Castagnaccio Muffins

Serving amount: 9 muffins
Elaboration time: 5 minutes
Baking time: 20-25 minutes

From Tuscany to Piedmont, this chestnut delight is enjoyed since centuries. The traditional recipe was always simple and vegan, and we only dared to add some chocolate chips in it to make it even tastier.


Ingredients of the dough

Checkbox Title

Ingredients for decoration

Checkbox Title


    1. Preheat the oven to 200°C, with upper and lower heat and convection.
    2. Mix in a large bowl all the batter dough ingredients.
    3. Pour the batter into muffin baking forms, up to their top (it will not rise while baking).
    4. Sprinkle some pine nuts on top of each muffin.
    5. Bake for about 20-25 minutes until a dark crust is formed at the top of the muffins.


2 responses to “Castagnaccio Muffins”

  1. […] vegan. Farinta (a chickpea pancake roasted in a pizza oven), Castagnaccio (Chestnut cake- check out our recipe) and some types of Gianduja (Chocolate-Hazelnut candy) are examples of local treats that are […]

  2. […] Un piccolo panificio a conduzione familiare nel centro della città, gestito da una coppia amichevole che è molto ben informata sulle diverse esigenze dietetiche. Il panificio produce molti dolci tipici piemontesi, alcuni dei quali in origine vegani. Questo è il posto giusto per provare alcuni classici regionali vegani come la Farinata (la gustosa frittella di ceci) e il Castagnaccio (la nostra ricetta facilissima si trova qui) […]

Leave a Reply

Your email address will not be published. Required fields are marked *