Grandma’s Muffins are soft and creamy bites. Also prepare the carrot muffins and Nutella muffins or the Sacher muffins, which are equally irresistible! While preparing this recipe, there was an intense aroma in the kitchen, one that you don’t immediately associate with a single ingredient, but rather an harmony of fragrances that warms the heart. Grandma’s muffins are easy and versatile, a sweet treat that will make you feel like a child again! For preparation, you can make the cream the day before, so it cools well. If you prefer, you can also make chocolate cream or pistachio cream or flavor it with cinnamon. I hope you enjoy reading this recipe, and if you try it, leave me a message here on the blog. Remember to also subscribe to my Social pages on Facebook and Instagram.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 9
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 598.50 (Kcal)
- Carbohydrates 101.39 (g) of which sugars 38.95 (g)
- Proteins 16.84 (g)
- Fat 16.67 (g) of which saturated 4.83 (g)of which unsaturated 10.63 (g)
- Fibers 2.10 (g)
- Sodium 35.65 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 egg yolks
- 4.23 oz sugar
- 14.11 oz all-purpose flour
- 1 packet vanillin (or lemon zest, or both aromas)
- 2.11 cups milk
- 1 egg
- 4.41 oz plain yogurt
- 2.12 oz sugar
- 2.71 tbsp vegetable oil
- 4.58 oz all-purpose flour
- 0.28 oz baking powder
- to taste lemon zest
- 0.71 oz pine nuts
- to taste powdered sugar
How to Make Grandma’s Muffins
In a bowl, beat the egg yolks with the sugar using a whisk; then add the sifted flour and continue to mix.
Add the hot milk and the lemon zest to the mixture and pour everything into a pot; then start cooking over low heat until it thickens.
In a bowl, beat the egg with the sugar, add the yogurt, oil and continuously mix with the electric mixer.
Finally, incorporate the flour and lastly the baking powder; if possible, sift everything.
Then pour half of the mixture into the muffin molds, previously buttered and floured, add a generous tablespoon of pastry cream on top.
Pour more batter and decorate with pine nuts, bake in the oven at 356°F for about 15-20 minutes.
Storage and Tips for Grandma’s Muffins
They keep for 3-4 days under a cake dome. Do not overwork the dough, otherwise the muffins will be hard. Once out of the oven, let the muffins rest on a wire rack.
