Mascarpone Muffins

If there are muffins that are easy and quick to prepare and that turn out absolutely delicious, these are the ones from this Mascarpone muffin recipe that I bring you today.

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

Dense and flavorful, that's how good they turn out and since I found this recipe it's honestly become one of the things I make most often at home, because everyone loves them.

I hope you like them too!

Le Creuset muffin pan

Ingredients

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

Preparation

1. Preheat the oven to 200º, and if you have it you can attach the scale and sifter attachment to our KitchenAid.
2. In the KitchenAid bowl and with the whisk attachment, beat the eggs on high speed. When they begin to foam, add the sugar and continue whipping until they whiten and foam well.
3. Add the vanilla extract and the melted butter (not hot) and continue beating at medium speed.
4. Change the attachment and put the flat flexible beater.
5. Add the lemon zest, lemon juice and Mascarpone cheese and mix on low speed until combined.
6. Through the sifter, weigh and add the flour, the pinch of salt and the baking powder and continue mixing with the beater on low speed just until everything is integrated.
7. In the Le Creuset muffin and cupcake pan, spray with a release spray or place paper liners, and fill them halfway or 3/4 of the way up.
8. Place the pan on the lower rack of the oven and bake at 200 ºC for the first 5 minutes, then lower to 170 ºC or 180 ºC for about 10 more minutes.
9. Fill three fingers of a glass with white sugar and add a dessert spoon of water. Mix well, until you see that all the sugar is moistened.
10. When those 10 or 15 minutes have passed and the muffins have risen (but are still pale), open the oven, quickly sprinkle the moistened sugar on top of the muffins and close again. Leave until the muffins have browned and are fully done, 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 wire rack.

Notes

• These same muffins, filled with mixed berry or strawberry jam, are absolutely wonderful. You just have to add a dessert spoon of jam on top after dividing the batter into the pan, before baking. They also work great with good chunks of white or dark chocolate.
• The KitchenAid sifter attachment is a great helper: not having to prepare the ingredients beforehand, since they are weighed through it as you add them, makes and speeds up recipes a lot.
• I like to add the sugar when the muffins have already risen to ensure they rise as much as possible (it is one less weight the batter has to support), but some prefer not to have to open the oven to ensure the batter doesn't fall when opening the oven and lowering the temperature mid-bake. If you open the oven when the batter has risen and is already cooked inside, and only needs to finish browning, the batter will not fall, but if you prefer not to have to watch them so closely you can add the sugar before putting the muffins in the oven.
• To get all the juice from our lemon, you know nothing beats a wooden manual juicer.
• The Le Creuset muffin pan is nonstick, but by using paper liners you benefit from the high heat and baking power of that iron-bodied pan, and you don't even have to wash it because nothing gets dirty with the paper, and making muffins is super quick and easy.