I have had this recipe for cream muffins in my recipe book since time immemorial. It also serves as a base for me to make a thousand variations : you can add chocolate chips, apples, sliced ​​almonds...

For them to come out perfect, it is very important that you put the paper capsules in a mold for cupcakes and muffins . This way, you will prevent the paper from opening and the muffins will be forced to rise in the oven and will remain tall and beautiful. I add sugar just before baking, and this prevents them from rising as much, but the crunchiness of the sugar is something I'm not willing to give up. At home we love it!

Today I flavored them with lemon , but you can replace it with vanilla extract , orange or any other aroma that you like. They will be perfect in any case. And don't forget to rest in the refrigerator. This will make your muffins rise more.

KitchenAid food processor , Laura Ashley 3-tier porcelain stand and Birkmann paper muffin cups

Ingredients (for 12 muffins)

  • 3 eggs
  • 250 g sugar
  • Lemon zest*
  • 75 g extra virgin olive oil
  • 125 cream 35% mg (whipping cream)
  • 250 g pastry flour
  • 12 g Royal yeast
  • 1 pinch of salt

*You can replace the lemon zest with orange zest, vanilla extract or whatever aroma you like best.

Le Creuset Non-Stick Muffin Pan , Laura Ashley 3-Tier Porcelain Stand , and Birkmann Paper Muffin Pans


  1. Put the sugar in the bowl of the KitchenAid . Grate the lemon over it with the help of a microplane, avoiding grating the white part.
  2. Assemble the whisk accessory and add the eggs, beat at medium speed until the eggs and sugar are very foamy.
  3. Add the oil and cream and beat for 1 minute at medium speed.
  4. Sift together the flour, Royal yeast and salt and add them to the mixture. Integrate without over-beating until combined.
  5. Place the paper cases inside the cavities of the cupcake mold and spread the batter. Store in the refrigerator for 30 minutes to an hour.
  6. Heat the oven to 250 degrees, with heat up and down.
  7. After the resting time has passed, take the mold out of the refrigerator and sprinkle a little sugar on each cupcake.
  8. Lower the oven temperature to 220 degrees and put the muffins in. Bake for 10 minutes and lower the temperature to 200 degrees. Bake until the tops of the muffins are deep golden brown, about 10 more minutes.

Laura Ashley Porcelain Plates , Laura Ashley 3 Tier Porcelain Stand , and Birkmann Paper Cupcake Liners

Recipe author: Miguel Ángel de Pimientos Verdes
Claudia Ferrer


Elena said:

Hola, se podrían hacer con harina bizcochona…Como saldrían???

Rosa said:

Buenísimas! Aunque al día siguiente se quedaron un poco secas por dentro ¿puede ser porque puse menos azúcar?
Si las hago en los moldes de mini-muffins, ¿cuantos minutos al horno?

cuca said:

Hola ,gracias por la receta sale muy buenas. Una pregunta , se puede sustituir el azucar por otro endulzante eritritol por ejemplo?

Regina said:

Perdón!! Ahí lo volví a cer

Regina said:

Hola!! Nara para montar o de cocinar

Amaya said:

Me han salido estupendas. Éxito total!

Tata. said:

Hola. Dice poner a 200 grados pero es C o F?

MJ said:

Salen divinas. Yo las hice con limón, un saborazo. Muchas gracias.

Montse said:

Me han quedado perfectas, muy ricas.
Gracias por las recetas sin gluten.
Podríais publicar para intolerantes a la fructosa?

Teresa said:

Aprovechando que estamos en casa, he hecho las magdalenas de nata y han quedado riquísimas y de lo más bonitas!!!
Muchas gracias Claudia! Un beso.

Cati said:

El aceite está en el punto 3.

Carmen said:

En mi horno son diez minutos a 220º y luego cinco minutos a 200º.

Esther said:

Se os ha olvidado poner el aceite en los ingredientes

Leave a comment