to prevent the batter from becoming too wet. You can also add a simple chocolate glaze on top after baking for a more authentic Donauwellen experience. These muffins are perfect for parties, coffee breaks, or as a sweet treat any time of day. Store in an airtight container to keep them moist and fresh.
- Prep Time: 10
- Cook Time: 20
- Category: Muffins Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 300-400
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 12-20g
- Saturated Fat: 4-8g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
