The cream muffins are soft and delicious treats to serve for breakfast or a snack. If you cut them horizontally, you can also fill them with pastry cream or a diplomat cream, and they will become a single-serving dessert for after dinner. Very easy to make, the cream muffins are impossible to mess up! Join me in the kitchen, and let’s make them.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs
- 3/4 cup sugar
- 1 1/4 cup all-purpose flour
- 1/2 cup fresh cream
- 1/4 cup rice oil
- 1 lemon (zest)
- 1 1/2 tsp baking powder
- as needed sliced almonds
Tools
- 1 KitchenAid Artisan Mixer
- 1 Muffin Pan
- 12 Cupcake Liners
Steps
In the mixer bowl or with an electric beater, mix the eggs with the sugar and grated lemon zest, then add the fresh cream, flour, and rice oil or any seed oil of your choice, pouring it in slowly, and finally the baking powder. Distribute the batter into the cupcake liners after having placed them inside the pan. Add the sliced almonds and bake in a preheated convection oven at 340°F for twenty minutes. Always perform the toothpick test to check for doneness. Let the muffins cool on a rack before serving.
