These German Muffins are a delightful fusion of cozy spices, warm citrus notes, and subtle nutty flavors. The blend of all-purpose and whole wheat flour gives them a slightly hearty texture, while the butter and vegetable oil keep them moist and tender. Ground almonds add a nutty richness, and a touch of orange zest brings a bright, refreshing flavor. A hint of rum and cinnamon provides depth, making these muffins feel special and comforting. With or without the optional raisins, these muffins are perfect for breakfast, brunch, or an afternoon treat with coffee or tea.
Ingredients
- ½ cup unsalted butter, softened
- ¼ cup vegetable oil
- 2 large eggs, at room temperature
- 1 tbsp rum
- 1 tsp vanilla extract
- ½ cup milk, at room temperature
- ½ tsp cinnamon
- 2 tsp baking powder
- 1 ½ cups all-purpose flour
- ¾ cup whole wheat flour
- ¼ cup ground almonds
- 1 tsp orange zest
- ¼ cup raisins (optional)
Instructions
- Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin.
- In a medium bowl, whisk together the all-purpose flour, whole wheat flour, cinnamon, and baking powder.
- In a large mixing bowl, beat the softened butter and sugar with a handheld mixer until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, then mix in the rum, vanilla extract, and milk until well blended.
- Gradually add the dry ingredients to the wet mixture, stirring just until everything is combined. Be careful not to overmix.
- Gently fold in the ground almonds, orange zest, and raisins (if using).
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 15-17 minutes or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Enjoy!
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