Mascarpone muffins

If there are some quick and easy muffins to prepare that are absolutely delicious, they are the ones in this Mascarpone muffin recipe that I bring you today.

The flavor of Mascarpone and lemon rise with each bite, mixed with the flavor of vanilla extract, which gives it a softer and more traditional aroma.

Dense and tasty, they are that good and since I found this recipe the truth is that it is the most common thing that I prepare them at home, because they are very tasty.

I hope you like them too!

Le Creuset Muffin Pan

Ingredients

• 4 eggs M (or 3 L)
• 100g sugar
• 250 Mascarpone cheese
• 50 g melted butter
• 1 cc vanilla extract
• a pinch of salt
• 210 gr pastry flour
• 1 tsp yeast
• Zest of one lemon and the juice of half a generous lemon (or whole lemon juice if the lemon is small)
• Sugar and a few drops of water for decoration

Preparation

1. We preheat the oven to 200º, and if we have it we can put the scale and sieve accessory to our KitchenAid.
2. In the Kitchen Aid bowl and with the balloon accessory, we beat the eggs at high speed. When they start to foam, add the sugar and continue foaming until they whiten and foam well.
3. Add the vanilla extract and melted butter (not hot) and continue beating on medium speed.
4. We change the accessory and put the shovel on the flexible side.
5. Add the lemon zest, lemon juice and mascarpone cheese and mix on low speed until integrated.
6. Through the sieve, we weigh and add the flour, the pinch of salt and the yeast and continue mixing with the paddle at low speed and just enough time until everything is integrated.
7. In the Le Creuset muffin and cupcake mold , we apply release spray or put paper capsules , and fill them up to half or 3/4 of their height.
8. We put the mold in the lower part of the oven and leave it at 200 ºC for the first 5 minutes, then we lower it to 170 ºC or 180 ºC for about 10 more minutes.
9. We fill three fingers of a glass with white sugar and apply a dessertspoon of water. We mix well, until we see that all the sugar is moistened.
10. When those 10 or 15 minutes have passed and the muffins have risen (but they are still white), we open the oven, quickly apply the moistened sugar on top of the muffins and close again. We leave until the muffins have toasted and are completely done, about 5 more minutes and after checking with a toothpick that it comes out clean, we remove the muffins from the oven and let them cool on a cooling rack.

Grades

• These same muffins, filled with berry or strawberry jam, are absolutely wonderful. You just have to add a dessert spoon of the jam on top after distributing the dough in the mold, before baking. They also look great with some good pieces of white or dark chocolate.
• The KitchenAid sieve accessory is a great helper: not having to prepare the ingredients in advance, as they are weighed through it, as you add them, makes recipes much easier and faster.
• I like to add sugar when the muffins have risen to ensure that they rise as much as possible (it is one less weight that the dough has to hold), but some people prefer not to have to open the oven to ensure that the dough does not fall when opened the oven and lower the temperature to medium cooking. If you open the oven when the dough is grown and already made inside, which just needs to finish toasting, the dough will not go down, but if you prefer not to have to be so aware of them, you can add the sugar before putting the muffins in the oven .
• To get all the juice out of our lemon, you know that there is nothing like a manual wooden juicer.
• The Le Creuset muffin pan is non-stick, but by applying the paper cups you benefit from the high heat and baking power of the iron body that pan has, but you don't even have to wash it because paper doesn't make a mess, and making muffins is the fastest and easiest.