Ingredients

• 🥜150g soft almond nougat
• 🥜100g peanut nougat
• 🥚3 M eggs
• 🌾280g pastry flour
• 🥛250ml milk
• 🫒100ml mild olive oil
• 🍬80g sugar
• ✨16g baking powder
• 🌼1 tsp vanilla (optional)

Preparation

1. 🧁Blend the nougats together with the milk and oil until you get a smooth, lump-free mixture.
2. 🧁In another bowl, beat the eggs with the sugar and vanilla until the mixture becomes creamy.
3. 🧁Add the nougat mixture and gently beat until combined.
4. 🧁Add the previously sifted flour and baking powder. Mix just until combined, without overmixing.
5. 🧁Transfer the batter to a piping bag, seal it well, and let it rest in the fridge for 2 hours.
6. 🧁Fill the muffin cases up to ¾ full.
7. 🧁Bake at 190 °C for 14 minutes (preheated oven).
8. 🧁Let cool on a wire rack, dust with powdered sugar, and enjoy 🤍😋

Notes

• ✏️These muffins are even better the next day, when the nougat flavor has fully settled
• ✏️If you like a high dome, don’t skip the cold resting time
• ✏️You can prepare the batter the day before and let it rest overnight in the fridge; this allows the flour to hydrate better and the nougat flavor to become even more intense 😋

I hope you enjoy baking these delicious muffins that will win over your afternoon snacks 😍😋🧁