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Chestnut orange muffins served
Soft and fragrant muffins combining earthy chestnut with zesty orange.

Chestnut and orange muffins

Author: Flavelo
Recipes Cakes and Desserts
Two great winter favourites meet: earthy, creamy chestnut and fresh, fragrant orange. Due to the density of the chestnut purée, this muffin is moister and denser than an average sponge, while the orange zest ensures the overall effect isn't too heavy. Quick, simple, and stays soft the next day.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 12 servings
🔥 Calories 280 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Muffin tin
  • Paper cases/cupcake liners

Allergen Information

⚠️ Gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Preheat the oven to 180°C. Line the tin with paper cases. Grate the orange zest.

Tip: Only grate the yellow part; the white is bitter!
2 ✓

In a bowl, mix the dry ingredients: flour, sugar, baking powder, salt, vanilla sugar.

Tip: Mixing ensures the baking powder is distributed everywhere, and the batter rises evenly.
3 ✓

In another bowl, beat the eggs slightly, add the milk, melted (but not hot!) butter, fork-mashed chestnut purée, and orange zest. Mix until smooth.

Tip: If the butter is hot, it can scramble the eggs.
4 ✓

Pour the wet mixture into the dry. Fold together with a spatula using quick movements. Do not overmix; it can remain lumpy!

Tip: The golden rule of muffins: overmixing results in tough dough (gluten overworking).
5 ✓

Divide into the cases (fill to approx. 3/4). Bake for 20-25 minutes.

Tip: Check with a skewer: if the toothpick comes out clean, it's done.
6 ✓

Leave to cool in the tin for 5 minutes, then cool completely on a wire rack.

Recipe FAQ

Why did the muffin peak/dome?
You baked at too high a temperature, and the edges set before the middle, which then 'erupted'.

Ingredients

  • 200 g chestnut purée (sweetened or natural)
  • 250 g plain flour
  • 80 g sugar (if using sweetened purée, halve it!)
  • 1 pc orange zest
  • 2 pc eggs
  • 100 g melted butter
  • 120 ml milk
  • 1 sachet baking powder
  • 1 sachet vanilla sugar
  • 1 pinch salt