Altdeutxche Brotchen (Old German Muffins)
Submitted by derek'sgirl
Traditional German muffins laced with rum, studded with almonds and raisins, scented with orange zest. Rich, tender crumb with old-world spice and fruit.
YIELD
18 servingsPREP
5 minCOOK
30 minREADY
35 minThese German breakfast muffins pack in ground almonds, orange zest, and rum for a sophisticated flavor that’s miles from your standard blueberry muffin.
Cinnamon warms the batter, raisins add chewy sweetness, and a splash of rum gives them that grown-up kick.
They bake up golden and tender, perfect with coffee or tea for a European-style morning treat.
Pro Tips
- Grind almonds fresh: Pulse whole almonds in a food processor until finely ground for the best texture and flavor; pre-ground almond meal works but tastes less vibrant.
- Orange zest freshness: Grate the orange zest just before mixing so the oils are bright and aromatic, not dried out.
- Half-full tins: Fill muffin cups only halfway; these rise nicely and overfilling makes them dome too much and potentially overflow.
Ingredients
Directions
Cream butter and sugar. Beat in eggs, rum, vanilla, and milk. Mix cinnamon, baking powder, and flour.
Add flour mixture to butter mixture. Gently mix in almonds, orange rind, and raisins.
Pour batter into greased muffin tins, filling half full. Bake at 375℉ (190℃). for 25 to 30 minutes, or until browned.
Makes 18 muffins.
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