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Chestnut muffins

Chestnut muffins

THE chestnut muffins they are simple and yet greedy in their simplicity. A dough made with chestnut flour, so completely gluten free, also suitable for celiac friends. I enriched them with pine nuts, a timeless combination that we find for example in the famous castagnaccio, but the greediest could also add drops of chocolate, another classic and always welcome combination that I had already proposed here a few days ago;)


How to make chestnut muffins

Combine all the dry ingredients in a bowl: chestnut flour, sugar, yeast, cocoa and pine nuts (remember to keep some pine nuts aside for decoration).
Mix, then add the oil first and then the milk, stirring until a homogeneous mixture is obtained.

Fill the greased and floured molds up to 3/4 of the way up, decorated with pine nuts and bake at 180 ° C, in a preheated static oven, for about 15 minutes.

Let the chestnut muffins cool before serving.

Chestnut muffins

Chestnut muffins are ideal for warming up autumn afternoons or to brighten up your breakfast with something original and tasty.

Greedy and fluffy, these muffins are also very simple and quick to prepare. To make the dough we used three different types of flour: that of chestnuts, that wholemeal and potato starch.

But our sweets will have a particular taste also thanks to the hazelnut milk and the addition of mascarpone.

Chestnut muffins are prepared in less than an hour and you don't need to be a great chef to get a great result. Especially if you really love the flavor of chestnuts, don't miss this tasty recipe!

Before starting to prepare the recipe, it is important to take a small trick to get the best result:

  • make sure you take the Mascarpone Santa Lucia out of the fridge about 30 minutes before preparation

Distribute the paper cups in the notches of the muffin pan. With the electric mixer, blend the butter with the sugar, the vanilla sugar and the chestnut puree. Incorporate the eggs one after the other. Mix the flour with the baking powder and salt and mix everything into the dough, together with the sour cream.

Preheat the oven to 180 ° C. For the topping, cut the chestnuts into slices. Put them in a saucepan with the butter, honey and milk and heat until the butter and honey melt. Pour the muffin mixture into the mold and spread the mixture of chestnuts and honey over it. Bake the muffins in the oven for approx. 25 minutes. Remove from the oven and let cool. Sprinkle with powdered sugar.

Chestnut donut

The chestnut donut is a perfect dessert for breakfast, deliciously flavored with cocoa and enriched with many pieces of chestnuts, which give this dessert an unmistakable and very autumnal flavor and aroma. If you want, you can also use chestnuts cooked in the sewer or roasted on the fire, the important thing is that they are not too dry or hard. If you can't find fresh chestnuts at the supermarket, you can always buy precooked chestnuts, which are now often found in the refrigerated counter of many supermarkets throughout the year.

To prepare the chestnut donut, start by placing 4 medium eggs and 200 g of granulated sugar in a large bowl, then beat everything with an electric mixer until you have a very puffy, light and fluffy mixture.

At this point, add 100 ml of milk, 150 g of corn oil and beat again with the electric whisk in order to mix the ingredients well.

In another bowl, mix well 320 g of 00 flour together with 40 g of unsweetened cocoa powder, a pinch of salt and 10 g of baking powder, then add this dry mix to the liquid mixture, using a hand whisk, stirring very well until you have obtained a uniform batter and without lumps of flour.

Finally, add 200 g of boiled and chopped chestnuts to the mixture (more or less finely, depending on how much you want the pieces to feel) and mix well to distribute them in the mixture.

Pour the batter into a donut mold with a diameter of about 24 centimeters, previously greased and floured, then cook your chestnut donut in the preheated oven in static mode at 180 ° C for about 40-45 minutes or in any case up to when it is well cooked and swollen.

To prepare this delicious chestnut donut, I usually use a mold like this which is a 24 cm donut mold with rather high and fluted edges.

To check the cooking, do the toothpick test, inserting a wooden stick in the center of the cake, if it comes out dry and without creamy dough attached, it means that the chestnut donut is ready and can be taken out of the oven, otherwise put it back in the oven and continue the cooking for 5 minutes, then repeat the test.

Once cooked, take your chestnut donut out of the oven and let it cool completely before turning it out of the mold and serving it, sprinkling it with a little powdered sugar.

Chestnut muffins

Chestnut muffins are delicious and fragrant sweets, perfect to be enjoyed in autumn and winter. A soft dough made embellished with chestnut flour and cocoa, inside which many small pieces of maron glacè are hidden. Really a pleasure!

To prepare the chestnut muffins, start by sieving all the dry ingredients in a bowl, then: 130 g of 00 flour, 50 g of chestnut flour, 20 g of unsweetened cocoa powder, 100 g of granulated sugar, 8 g of yeast vanilla for desserts and a pinch of salt. Keep this dry mix aside and deal with the moist ingredients.

In another bowl, whisk the wet ingredients with a hand whisk, then: 3 eggs, 120 g of warmed melted butter and 2 tablespoons of milk.

At this point, combine the two compounds and using the whisk mix everything just for the time it will take to obtain a homogeneous mixture. Finally, add 80 g of chopped maron glacè and mix well with a spatula to distribute them evenly in the mixture.

Since the maron glacè are very sticky, to avoid finding large lumps you can adopt a little trick: after having chopped them, flour them and crumble them with your hands, so they won't stick anymore!

Pour the mixture into 8-10 muffin molds previously lined with classic paper cups, filling them about two thirds, then sprinkle the surface with a little brown sugar.

Usually to prepare muffins I use this which is a 12 muffin mold.

Bake your chestnut muffins in the preheated oven in static mode at 180 ° C for about 25-30 minutes or in any case until they are well cooked, puffy and cracked on the surface. To check if they are cooked, you can do the toothpick test: if you stick a stick inside the muffins it comes out clean, it means that they are cooked, otherwise put them back in the oven for 5 minutes and repeat the test.

Once cooked, bake your chestnut muffins and let them cool completely before serving, if you want to sprinkle them with some icing sugar.

Chestnut muffins - Recipes

Don't worry, I forgive you for your absence. beautiful muffins super compliments.

but you don't do that. you took me from behind and i mufffinnn mon amourrrrrrrrrrrrrrrrr. I copied. I just have a delicious chestnut flour to use !! fat fat !!

ps: but I Debora. in the sense: pass the game to me or is it another Deborah !?

Yes Debora, just you. Obviously the game is not an obligation, if you have time, desire and pleasure you can do it -)
A big big kiss

beautiful minù! I copy them for my friend elisa, a devourer of chestnuts !! a big big kiss!

Hiiiii the sweet oven. who knows how much you have & quotbashed & quot too eh. ^ _ ^
Autumn muffins. offi sooner or later the & quotcastagnola & quot flour will buy it!

p.s & quotI & # 39se a muggin & quot Sooooo beautiful when I come to see you it's all a dance ^ ____ ^

Minù I have already done it but I gladly accept and thank you from my heart. :-)) a nice way to get to know the people who follow us the most right? big kiss

thanks for participating in the relay! and congratulations on these muffins! Magali and I wonder why all the cooks who cook so well live so far away? Helga and Magali

But how special are your muffins. As far as I'm concerned, the chestnuts are really brand new. a kiss

Darling how much I understand you, I don't even find the time, although I'm so sorry! Thank you very much for your invitation which I gladly accept together with that of kristina who invited me to the relay! In the meantime, congratulations on your muffins and good luck for the course! Kisses!

Hello Minù! Don't worry about the short time you have available. I understand you very well. I too come from a period of inaction. Good luck in your job search. meanwhile, enjoy the course that I understand makes you very happy! This is important. :)
These muffins are delicious. and thank you very much for passing us the relay!

Chestnut muffins - Recipes

135 gr sifted chestnut flour
135 00 flour sifted
13 gr baking powder
130 gr sugar
130 gr melted and cold butter
2 yogurts (I used honey and royal jelly)
2 eggs
150 gr milk
12 sheets of Perugian chocolate with 70% cocoa equal to 96 gr. chopped into small pieces

Turn on the oven at 175 degrees

Beat eggs and sugar, add the butter, yogurt then the flour, yeast and drops, all alternating with the milk.
I got 15 muffins.
Bake for about 20/25 minutes, the toothpick test is worth it.

Soft and chocolaty at the right point.

Thanks to Monica from the blog perfume of sweets for trying them, here you can find her post!

Chestnut muffins

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  • 1 egg at room temperature (egg whites and yolks separated)
  • 1 pinch of salt
  • 200 g unsweetened chestnut paste
  • 150 g of sugar
  • 150 g of butter at room temperature in pieces
  • 1 tablespoon of Rum
  • 150 g of white flour type 00
  • 1 sachet of baking powder for cakes

A bakery without blueberry muffins (blueberry muffins in the window cannot be defined as such & # 8230 and not even a self-respecting recipe book. Let's start with these! The basis is precisely that of classic muffins, with butter and milk, sugar and flour: find the recipe here, and just replace the chocolate with blueberries, adding them to the dough without flour or season them first.

Chestnut and chocolate muffins | Soft and delicious sweets

Chestnut and chocolate muffins recipe print

Let's see together the ingredients and the steps to prepare these delicious sweets.

Preparation time: 15 '
Cooking time: 20 ′

INGREDIENTS dose for 8 people

  • 160 gr of Chestnut Flour
  • 2 eggs
  • 130 gr of Sugar
  • 40 g of seed oil
  • 100 gr of water
  • 1 sachet of baking powder
  • 3 tablespoons of dark chocolate chips
  • Icing sugar to decorate to taste
  • Marron glacè to decorate to taste

Chestnut and chocolate muffins recipe print

In the same bowl add the granulated sugar and after having mixed well, put it aside for a moment.

Chestnut and chocolate muffins recipe print

Alternatively, you can use small pieces of chocolate. Once this has been done, the powders are also added, however, mixing with a spatula from the bottom upwards in order not to disassemble the compound.

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Chestnut and chocolate muffins recipe print

Video: #Շոկոլադե քափքեյքեր Schokoladen MuffinMadlensYouTubeChanel (October 2021).