Marzipan Coffee Muffin

Preheat the oven to 160 °C (fan) and line a muffin tin with paper cases.

Cut the marzipan into small pieces and mix them in a bowl with the flour, baking powder, baking soda and cocoa powder.

In a second bowl, whisk the egg and sugar until frothy, then briefly stir in the cold coffee, buttermilk and oil.

Add the flour–marzipan mixture to the wet ingredients and fold only until no dry flour is visible.

Divide the batter evenly among the cases.

Bake the muffins for 20–25 minutes, until cooked through.

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