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  1. Preheat the oven to 190°C (gas: level 2-3 / fan: 170°C) and butter the baking pan for 12 muffins

  2. Mix all the ingredients for the crumble together and use your fingertips to form coarse crumbs.

  3. For the dough, measure out the flour, sugar, baking powder, baking soda, salt, and orange baking powder and place in a large mixing bowl. Crumble the marzipan with your fingertips, work into the flour mixture and set aside.

  4. In a large measuring cup, combine oil, orange juice, syrup, and egg. Whisk well and pour into the large bowl with the dry ingredients. Mix until the ingredients just come together, add the couverture. Divide the batter evenly among the muffin tins. Spread the sprinkles generously on top.

  5. Bake for 10 minutes, then check the color. If the crumbles get a little too dark, cover with aluminum foil and bake for another 10 minutes. do a garden test. Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool.


  • For 12 muffins

  • Preparation 20 minutes (plus baking and cooling time)

  • Baking time 20 minutes


  • 50g flour

  • 100g fine marzipan raw mass

  • 30g sugar

  • 60g cold butter, cut into small pieces

  • 100g almonds, slivered

  • 350g flour

  • 100g sugar

  • 1½ tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 1 packet of Orange Bake

  • 100g fine marzipan raw mass

  • 150 ml vegetable oil

  • 125 ml orange juice

  • 1 teaspoon sugar beet syrup

  • 1 egg

  • 150g dark chocolate chips

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