Description
Saftige Donauwellen Muffins mit lockerem Vanille-Schoko-Teig, durchzogen von fruchtigen Schattenmorellen, getoppt mit samtiger Buttercreme und knackiger Schokoglasur – ein unwiderstehliches Geschmackserlebnis.
Ingredients
Scale
- 250 g Butter
- 100 g Zucker
- 500 ml Milch
- ½ Glas Schattenmorellen (sour cherries, jarred or canned)
- 1 Ei
- 120 g Zucker
- 1 Päckchen Vanillezucker
- 80 ml Öl
- 250 ml Milch
- 250 g Weizenmehl (wheat flour)
- 2 TL Backpulver (baking powder)
- 4 EL Kakaopulver (unsweetened cocoa powder)
- 2 EL Milch
- 1 Päckchen Vanillepuddingpulver (vanilla pudding powder, for cooking)
- ½ Päckchen dunkle Kuvertüre (dark couverture chocolate)
Instructions
- Preheat your oven to 180°C (356°F) with the upper and lower heat setting. Prepare a muffin tin by lining it with paper muffin cups or greasing the wells lightly with butter or oil.
- In a large mixing bowl, combine 1 egg, 120 grams of sugar, 1 packet of vanilla sugar, 80 milliliters of oil, 250 grams of wheat flour, 2 teaspoons of baking powder, and 250 milliliters of milk. Mix all ingredients thoroughly using a hand mixer or whisk until a smooth, lump-free batter forms.
- Divide the batter equally into two portions. Distribute half of the batter into the prepared muffin cups, filling each about one-third full.
- To the remaining half of the batter, add 2 tablespoons of milk and 4 tablespoons of unsweetened cocoa powder. Stir well until the cocoa is completely incorporated and the batter is evenly chocolatey.
- Spoon the chocolate batter evenly over the light batter in the muffin cups, so that each muffin cup now has a layer of plain batter and a layer of chocolate batter.
- Drain half a jar of sour cherries (Schattenmorellen), removing excess liquid, and gently place a few cherries on top of the batter in each muffin cup, pressing them lightly into the batter.
- Place the muffin tin in the preheated oven and bake for about 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack.
- While the muffins are baking, prepare the vanilla pudding filling. Pour 500 milliliters of milk into a saucepan and heat it over medium heat until it just begins to boil. In a separate small bowl, mix the packet of vanilla pudding powder with 2 tablespoons of milk to form a smooth slurry.
- To the simmering milk, add 100 grams of sugar and 250 grams of butter. Stir until the butter is fully melted and incorporated.
- Pour the pudding powder-milk mixture into the hot milk while constantly stirring. Continue to stir the mixture until it thickens into a creamy pudding. Remove from the heat and allow the pudding to cool to room temperature, stirring occasionally to prevent a skin from forming.
- Once the muffins have cooled, use the back of a spoon or your finger to gently press a small indentation or well into the center of each muffin, being careful not to press all the way through.
- Fill each indentation with a generous spoonful of the cooled vanilla pudding, smoothing the top so it sits neatly in the muffin.
- Break up the dark couverture chocolate and place it in a heatproof bowl. Melt the chocolate over a pot of gently simmering water (double boiler method) or in short bursts in the microwave, stirring frequently, until completely smooth and glossy.
- Spoon or drizzle the melted chocolate over the tops of the muffins, covering the vanilla pudding and allowing some chocolate to drip down the sides for a decorative effect.
- Place the finished muffins in the refrigerator for at least 30 minutes, or until the chocolate topping has set and the pudding is chilled. Serve the Donauwellen Muffins chilled or at room temperature and enjoy!
Notes
For best results, use high-quality dark couverture chocolate for the topping to achieve a glossy, firm finish. If you prefer a richer vanilla flavor, consider adding a few drops of vanilla extract to the pudding. Be sure to allow both the muffins and the pudding to cool before assembling to prevent the filling from melting or becoming runny. These muffins taste even better the next day after the flavors have melded together. Store leftovers in an airtight container in the refrigerator.
- Prep Time: 10
- Cook Time: 20
- Category: Muffins Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
