Chestnut Flour Muffins
Chestnut cream combined with chestnut flour : a truly indulgent duo to kick off the autumn season! These little cakes are incredibly soft, and for an even creamier sensation, they are filled with chestnut cream. 😋
I got this idea while reading the “Chestnut Cake” recipe on the Marmiton website.
Prep Time : 15 min
Cook Time : 15 min
Ingredients for 7 muffins
- 1 ½ cups (180 g) chestnut flour
- ½ cup (120 g) natural sheep’s or goat’s milk yogurt (or regular)
- 2 eggs
- ¼ cup (60 ml) vegetable oil (such as grapeseed)
- 1 teaspoon (6 g) baking powder
- ¼ cup (50 g) brown sugar
- 1/2 cup (110 g) chestnut cream
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
Step 1 : Batter
- In a bowl, whisk together eggs and cup brown sugar.
- Add the plain goat yogurt and cup vegetable oil.
- Incorporate cup chestnut flour and 1 teaspoon baking powder, then mix until you have a smooth batter.
Step 2 : Muffin preparation
- Lightly grease silicone muffin molds with a culinary brush.
- Pour 1 heaping tablespoon of batter into each mold.
- Place 1 teaspoon of chestnut cream in the center.
- Cover with 1 tablespoon of batter.
- Repeat this process with the remaining molds until all the batter is used.
Step 3 : Baking
- Place the muffin molds on the middle rack of the oven.
- Bake at 350°F (180°C) for approximately 15 minutes, using the convection setting.
The muffins are incredibly soft -right out of the oven! Allow them to cool completely before removing them from the molds to prevent any breakage. 😊
Enjoy your muffins with Chestnut Cream filling !
Gisou’s Tips and Tricks
Chestnut flour is naturally gluten-free, making it an appealing alternative for individuals with celiac disease or those following a gluten-free diet.
Muffins with Chestnut Cream filling
