Miguel, author of Pimientos Verdes , brings us the perfect cupcakes! At least perfect for me, muffins with cream and apple, do you know how good each bite tastes? On top of that, their step by step has no complications, so you have no excuse not to prepare them!

Today I bring you a recipe for cream and apple muffins that I am sure you will love. Once you master the cupcake technique, you can vary the recipe a bit and get a different and delicious result. 

These muffins have pastry cream inside , which makes them very, very juicy. Do not be afraid to prepare the cream at home. It will not take you more than 10 minutes and the result is worth it. You will see that among the ingredients is the Nomu vanilla extract . I find it sensational. It gives an authentic vanilla flavor to my preparations and it is very practical to have a bottle in the pantry. You have to be prepared to prepare a delicious dessert at any time!

I prepare the muffins in a Kitchen Aid , but you can prepare them perfectly with a few rods. I have the WMF ball point whisk and it is perfect for these preparations. If you are thinking of purchasing a manual mixer, in my opinion, it is the best option.

NoMu Vanilla Extract , WMF Ball Tip Whisk, and Le Creuset Non-Stick Muffin Pan.



For the cream:

For the cupcakes:

  • 2 eggs L
  • 175g of sugar
  • 60ml of milk
  • 190gr of Arbequina olive oil
  • 210gr of flour
  • 2 dessert spoons of honey
  • 5g Royal yeast
  • a pinch of salt
  • 1 dessertspoon of vanilla extract
  • 1 apple
  • sugar for sprinkling
  • Peach jam

Note: all ingredients must be at room temperature.



of the cream

  1. Put the milk to heat in a saucepan , before it boils, remove it from the heat.
  2. In a bowl , put the yolks, sugar, vanilla extract and cornstarch. Beat them with the help of some rods .
  3. Add a little milk to the bowl of eggs and mix well. Then add the rest of the milk and mix.
  4. Put the mixture in a saucepan and put it on the fire, over medium heat. Beat with a whisk until the cream thickens. Remove from heat and place in a container to cool. Cover the cream with transparent film. Make sure that the film touches the surface of the cream so that it does not form a crust. Let the cream cool completely before using it.


  1. Put the eggs and sugar in a bowl. Beat with a whisk until you get a very foamy mixture. You can do it in a KitchenAid-type robot with the rod accessory.
  2. Add the milk and beat well.
  3. Add the oil and vanilla extract and mix. Also add the teaspoons of honey and mix again.
  4. Add the sifted flour, salt and Royal yeast. Beat until the flour is well integrated. If you are preparing the recipe with the KA , when you incorporate the flour, beat at maximum speed for 1 minute.
  5. Put the dough in a bowl, cover it and store it in the fridge for at least 12 hours. You can leave it up to 24 hours without problem.
  6. After the time, take the bowl out of the fridge and beat the dough with a whisk. Preheat the oven with heat up and down to 250º.
  7. Put the cupcake liners on the baking tray . Fill the capsules to half their capacity.
  8. Put a spoonful of pastry cream and finish filling them with the rest of the dough. Put another teaspoon of pastry cream on top of each cupcake
  9. Peel and core an apple. Cut it into thin slices with the help of a mandolin .
  10. Arrange 2 or 3 apple slices on each muffin and sprinkle with a little sugar.
  11. Lower the oven temperature to 210º and bake them for about 16 minutes. Nobody knows your oven better than you, so you may have to add or subtract a few minutes.
  12. Once baked, let the cupcakes cool on a wire rack .
  13. Finally, you can paint the surface of the cupcakes with a little peach jam to make them shine.

Le Creuset Non-Stick Muffin Pan


  • When carrying cream, it is preferable to consume them within a maximum of 2 days and keep them in a cool place.
  • To easily paint the surface with jam, you can put a little bit of jam with a few drops of water and heat it for a few seconds in the microwave and mix. You will see that it will be easier to brush with it.


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Claudia said:

Hola Ruth y Nora, tenéis toda la razón, faltaba en el proceso. Ahora lo añado en el texto, pero deberíais añadirla en el paso 3. Saludos y disculpad las molestias!!

Claudia said:

Tenemos muchos seguidores de Colombia, Clara!! Una alegría más, bienvenida! :)

Claudia said:

Hola Patricia, a mi me gusta usar las golden, pero que estén firmes, que no estén ni muy verdes ni muy maduras. Saludos!

Nora duarte said:

Hola quiero hacer las magdalenas con manzana pero en que paso hecho las 2 cucharaditas de postre de miel que no lo veo gracias Nora

Ruth said:

Madre mia tienen una pinta sensacional. Yo tenia pendiente hacerlas este fin de semana pero la crema iba a rellenarla despues en frio. Asi me parece aun mejor. Solo una duda, puede ser que no vea el paso de la miel? Lo he leido varias veces pero no lo veo. Tal vez me lo estoy saltando en algun lugar? Muchas gracias!!!

Clara saldarriaga said:

Maravillosas las recetas, los utensilios aún más, vivo en colombia pero me encanta recibir sus correos, abrazos

Patricia said:

Hola, podrías decirme qué tipo de manzana es más adecuada? Gracias

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