Recipes

Styrian pumpkin seed muffins

Difficulty level: easy
  • 45 Min.Preparation time
  • 12Portions
  • 180 °COber-/Unterhitze

Dough

  • 175 g butter or margarine
  • 150 g dark chocolate
  • 4 eggs
  • 200 g granulated sugar
  • 50 g brown sugar
  • 110 g wheat flour (cake flour)
  • 5 g cocoa powder
  • 120 g chopped Steirerkraft pumpkin seeds
  • Vanilla and almond flavouring
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Preparation

  1. Heat the oven to 180 °C. Melt the butter with the chocolate (broken into pieces) over a water bath. Then add the mixture to a bowl and stir with all of the sugar. Gradually add the eggs and flavourings. Then mix in the flour, cocoa and chopped Steirerkraft pumpkin seeds. Fold in the mixture.
  2. Fill the muffin tins with the dough and bake at 180°C until brown for around 30 minutes.

Serving suggestion

Muffins make delightful mini-cakes. Leave the muffins in the paper cakes when serving. A touch of icing sugar makes them even more appetising.

Print recipe

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Styrian pumpkin seed muffins

Difficulty level: easy
  • 45 Min. Preparation time
  • 12 Portions
  • 180 °C Ober-/Unterhitze

Dough

  • 175 g butter or margarine
  • 150 g dark chocolate
  • 4 eggs
  • 200 g granulated sugar
  • 50 g brown sugar
  • 110 g wheat flour (cake flour)
  • 5 g cocoa powder
  • 120 g chopped Steirerkraft pumpkin seeds
  • Vanilla and almond flavouring
Warenkorb Icon Shop products online

Preparation

  1. Heat the oven to 180 °C. Melt the butter with the chocolate (broken into pieces) over a water bath. Then add the mixture to a bowl and stir with all of the sugar. Gradually add the eggs and flavourings. Then mix in the flour, cocoa and chopped Steirerkraft pumpkin seeds. Fold in the mixture.
  2. Fill the muffin tins with the dough and bake at 180°C until brown for around 30 minutes.

Serving suggestion

Muffins make delightful mini-cakes. Leave the muffins in the paper cakes when serving. A touch of icing sugar makes them even more appetising.

Print recipe
The elixir of life for the Styrians.