This is a print preview of "Muffin CEREAL tops-EXTEND BATTER for 12 into 24 with Amaretto-Nut-Chocolate-Dulce de Leche interiors" recipe.

Muffin CEREAL tops-EXTEND BATTER for 12 into 24 with Amaretto-Nut-Chocolate-Dulce de Leche interiors Recipe
by Foodessa

Muffin CEREAL tops-EXTEND BATTER for 12 into 24 with Amaretto-Nut-Chocolate-Dulce de Leche interiors

An aromatic muffin batter with luscious interiors and a last minute experiment. Desperate attempt to fill cups with excess batter turned into a surprising outcome.
Blend and extend surplus batter to double your muffin quantity. A creative double-duty muffin is born and now part of my repertoire.

For a dedicated post...refer here:

Rating: 4.5/5
Avg. 4.5/5 1 vote
Prep time: Italy Italian
Cook time: Servings: 24 muffins


  • .>(American / Metric measures)<
  • . DRY:
  • . 2 cups (300g) all-purpose flour
  • . 1 tsp. (5ml) baking powder
  • . 1/2 tsp. (2.5ml) baking soda
  • . 1/2 tsp. (2.5 ml) salt
  • . 1/2 cup (110g) brown sugar, packed
  • . 1/2 cup (105g) granulated sugar
  • . 1/2 cup (70g) roasted almonds
  • .
  • .
  • .
  • . WET:
  • . 1 cup (250ml) Buttermilk
  • . 2 large eggs
  • . 1/2 cup (125ml) Amaretto liquor*
  • . 1/2 cup (125ml) vegetable oil
  • . FILLING:
  • . 1/4 cup (55ml) Dulce de Leche
  • . 1/4 cup (25g) Cocoa powder (dutch processed)
  • . TOPPING (for the extra 12 muffins only):
  • . 1 cup (60g) cereal flakes
  • . * If LIQUOR is not desired...any flavoured liquid (i.e.: orange juice) can be used in its place. Adding 1 tbsp.(15ml) of almond extract would also benefit the ultimate result.


  1. . Preheat oven to 350F/180C/Gas4. Position rack on 2nd level from the oven bottom. Prepare two muffin paper cup lined pans.
  2. . WET and DRY: In a large, glass measuring cup, prepare the buttermilk and after the 10 minute resting period, add the rest of the wet ingredients. Set aside momentarily. DRY: In a large bowl, combine all the dry ingredients (except nuts) and make a center well. Afterwards, pour the WET ingredients and whisk until combined. Don't over-mix.
  3. . FILLING: In a medium bowl...pour about 1 cup (500ml) of the above cake batter and blend in the following: Cocoa powder and Dulce de Leche. Whisk until smooth.
  4. . ASSEMBLY: Now, back to the main batter. Add and stir in the coarsely crushed nuts. Prepare two muffin paper cup lined pans. Generously squirt some canola cooking spray in each paper cup. Note: do this step only right before pouring the first part of the muffin batter. This will help the paper peel off better later on. Pour a heaping spoonful of the main cake batter into each muffin cup. Lightly place a heaping teaspoon of filling in the center of each cup. Finish off each cup by pouring the remainder of the main cake batter up to 3/4 of the way.
  5. . Note...TOPPING for only the 2nd muffin pan: These remaining cups will have much less batter. Therefore, evenly separate the batter throughout the 12 remaining cups. Finish off each surface with a tiny handful of cereal flakes.
  6. . BAKE both pans side by side for no more than 23 minutes if using a dark muffin pan and no more than 25 minutes if using a lighter pan. Remember, that once out of the oven, wait no longer than 2 minutes before pulling them out with a tong and onto a cooling rack. This important step will ensure that the muffins stop baking in order to give you the moist muffins.
  7. . Tip: If not planning to eat the muffins within the next two's best to freeze them with their paper liners up to one months time. When re-warming...keep the paper liners on. Set the oven on very low for about 20 minutes.
  8. . Enjoy Claudia's flavourful