Autumn muffins with acorn flour and cinnamon
Delicious autumnal muffins
Slightly nutty acorn flour, warming cinnamon – the perfect combination for autumn.
A contribution byAnna-Sophia Lippoldt, B.A. in Sports Therapy and Prevention
Published:20 September 2025
Muffins made with acorn flour and cinnamon
Ingredients:
- 2 medium eggs
- 125 g butter
- 250 ml milk
- 250 g sugar
- 200 g flour
- 200 g acorn flour
- 3 tsp baking powder
- 2 tsp cinnamon
- 1 tsp salt
Preheat the oven to 190 °C and line a muffin tin with paper muffin cases. In a large bowl, lightly beat 2 medium-sized eggs for one minute using a hand mixer. Add 125 g softened butter and 250 ml milk, then mix briefly with the hand mixer until smooth (do not overmix, as batter becomes tough if mixed for too long). Add 200 g (sifted) plain flour, 200 g (sifted) acorn flour, a teaspoon of ground salt, 3 teaspoons of baking powder and 2 teaspoons of cinnamon, and mix until smooth. Fill the muffin cases two-thirds full and bake for 20–25 minutes (depending on the size of the cases). Once baked, remove the muffins from the tin, leave to cool and dust with icing sugar and cinnamon.
Tip
Sifting is said to aerate the flour, leading to a better result. However, you can also leave this step out.
| Autor: | Anna-Sophia Lippoldt, B.A. Sporttherapie und Prävention |
|---|---|
| Blogkategorie: | Rezepte |
| Veröffentlicht: | 20.09.2025 |
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