Muffins with Lemon Cream and Wild Strawberries: the perfect summer treat that wins you over at the first bite with the freshness of citrus and the sweetness of berries, ideal for a refined snack.
Discover how to prepare these delicious muffins with lemon cream and wild strawberries, easily with a hand mixer or stand mixer.
The recipe uses classic ingredients and selected low-glycemic alternatives to suit those who need to monitor blood sugar without sacrificing flavor.
Alongside traditional ingredients you will also find options for a low glycemic index.
Recipes designed for you:
- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 6
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, Mother's Day
Ingredients Muffins with Lemon Cream and Wild Strawberries
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- 1 1/4 cups all-purpose flour (or 120 g FiberPasta)
- Half packet baking powder
- 3 1/2 tbsp vegetable oil (or 1/3 cup Greek yogurt)
- 2 eggs
- 1/2 cup granulated sugar (or 2/3 cup erythritol)
- 1 2/3 cups whole milk
- 1/2 cup all-purpose flour (or 55 g FiberPasta (about 1/3 cup))
- 3/4 cup + 3 tbsp granulated sugar (or 210 g erythritol)
- 2 lemons (organic, juice and zest)
- 1 packet vanillin (vanilla powder)
- as needed yellow food coloring (yellow)
Muffins with Lemon Cream and Wild Strawberries
Tools
What you need
- 1 Electric hand mixer
- 2 Mixing bowls
- 1 Saucepan
- 1 Piping bag with fluted tip
- 6 Loaf pans
- 6 Cupcake liners
Steps
Start by preparing the lemon cream
In a bowl combine 70 grams of flour (about 1/2 cup) and 180 grams of sugar (about 3/4 cup + 3 tbsp) or 220 grams of erythritol (about 1.1 cups), and
Whisk and then add the zest of one lemon and the juice of two lemons.
Add one packet of vanillin and the food coloring, then slowly pour in the lukewarm milk, stir and transfer the mixture to a small saucepan over low heat.
Stir continuously for a few minutes until the cream thickens. Let it cool in a pan covered with plastic wrap pressed directly onto the surface, and…..
In a bowl beat the eggs with 100 grams of sugar (about 1/2 cup).
At this point add the vegetable oil, 100 grams of sifted flour (about 3/4 cup) with the baking powder and mix for only a couple of minutes, without overworking the batter.
Pour the batter into the liners no more than halfway up.
Bake at 356°F for about 20 minutes, remove and wait until they cool before decorating.
With the help of a piping bag, garnish the muffins and finish by placing plenty of wild strawberries on top and some mint leaves.
And here are your Muffins with Lemon Cream and Wild Strawberries
ready to be enjoyed!
Muffins with Lemon Cream and Wild Strawberries : Store the cupcakes in the refrigerator for 2-3 days in an airtight container to preserve the freshness of the cream and the wild strawberries. If you prefer, you can freeze only the muffin bases for about one month, adding the filling and the fresh fruit only at the time of serving.
Muffins with lemon cream and wild strawberries
FAQ (Questions and Answers)
Muffins with Lemon Cream and Wild Strawberries
Can I change the cream?
Yes, of course — here is the collection of creams for filling and decorating desserts, click here:
Muffins with Lemon Cream and Wild Strawberries
