Muffins, with a spread filling and three different flavours of topping

Languedoc olive oil PDO
Subtle flavour
Muffins, insert pâte à tartiner et toppings 3 parfums
Photo credit: Céline de Cérou
These aren’t just ordinary sweet muffins – far from it! We’re bringing you a recipe for muffins with a centre of homemade chocolate spread, as well as three different flavours of topping (chocolate, mascarpone and pistachio, and mascarpone and vanilla). All finished off with Languedoc olive oil PDO. Enjoy!
A PDO
Preparation
30 min
A PDO
Resting time
1h
A PDO
Cooking time
30 min
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Recipes for children World cuisine Dessert Brunch and breakfeast Vegetarian

Ingredients

A PDO
For 8 personnes
  • 200 g of flour
  • 1 sachet baking powder
  • 1 sachet vanilla sugar
  • 100 g sugar
  • 2 eggs
  • 65 g Languedoc olive oil PDO
  • 150 ml milk
  • 1 c. à café vanilla powder or vanilla flavouring
For the toppings:
  • 300 g mascarpone
  • 60 g icing sugar
  • Green food colouring and pistachio flavouring
  • Pink food colouring
  • ½ c. à café vanilla powder
  • 150 g dark chocolate
  • 20 cl crème fraîche
  • 1 c. à soupe Languedoc olive oil PDO
For the filling (homemade spread or Nutella):
  • 200 g dark chocolate
  • 3 sachets vanilla sugar
  • 80 g Languedoc olive oil PDO
  • 3 c. à soupe of hazelnut purée
  • 300 g unsweetened condensed milk
  • 200 g hazelnuts
  • 40 g sugar
  • 1 pincée of salt
For the décor:
  • Sugar decorations

Tip

Which olive oil should you choose for these muffins? Go for an PDO olive oil from the Languedoc (subtle flavour) for its dominant notes of almond and tomato. Or choose another olive oil with a subtle flavour: PDO olive oil from Nyons, PDO olive oil from Nice, or a French olive oil of the Amellau, Cailletier, Grossane, Lucques, Négrette, Tanche, Verdale from the Bouches-du-Rhône…

Instructions

  • Put the mascarpone in a mixing bowl, add the whisk attachments and place in the fridge for 1 hour.

Prepare the spread:

  • Caramelise the hazelnuts in the sugar, then blend them until finely ground. Set aside.

  • Melt the chocolate in a bain-marie, add the Languedoc olive oil PDO and stir.

  • Meanwhile, mix the condensed milk with the vanilla sugar and the hazelnut purée in a mixing bowl.

  • Pour the melted chocolate into the mixing bowl and stir with a spatula until the mixture is smooth and glossy. Stir in the ground hazelnuts. Pour the mixture into a jar and leave to cool completely.

Prepare the chocolate topping:

  • Heat the crème fraîche and pour it over the chocolate. Stir until smooth, add 1 tablespoon of Languedoc olive oil PDO and set aside in the fridge.

Make the muffins:

  • Preheat the oven to 180°C. Mix the dry ingredients (flour, baking powder, sugar) in a bowl.

  • Mix the liquid ingredients (eggs, milk, then the Languedoc olive oil PDO) in a separate bowl.

  • Make a well in the dry mixture and add the wet mixture. Whisk until you have a smooth batter. Fill the muffin tins two-thirds full with the mixture. Bake for 10 to 15 minutes, then leave to cool.

  • Make a hole in the centre of the baked muffin (about two-thirds of the way down) and fill it with the spread. Set aside.

Prepare the mascarpone topping:

  • Take the bowl of mascarpone out of the fridge, add the icing sugar and whisk for about 5 minutes. The mascarpone will turn into whipped cream. To one half of the mascarpone whipped cream, add the green food colouring and the pistachio flavouring, then mix with a spatula. To the other half, stir in the vanilla powder and pink food colouring. Transfer both mixtures to piping bags fitted with a serrated nozzle. Keep chilled.

  • Whip the chocolate topping into a ganache. Transfer to a piping bag fitted with a serrated nozzle.

  • Pipe either mixture onto the muffins. Sprinkle with sugar decorations.

Tip

Which olive oil should you choose for these muffins? Go for an PDO olive oil from the Languedoc (subtle flavour) for its dominant notes of almond and tomato. Or choose another olive oil with a subtle flavour: PDO olive oil from Nyons, PDO olive oil from Nice, or a French olive oil of the Amellau, Cailletier, Grossane, Lucques, Négrette, Tanche, Verdale from the Bouches-du-Rhône…
We recommend...

For this recipe, choose a Languedoc olive oil (PDO) for its prominent notes of almond and tomato. You could also choose an Oliu di Corsica olive oil from Corsica (PDO), a Provence olive oil (PDO), an olive oil from Haute-Provence PDO, an olive oil from Aix-en-Provence PDO, an olive oil from the Vallée des Baux-de-Provence PDO or an olive oil from Nîmes PDO.

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