Cream muffins are delicious and fragrant sweets , a cream variant of the classic muffins. They are soft cakes with a pleasantly moist texture, ideal for breakfast for the little ones and as a snack for the whole family, dipped in a cup of milk or with a boiling infusion.
The preparation is quick and easy and does not require butter, but fresh liquid cream mixed with sifted egg yolks, vanilla extract, flour and yeast; then add the egg whites and beat with the sugar until stiff, until you get a smooth and fluffy mixture, which then needs to be mixed very briefly. This is poured into the moulds and then baked in the static oven until the surface of the muffins is golden and fragrant.
If you do not have the appropriate muffin tin, you can use silicone molds or disposable aluminum molds: the important thing is to fill them to 2/3 of their capacity so that the dough does not come out when passing through the oven.
Cream muffins are delicious eaten plain or dusted with a barely perceptible layer of icing sugar. They are even more delicious if you garnish them with a spoonful of pistachio cream, hazelnut and chocolate cream or English cream: they are also a great evening dessert to finish the meal , accompanied by a cup of espresso to end a dinner with friends on a sweet note. Learn how to make cream muffins with the step-by-step instructions and advice.
Ingredients
Fresh liquid cream at room temperature
160 ml
00 flour
130 grams
powdered sugar
140 grams
medium-sized eggs at room temperature
2
Vanilla Essence
1 teaspoon
Baking powder for cakes
8 grams
How to prepare cream muffins
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