Today I bring you some almond, limoncello, and white chocolate muffins that turned out great, almost by accident. For days I had been wanting to make a sweet treat with limoncello, a lemon liqueur typical of some regions in southern Italy, especially Campania. The exquisiteness of this liqueur depends largely on the lemons used to make it. Precisely on the Amalfi coast, in Campania, they grow some huge lemons, beautiful to look at, and I won’t even mention the flavor and aroma they have, which are the most prized for making this type of liqueur.
Returning to the recipe… Finally, I had fallen in love with some limoncello and coconut muffins I had found on the Giallo Zafferano website, but since I didn’t have coconut and almond pairs very well with lemon, I swapped one for the other. Since I also wanted to find a little surprise inside the muffin, I also added white chocolate to the recipe, broken into rather giant pieces, because I didn’t want to run the risk of them melting into the batter and not finding anything hard to chew. Obviously, you can make them with small chocolate chips if you aren’t as much of a brute as I am.
By the way, you can buy limoncello in any reasonably large supermarket. You don’t need someone to bring it to you from Italy 😉 So, you have no excuses: Time to bake!
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The card
Almond, limoncello, and white chocolate muffins
Autor: La ragazza col mattarello
Número de raciones: 16
Tiempo de preparación:
Tiempo de cocción:
Tiempo total:
Ingredientes
- 350 g pastry flour
- 200 g sugar
- 150 ml milk
- 3 eggs
- 190 g butter
- 75 g almond flour
- 16 g baking powder (one sachet of Royal)
- 50 ml limoncello
- Half a tablespoon of baking soda
- 75 g white chocolate
- Zest of one lemon
- Salt
Instrucciones
- Leave the butter out of the fridge for a while before starting, so it is nice and soft when preparing the recipe.
- Sift the flour, baking soda, and baking powder. Mix them with the almond flour and leave them all together in a bowl. (You can turn the oven on to 180 degrees now, since the muffins cannot be put in if it hasn't been preheated)
- Mix the sugar and butter.
- When they are well mixed, add the eggs and beat all the ingredients well.
- Incorporate the milk and limoncello little by little, while continuing to stir.
- Incorporate the flour mixed with the baking powder, baking soda, and almond flour, the lemon zest, and a pinch of salt.
- When the batter is homogeneous, incorporate the white chocolate cut into small pieces.
- Fill the muffin molds up to two-thirds full.
- Bake the muffins for between 20 and 25 minutes.
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