Autumn muffins with acorn flour and cinnamon
Delicious autumn muffins
Subtly bitter acorn flour, warming cinnamon, the ideal combination for autumn.
A contribution by Anna-Sophia Lippoldt, B.A. Sports Therapy and Prevention
Created: 20.09.2025
Product information "Autumn muffins with acorn flour and cinnamon"
Acorn Flour and Cinnamon Muffins
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 muffin paper cases. In a large bowl, lightly beat 2 medium eggs with a hand mixer for one minute. Add 125 g softened butter and 250 ml milk and briefly beat until smooth with the hand mixer (no longer — batters become tough if overmixed). Add 200 g (sieved) flour, 200 g (sieved) acorn flour, one teaspoon of ground salt, 3 teaspoons of baking powder and 2 teaspoons of cinnamon and beat until smooth. Fill the muffin cases two-thirds full and bake for 20–25 minutes (depending on the size of the tin). After baking, remove the muffins from the tin, let cool and sprinkle with icing sugar and cinnamon.
Tip
Sifting is intended to enrich the flour with oxygen and thus give a better result. However, you can omit it.
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