I've had this recipe for sour cream cupcakes in my cookbook since time immemorial. Also it serves as a base for making a thousand variations: you can add chocolate chips, apple, sliced almonds...
To make them come out perfect, it's very important to put the paper liners in a cupcake and muffin tin. This way, you'll avoid the paper opening and the muffins will be forced to rise in the oven and will come out tall and beautiful. I sprinkle sugar on them just before baking, and this makes them not rise as much, but the crunch of the sugar is something I won't give up. We love them at home!
Today I flavored them with lemon, but you can replace it with vanilla extract, orange or any other flavor you like. They'll be perfect either way. And don't forget to chill the batter in the fridge. This will make your muffins rise more.
KitchenAid food processor, Laura Ashley 3-tier porcelain stand and Birkmann paper cupcake liners
Ingredients (for 12 muffins)
- 3 eggs
- 250 g sugar
- Zest of one lemon*
- 75 g extra virgin olive oil
- 125 cream 35% fat (whipping cream)
- 250 g pastry flour
- 12 g Royal baking powder
- 1 pinch of salt
*You can replace the lemon zest with orange zest, vanilla extract or the flavor you like most.
Le Creuset nonstick muffin pan, Laura Ashley 3-tier porcelain stand and Birkmann paper cupcake liners
Method
- Put the sugar in the bowl of the KitchenAid. Grate the lemon over it with a microplane, avoiding the white part.
- Attach the whisk accessory and add the eggs, beat at medium speed until the eggs and sugar are very frothy.
- Add the oil and cream and beat 1 minute at medium speed.
- Sift the flour, Royal baking powder and salt and add them to the mixture. Fold in without overmixing until incorporated.
- Place the paper liners inside the cavities of the cupcake tin and divide the batter. Chill in the fridge for 30 minutes to 1 hour.
- Preheat the oven to 250 degrees, with top and bottom heat.
- After the resting time, take the tin out of the fridge, and sprinkle a little sugar over each muffin.
- Lower the oven temperature to 220 degrees and put the muffins in. Bake for 10 minutes and then lower the temperature to 200 degrees. Bake until the tops of the muffins are well browned, about 10 more minutes.
Laura Ashley porcelain plates, Laura Ashley 3-tier porcelain stand and Birkmann paper cupcake liners
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