Raspberry Muffins with Hazelnut Chocolate and Advocaat (German Eggnog)
If you like it luscious, you got to try my fluffy, vanilla-scented advocaat (German eggnog) muffins. Stuffed with chunks of hazelnut chocolate and sweet fresh raspberries, they make for the perfect breakfast treat for Easter or Valentine's Day!
Ingredients
- 150 g butter, softened
- 50 g sugar
- 2 eggs at room temperature
- 1 tsp vanilla essence
- 1 pinch salt
- 175 g flour
- 2 tsp baking powder
- 70 ml advocaat liqueur use eggnog or cream as a substitute
- 150 g hazelnut chocolate, chopped best: Rittersport Nougat or pure nougat
- 70 g frozen raspberries
Instructions
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Preheat the oven to 430 F and prepare line your muffin pan. Whisk butter, sugar, eggs, vanilla, and salt until smooth.
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Mix flour with baking powder. With the whisk running, add the dry mix and the advocaat, alternating between the two and ending with flour. Do not overmix.
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Break up frozen berries into little pieces and fold into the batter, together with the chopped chocolate.
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Fill your muffin pan all the way to the top and put the molds in the oven. Reduce the temperature to 400 F and bake for 15 minutes. Test with a skewer for doneness. Let cool for a minute, then remove from mold and let cool on a rack. Enjoy!
Recipe Notes
You can use normal chocolate chips or butterscotch chips instead of hazelnut chocolate