Pan di Stelle Muffins, soft and indulgent, perfect for breakfast or a snack. I love making muffins; a few weeks ago I also prepared jam muffins and grandma’s muffins. Today I offer you a highly reliable version with the sweet Pan di Stelle cream; the recipe calls for preparing a simple batter made from eggs, sugar, milk, oil, flour and baking powder. The batter is distributed into paper liners and finished with a spoonful of Pan di Stelle cream. Baking in the oven is quick and the final result is an aromatic, tender muffin with a delicate taste loved by both adults and children.
Other muffin recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 12
- Cooking methods: Electric oven, Air fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs
- 1/3 cup granulated sugar
- 2/3 cup all-purpose flour
- 2 tbsp vegetable oil
- 1/3 cup milk
- 1/2 cup Pan di Stelle cream
- 2 tsp baking powder
- to taste sugar sprinkles (star-shaped)
- to taste Pan di Stelle cream (for decorating)
How to prepare Pan di Stelle Muffins
In a large bowl, combine the eggs with the sugar, beating with electric beaters.
Add the Pan di Stelle cream and beat again with the electric beaters. Then pour in the oil and the milk.
Finally, incorporate the sifted flour and baking powder and mix well. Pour the batter into paper liners or greased and floured molds.
Bake in a preheated oven at 356°F for about 15 minutes. Remove from the oven and let cool slightly, then garnish with Pan di Stelle cream and star sugar sprinkles.
Storage and tips for Pan di Stelle Muffins
Like many leavened desserts of this type, they can be stored under a cake dome for up to 4 days, but you can also freeze them. If you want to make variations, I can tell you that hazelnut crumble, both in the batter and as a garnish, pairs very well with this kind of cake.
