First, gently dissolve the butter at room temperature, then add sugar and mix well. Add eggs one at a time and a drop or two of vanilla oil. Mix well.

Add the chestnut paste and mix well.

Add the sifted flour and baking powder. Add milk and knead well. Cut the chestnut into proper kk here.

I put only 60-70% of the dough in a muffin cup and put a Japanese-style braised chestnut on top for decoration. But rather than putting it on before baking, I think it's better to put it on when the dough is swollen. Bake in an oven preheated to 180 degrees for 20 to 25 minutes.

The finished muffin is done if you poke it with a skewer and there is no dough that comes out. Let it cool on a cooling net. It's cooked deliciously. The chestnut on top was hidden because the dough swelled up. There's a big chestnut stew hidden inside. Full of plump flesh and chestnut flavor. I can chew on the sweet braised chestnuts. It's delicious because it's savory and moist. It's a muffin full of sweet chestnuts, so it's full of chestnut flavor.