Ingredients (12 pieces)

3 Jazz™ Apples

100 ml apple juice

80 g sultanas

100 g almonds, nailed

100 g marzipan

120 g sugar

120 g butter, room temperature

2 eggs, size M

1 tsp vanilla extract

250 g flour, 405 or 630

2 teaspoons baking powder

1 1/2 tsp cinnamon

150 ml milk



Put the marzipan in the freezer. Let the apple juice get hot (do not boil) and add the sultanas. Wash the apples, quarter them and remove the seeds. Then cut them into small pieces. Place a large pan on a medium heat, sprinkle the apples with 20 grams of sugar and let it caramelise.


Pour 1/2 tsp. cinnamon and a pinch of salt over the apples, toss through once. Put 20 g butter in the pan, let it melt and add the almonds. Let the mixture simmer for about 2-3 minutes, stirring occasionally until the almonds have slightly coloured. Strain the sultanas from the apple juice and add to the apple mixture. Set aside.


For the dough mix 100 g butter with 100 g sugar until foamy, about 3 minutes. Then add the eggs one by one and the vanilla extract and mix. Grate the marzipan over a coarse grater and add to the butter mixture, stir briefly.


In an extra bowl, mix the flour, baking powder, cinnamon and salt. Add the flour mixture to the butter mixture and stir briefly. Then add the milk in a thin stream and stir until the dough is smooth. Using a spatula, carefully stir 2/3 of the apple mixture into the dough. Save the remaining third as a topping.


Preheat the oven to 180 degrees top/bottom heat, line a muffin tray with paper cups. Pour the dough into the muffin cups with the help of two teaspoons, so that they are slightly more than 3/4 full. Spread the rest of the apple mixture on the dough and press lightly. Bake for 30 minutes, possibly cover after 20 minutes if the muffins are too dark. Let them cool down on a cake rack.