Cream and apple muffins

Today I bring you a recipe for cream and apple muffins that I'm sure you'll love. Once you've mastered the muffin technique, you can vary the recipe a little and get a different and delicious result.

These muffins have a custard inside , which makes them very, very moist. Don't be afraid to make the custard at home. It won't take you more than 10 minutes and the result is worth it. You'll notice that among the ingredients is Nomu vanilla extract . I find it sensational. It gives an authentic vanilla flavour to my creations and it's very handy to have a jar in the pantry. You have to be ready to prepare a delicious dessert at any time!

I make the muffins in a Kitchen Aid , but you can easily make them with a whisk. I have the WMF ball-tip whisk and it is perfect for these preparations. If you are thinking of buying a hand mixer, in my opinion, it is the best option.

Ingredients

For the cream:

• 250ml milk
• 1 dessert spoon vanilla extract
• 60gr sugar
• 20gr cornstarch
• 2 egg yolks

For the muffins:

• 2 large eggs
• 175gr of sugar
• 60ml of milk
• 190gr Arbequina olive oil
• 210gr of flour
• 2 dessert spoons of honey
• 5gr of Royal yeast
• A pinch of salt
• 1 dessert spoon vanilla extract
• 1 apple
• Sugar for sprinkling
• Peach jam

Note: All ingredients must be at room temperature.

Elaboration

From the cream

1. Heat the milk in a saucepan ; remove it from the heat before it boils.
2. In a bowl , add the egg yolks, sugar, vanilla extract and cornstarch. Beat them with a whisk .
3. Add a little milk to the bowl of eggs and mix well. Then add the rest of the milk and mix.
4. Put the mixture in a saucepan and place it on the stove over medium heat. Whisk with a whisk until the cream thickens. Remove from the heat and put in a container to cool. Cover the cream with cling film. Make sure the film touches the surface of the cream so that a skin does not form. Allow the cream to cool completely before using.

About the muffins

1. Place the eggs and sugar in a bowl. Beat with a whisk until you get a very frothy mixture. You can do this in a KitchenAid type food processor with the whisk attachment.
2. Add the milk and beat well.
3. Add the oil and vanilla extract and mix. Also add the teaspoons of honey and mix again.
4. Add thesifted flour, salt and baking powder. Beat until the flour is well combined. If you are preparing the recipe with the KA , when you add the flour, beat at maximum speed for 1 minute.
5. Put the dough in a bowl, cover it and store it in the refrigerator for at least 12 hours. You can leave it for up to 24 hours without any problem.
6. After the time has passed, take the bowl out of the fridge and beat the dough with a whisk. Preheat the oven with heat from above and below to 250º.
7. Place the muffin cases on the baking tray . Fill the cases halfway.
8. Put a spoonful of pastry cream and finish filling them with the rest of the dough. Put another teaspoon of pastry cream on each muffin
9. Peel and core an apple. Cut it into thin slices using a mandolin .
10. Place 2 or 3 apple slices on each muffin and sprinkle with a little sugar.
11. Lower the oven temperature to 210º and bake for about 16 minutes. No one knows your oven better than you, so you may need to add or subtract a few minutes.
12. Once baked, let the muffins cool on a rack .
13. Finally, you can paint the surface of the muffins with a little peach jam to make them shine.

Le Creuset Non-Stick Muffin Pan

Grades

• Since they contain cream, it is preferable to consume them within a maximum of 2 days and keep them in a cool place.
• To easily paint the surface with jam, you can add a little jam with a few drops of water and heat it for a few seconds in the microwave and mix. You will see that it will be easier to brush with it.