Sweet raspberries, fresh roasted hazelnuts, topped with lemon glaze; enjoy the last days of indian summer with these absolutely delicious muffins with a glass of Champagne or dessert wine.
Preparation for 12 muffins
Preheat the oven to 180° C and lightly grease and flour the muffin pan.
For the dough:
- 150 g whole hazelnuts
- 125 g butter
- 2 tablespoon double cream
- 150 g muscovado sugar
- 2 eggs
- 100 g flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 70 g raspberries & for decoration
Spread the hazelnuts on a baking tray and bake for 10 to 15 minutes.
Remove the pan from the oven, let the nuts cool completely and finely grind the hazelnuts.
In a pan melt the butter and whisk in the double cream.
Beat the eggs and the sugar in a bowl until light and fluffy then add the vanilla extract and the butter – double cream mixture.
In another bowl mix the flour, the baking powder and the roasted hazelnuts and gently beat with the egg-sugar-butter mixture until combined.
Pour one tablespoon of the batter evenly among the prepared muffin pan and place 2 or 3 raspberries on the top. Then pour the rest of the batter in each of the cups about three-fourths full.
Bake the muffins until golden brown and a toothpick, inserted in the center of a muffin, comes out clean, for about 15 – 20 minutes.
Transfer the muffins to a wire rack and let cool completely.
For the glaze:
- 60 g confectioners sugar
- 2 tablespoon soft cheese
- 1 tablespoon lemon juice
Combine the confectioner sugar, the soft cheese and the lemon juice and whisk until smooth.
Pour 2 teaspoon of the glaze onto the muffins and place a raspberry on top and sprinkle with confectioners sugar.