Petits gâeaux chataîgne fourré crème marron

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
  1. In a bowl, whisk together eggs and cup brown sugar.
  2. Add the plain goat yogurt and cup vegetable oil.
  3. Incorporate cup chestnut flour and 1 teaspoon baking powder, then mix until you have a smooth batter.
Step 2 : Muffin preparation
  1. Lightly grease silicone muffin molds with a culinary brush.
  2. Pour 1 heaping tablespoon of batter into each mold.
  3. Place 1 teaspoon of chestnut cream in the center.
  4. Cover with 1 tablespoon of batter.
  5. Repeat this process with the remaining molds until all the batter is used.
Step 3 : Baking
  1. Place the muffin molds on the middle rack of the oven.
  2. 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 !

petit gateau chataigne marron coupés en deux avec crème de marron à l'intérieur


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

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