For the marzipan muffin, beat the eggs until foamy, add the sugar, vanilla sugar, butter, milk and salt until smooth.
Cut the marzipan into small pieces and mix with the flour and baking powder. Stir the flour/marzipan mixture into the egg mixture.
Grease the muffin tins and fill them 2/3 full with the mixture. Bake at 180 degrees convection for 15 to 20 minutes. Roll out the remaining marzipan thinly and cut out circles – place over the cold muffins as decoration.
Preparation Tip:
If you like, you can also replace 50 g of flour with grated almonds, which will make the marzipan muffin more moist.
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