Healthy Chestnut Muffins with Homemade Candied Chestnuts
Healthy Chestnut Muffins with Homemade Candied Chestnuts
Healthy muffins with reduced sugar and oil, featuring delicious homemade candied chestnuts for a moist and flavorful treat.
Indulge in the comforting sweetness of these healthy chestnut muffins, lovingly made with homemade candied chestnuts. We’ve thoughtfully reduced the sugar and oil content, allowing the natural, nutty sweetness of the chestnuts to shine through. These muffins are incredibly moist and flavorful, perfect for all ages, from seniors to children. They make a satisfying snack, offering a delightful balance of texture and taste. Imagine enjoying one of these warm, tender muffins with a cup of freshly brewed coffee on a cool afternoon – it’s the perfect way to relax, unwind, and chase away any lingering fatigue. Easy to bake, they’re an excellent choice for beginner home bakers looking for a wholesome and delicious treat.
For the Homemade Candied Chestnuts- Fresh chestnuts (with skin) 300g
- Granulated sugar 100g
- Water 240g
For the Chestnut Muffins- Vegetable oil 80g
- Plain yogurt 40g
- 1 large egg
- Granulated sugar 80g
- Salt 2g
- All-purpose flour 200g
- Baking powder (BP) 4g
- Milk 50g
- Homemade candied chestnuts (pitted and roughly chopped) 100g
- Vegetable oil 80g
- Plain yogurt 40g
- 1 large egg
- Granulated sugar 80g
- Salt 2g
- All-purpose flour 200g
- Baking powder (BP) 4g
- Milk 50g
- Homemade candied chestnuts (pitted and roughly chopped) 100g
Cooking Instructions
Step 1
(Making the Candied Chestnuts) Begin by thoroughly washing the fresh chestnuts. Carefully peel off both the outer skin and the inner skin, then cut the chestnuts into bite-sized pieces. In a saucepan, combine the water and sugar. Bring to a simmer over medium heat, stirring until the sugar is completely dissolved and a syrup forms. Add the cut chestnuts to the syrup and reduce the heat to low. Simmer gently until the chestnuts are tender and the syrup has slightly thickened and coats the chestnuts. Once done, let it cool slightly. Store the candied chestnuts along with the syrup in an airtight glass jar in the refrigerator for later use.
Step 2
In a large bowl, whisk together the vegetable oil, granulated sugar, plain yogurt, egg, and salt until well combined and smooth. Ensure there are no streaks of any ingredient remaining.
Step 3
In a separate bowl, sift together the all-purpose flour and baking powder at least twice. This aeration step helps create a lighter texture. Add the sifted dry ingredients to the wet ingredients. Gently fold them together until just combined, being careful not to overmix. Overmixing can lead to tough muffins. Finally, pour in the milk and stir until the batter is smooth and homogenous.
Step 4
Line a muffin tin with paper liners. Fill each liner about 70% full with the prepared batter. Gently press a few pieces of the homemade candied chestnuts into the center of the batter. Then, spoon more batter over the chestnuts, filling the liners to about 70% capacity again. Arrange a few more candied chestnuts on top of each muffin as a garnish. Bake in a preheated oven at 180°C (350°F) for 25-30 minutes, or until a skewer inserted into the center comes out clean. Baking time and temperature may vary depending on your oven, so adjust as needed.
Step 5
While the muffins are still warm from the oven, brush them with a simple glaze for an extra touch of moisture and shine. A quick glaze can be made by mixing powdered sugar with a small amount of milk until you achieve a drizzling consistency. Applying this while the muffins are warm allows the glaze to melt slightly and create a beautiful, natural finish.
