Step 1
Separate the egg yolks from the egg whites and beat the egg whites with an electric whisk, adding a little sugar at a time, until a foamy, firm mixture is formed.
step 2
Collect the egg yolks and cream in a bowl, then add the vanilla essence or vanilla extract.
step 3
Mix the liquid ingredients well with a hand mixer or electric whisk at low speed.
Step 4
Sift the flour with the yeast and add to the egg yolk mixture, then stir with a whisk.
Step 5
Gradually add a few egg whites and continue mixing gently until you have a smooth, lump-free dough.
Step 6
We recommend that you do not work the dough too much: once the egg whites are well mixed, you can distribute them into the baking cups.
Step 7
Pour the mixture into the paper cups that you place in a special muffin tin, filling them to about 2/3 of their capacity. You can use a spoon or an ice cream scoop.
Step 8
Bake in a preheated oven at 200°C for the first 5 minutes, then reduce the temperature to 185°C and continue baking for a further 10-12 minutes, until the muffins are golden brown on the surface. Before removing from the oven, use a toothpick test to check that they are done.
Step 9
Once they are done, remove them from the oven and place them on a wire rack. Allow them to cool completely before serving.
Step 10
Enjoy the creamy muffins, soft and fragrant.
Advice
If you want, you can enrich it with chocolate chips, keeping them in the freezer for half an hour so that they do not melt during cooking, or add a handful of fresh berries to give a pleasant sour note , or add some chopped dried fruit for a truly irresistible crunchy touch.
The cream muffins can be stored at room temperature, tightly closed in an airtight container or under a glass dome for desserts, for a maximum of 3 days
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