I have had this recipe for cream muffins in my recipe book since time immemorial. It also serves as a base for making thousands of variations : you can add chocolate chips, apple, flaked almonds...
In order to get them perfect, it is very important to put the paper cases in a cupcake and muffin mould . This way, you will avoid the paper from opening and the muffins will be forced to rise in the oven and will be tall and beautiful. I put sugar on them just before baking, and this makes them not rise as much, but the crunchiness of the sugar is something I am not willing to give up. We love it at home!
Today I have flavoured them with lemon , but you can substitute it with vanilla extract , orange or any other flavouring you like. They will be perfect either way. And don't forget to let them rest in the fridge. This will help your muffins rise more.
KitchenAid food processor , Laura Ashley 3-tier porcelain stand and Birkmann muffin paper cups
Ingredients (for 12 muffins)
- 3 eggs
- 250 g sugar
- Zest of one lemon*
- 75 g extra virgin olive oil
- 125 cream 35% mg (whipping cream)
- 250 g baking flour
- 12 g Royal yeast
- 1 pinch of salt
*You can substitute the lemon zest for orange zest, vanilla extract or whatever flavor you like best.
Le Creuset Non-Stick Muffin Pan , Laura Ashley 3-Tier Porcelain Stand and Birkmann Paper Muffin Cases
Elaboration
- Place the sugar in theKitchenAid bowl. Grate the lemon over it using a microplane, avoiding grating the white part.
- Fit the whisk attachment and add the eggs, beat at medium speed until the eggs and sugar are foamy.
- Add the oil and cream and beat for 1 minute at medium speed.
- Sift the flour, baking powder and salt and add to the mixture. Mix well until combined.
- Place the paper cups into the cavities of the cupcake mould and spread the batter. Store in the fridge for 30 minutes to an hour.
- Preheat the oven to 250 degrees, with heat from above and below.
- After the resting time, remove the mold from the refrigerator and sprinkle a little sugar on each muffin.
- Reduce the oven temperature to 220 degrees and place the muffins in. Bake for 10 minutes and then reduce the temperature to 200 degrees. Bake until the tops of the muffins are golden brown, approximately 10 more minutes.
Laura Ashley porcelain plates , Laura Ashley 3-tier porcelain stand and Birkmann paper muffin cases
Comments
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