Macaron muffins - Frederikke Wærens
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Macaron muffins

Macaron muffins – Recipe for crispy and delicious muffins with crushed macarons and almonds. These macaron muffins are really good and very easy to bake. The macaron muffins become crispy on top, where they crackle, and they are soft and moist on the inside. They almost have a confectionery-like consistency.

I’ve made them with coarsely chopped almonds, but they can easily be omitted. You can also add chopped dark chocolate to the batter; it tastes delicious. Muffins are a great cake to bring to colleagues, take on a picnic, or enjoy during afternoon coffee. They can be baked the day before; they just need to be stored in a cake tin or freezer bags. They can also be easily frozen. If you want to serve macaron muffins as a dessert, it also tastes really good with a scoop of ice cream and fresh berries. Also, try my recipe for macaron cake with apples. Enjoy!


Macaron muffins

Recipe for 6-12 persons
Prep 15 mins
Cook 15 mins
Total 30 mins



Preheat the oven to 200°C (392°F) using the convection setting.

Whisk together eggs, sugar, and salt until you have a light and airy egg mixture. Quickly whisk in the melted butter. Next, gently fold in the all-purpose flour, chopped almonds, and crushed macarons into the batter. Distribute the batter into approximately 24 muffin liners.

Bake 12 muffins at a time for about 15 minutes. They will deflate slightly after coming out of the oven. Allow them to cool and then serve. Enjoy your muffins!


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