Mascarpone muffins

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

The flavor of mascarpone and lemon rises in every bite, mixed with the flavor of vanilla extract, which gives it a softer and more traditional aroma.

Dense and tasty, they turn out that good and since I found this recipe, I actually make them most often at home, because they are so popular.

I hope you like them too!

Le Creuset muffin pan

Ingredients

• 4 M eggs (or 3 L)
• 100 g sugar
• 250 g 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 on our KitchenAid.
2. In the Kitchen Aid bowl and using the whisk attachment, beat the eggs at high speed. When they begin to foam, add the sugar and continue to foam until they turn white and foam well.
3. Add the vanilla extract and melted butter (not hot) and continue beating at medium speed.
4. We change the accessory and put the blade on the flexible side.
5. Add the lemon zest, lemon juice and mascarpone cheese and mix at low speed until combined.
6. Using a sieve, weigh and add the flour, a 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 place the mold in the lower part of the oven and leave it at 200 ºC for the first 5 minutes, then lower it to 170 ºC or 180 ºC for about 10 more minutes.
9. Fill a glass three fingers full with white sugar and add a dessert spoon of water. Mix well until all the sugar is moistened.
10. When 10-15 minutes have passed and the muffins have risen (but are still white), open the oven, quickly sprinkle the icing sugar on top of the muffins, and close it again. Leave the muffins in the oven until they are toasted and fully cooked, about 5 more minutes, and after checking with a toothpick that it comes out clean, remove the muffins from the oven and let them cool on a cooling rack.

Grades

• These muffins are absolutely wonderful filled with berry or strawberry jam. Just add a dessert spoon of jam on top after spreading the batter in the mould before baking. They are also great with some chunks of white or dark chocolate.
• The KitchenAid sifter accessory is a great helper: you don't have to prepare the ingredients in advance, as they are weighed through it as you add them, making recipes much easier and faster.
• I like to add the sugar when the muffins have already risen to ensure that they rise as much as possible (it's one less weight for the dough to bear), but some people prefer not to open the oven to ensure that the dough doesn't fall when you open the oven and lower the temperature halfway through baking. If you open the oven when the dough has risen and is already done on the inside, and just needs to finish toasting, the dough won't fall, but if you prefer not to have to keep such a close eye on them, you can add the sugar before putting the muffins in the oven.
• To get all the juice out of your lemon, you already know that there is nothing like a manual wooden juicer.
• The Le Creuset muffin pan is non-stick, but by using the paper cups you benefit from the high heat and baking power of the iron body of this mold, but you don't even have to wash it because the paper doesn't get dirty at all, and making muffins is very quick and easy.