Classic German Breakfast Muffins
These Classic German Breakfast Muffins are soft, lightly spiced muffins made with butter, eggs, cinnamon, almonds, orange zest, rum, and optional raisins.
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Servings: 12 muffins
Ingredients
- 1/2 cup unsalted butter softened
- 1/4 cup vegetable oil
- 2 large eggs room temperature
- 1 tbsp rum
- 1 tsp vanilla extract
- 1/2 cup milk room temperature
- 1/2 tsp cinnamon
- 2 tsp baking powder
- 1 1/2 cups all-purpose flour
- 3/4 cup whole wheat flour
- 1/4 cup ground almonds
- 1 tsp orange zest
- 1/4 cup raisins optional
Instructions
- Preheat the oven to 375°F.
- Grease a 12-cup muffin pan thoroughly or line the cups with paper liners.
- In a medium bowl, combine the all-purpose flour, whole wheat flour, cinnamon, and baking powder.
- Whisk the dry ingredients until evenly combined.
- In a large mixing bowl, combine the softened unsalted butter and sugar.
- Using a handheld mixer or whisk, beat the butter and sugar for 2 to 3 minutes, or until the mixture is light and fluffy.
- Add the room-temperature eggs, rum, vanilla extract, and milk to the butter mixture.
- Beat for approximately 1 minute, or until the wet ingredients are fully incorporated.
- Add the dry ingredients to the wet ingredients.
- Mix gently until just combined. Do not overmix the batter.
- Using a rubber spatula, fold in the ground almonds, orange zest, and raisins, if using.
- Spoon the batter evenly into the prepared muffin cups.
- Fill each muffin cup approximately 3/4 full.
- Bake in the preheated oven for 15 to 17 minutes, or until the muffins are lightly browned on top.
- Insert a toothpick into the center of a muffin to test for doneness.
- Remove the muffins from the oven when the toothpick comes out clean.
- Allow the muffins to cool in the pan for a few minutes.
- Transfer the muffins to a wire rack to cool further.
- Serve warm or at room temperature.
Notes
To make these Classic German Breakfast Muffins gluten free, replace the all-purpose flour and whole wheat flour with a gluten-free all-purpose flour blend suitable for baking.
Use certified gluten-free baking powder, as some brands may contain gluten-containing additives or be processed in shared facilities.
Confirm that the ground almonds, cinnamon, vanilla extract, rum, raisins, and orange zest are gluten free.
If the gluten-free batter appears too thick, add a small splash of milk to help maintain a soft muffin texture.
Grease or line the muffin pan carefully, and use clean utensils, bowls, and measuring tools to prevent gluten cross-contact.
If preparing these muffins for someone with celiac disease, use only certified gluten-free ingredients.