Advent Muffin

Preheat the oven to 150 °C (fan) and prepare a muffin tin.

In a bowl, mix flour, cinnamon, ground cloves, nutmeg, baking powder, baking soda and chopped walnuts well.

In a second bowl, lightly beat the egg, then add sugar, softened butter and sour cream and mix until smooth.

Fold the flour mixture into the egg mixture briefly, until no dry flour remains.

Spoon the batter into the wells, filling each about two-thirds full.

Bake the muffins for 20–25 minutes, until they have risen and a skewer inserted comes out clean or without wet batter.

Let the muffins rest in the tin for 5 minutes, then remove them from the liners and cool completely on a wire rack.

Melt the milk chocolate couverture, brush it onto the cooled muffins and immediately sprinkle with pearl sugar.