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A square photo with four gingerbread cupcakes on a gingerbread bed. A black background.

Dutch Pepernoten Stuffed Muffins

Andréa
Dutch Pepernoten stuffed muffins are a sweet treat to serve with Sinterklaas. A beautiful golden brown top, creamy and airy inside. They are in the oven within 10 minutes, and all you need are two bowls, a whisk, and a muffin tin.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Sweets and Sweet Baking
Cuisine Dutch
Servings 12 muffins
Calories 166 kcal

Equipment

  • A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
  • cupcake and muffin pan
  • Rack

Ingredients
 

  • 1⅓ cup all-purpose flour
  • ¼ cup cornstarch
  • ¼ cup dark brown sugar
  • 2 teaspoons baking powder
  • ⅛ teaspoon salt
  • 2 oz. pepernoten crumbled coarsely
  • 1 egg size L
  • ⅞ cup milk
  • ¾ stick butter melted, cooled to room temperature

Ingredients you need per step are listed below the step in Italic

Instructions
 

  • Preheat the oven to 350 °F or 320 °F.
  • Mix the flour with the cornflour, baking powder, crumbled pepernoten, salt, and sugar in a large bowl well with a fork.
    1⅓ cup all-purpose flour, ¼ cup cornstarch, ¼ cup dark brown sugar, 2 teaspoons baking powder, ⅛ teaspoon salt, 2 oz. pepernoten
  • Mix the milk with the melted butter and egg in a second bowl.
    1 egg, ⅞ cup milk, ¾ stick butter
  • Add the wet mixture to the dry ingredients and stir well with a spoon until everything is wet. There may still be lumps in it, but that doesn't matter.
  • Divide the batter between the 12 tins and put the baking tray in the oven.
  • Bake for 25 minutes (or until done. You can check that by putting a satay pricker inside the muffin. If it comes out dry, your muffin is done).
  • Remove from the oven and let cool for 5 minutes.
  • Remove the muffins from the tin and eat them immediately or cool them on a rack.

NOTES

1. Variations
  • Divide some almond shavings over the muffins. Almond and pepernoten is a delicious combination and gives the muffin just that little bit extra.
  • If you do not have pepernoten, you can also use one tablespoon of speculaas spice mix.
2. Oven Baking Tips
And if you don't know your oven very well yet, check the cupcakes for doneness two minutes before the end of the baking time. This can be done in three simple ways:
  • Shake the mold lightly. If the tops of the cupcakes move, they are not ready.
  • Press the center of a cupcake with your finger. If the impression springs back immediately, the cupcake is ready. If a dimple remains visible, they need to bake a little longer.
  • Stick a toothpick in the center of a cupcake. If it comes out clean and dry, the cupcakes are done.
Keep the baking time and check the muffins. When they are cooked, remove them from the oven; otherwise, they will become too dry.
3. Oven temperature - When you use a conventional oven, set the temperature to 350 °F (180 °C). In a convection oven, 320 °F (160 °C) is sufficient.
4. Storage
  • Room temperature - These pepernoten stuffed muffins will stay fresh for up to 3 days if you store them in an airtight container.
  • Freezer - You can also freeze these muffins. Store them in a freezer box or bag. You can then store them for up to 3 months. TIP Store the muffins in portions. Then you only have to defrost the amount you need.
5 - Nutritional values - With this batter, you make 12 large muffins. The nutritional values shown are per muffin.

Nutrition

Calories: 166kcal | Carbohydrates: 23g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 111mg | Fiber: 1g | Sugar: 6g | Vitamin A: 226IU | Iron: 1mg
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