The mimosa muffins are fresh and delicate treats made with soft lemon muffins filled with custard and diced pineapple. I don’t particularly like dedicated holidays like Women’s Day, but the mimosa cake is a dessert I love and have prepared in various versions; my favorite is the pistachio variant, truly special!
This year I wanted to prepare something different, simple and quick but very similar to the original recipe, so I thought of creating scenic single servings, very beautiful to bring to the table both on March 8th and in spring.
Perfect if you don’t have the time or desire to prepare the classic cake, the mimosa muffins are ideal for Women’s Day or a spring buffet; they are made in no time and can be customized as desired, I included diced pineapple in the center, but you can replace them with diced strawberries or a couple of cherries.
Here are all the variants of the mimosa cake you can find on my blog:
- Difficulty: Very easy
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Electric oven, Stove
- Cuisine: Italian
- Seasonality: Women's Day, Spring, Summer
- Energy 281.82 (Kcal)
- Carbohydrates 42.80 (g) of which sugars 21.91 (g)
- Proteins 6.10 (g)
- Fat 10.60 (g) of which saturated 2.50 (g)of which unsaturated 7.41 (g)
- Fibers 0.79 (g)
- Sodium 127.42 (mg)
Indicative values for a portion of 100 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
- 2 cups all-purpose flour
- 2/3 cup sugar
- 1/3 cup peanut oil (or other vegetable oil of your choice)
- 1 egg (medium)
- 2/3 cup whole milk
- 2 tbsps lemon juice
- 2 1/2 tsps baking powder
- 1 tsp vanilla extract
- 1 tsp lemon zest (grated)
- 1 pinch salt
- 1 cup custard
- 1/2 cup pineapple (fresh, diced, or strawberries or cherries)
Tools
- 2 Bowls
- 1 Muffin pan
- 1 Scale
- 1 Spatula
- 1 Whisk
Procedure
First, we prepare the custard because it needs to cool. If you want to optimize time, you can prepare it the evening before and store it in the fridge until ready to use. Use my recipe for classic custard or microwave custard.
If you prefer, you can easily prepare your custard by flavoring it with lemon and vanilla.
In a bowl, mix the flour, sugar, sifted baking powder, and a pinch of salt.
In another bowl, combine the egg, milk, oil, grated lemon zest (or lemon), vanilla, lemon juice, and blend well with a whisk.
Combine the liquid ingredients with the solid ones, mixing the batter quickly.
Butter and flour the muffin pan without using liners; this way you will get 8 larger muffins. If you want to make standard-sized muffins, use liners, and you’ll get 12.
Fill the pan with the batter (you should reach 0.4 inches from the edge), you will get 8 muffins.
Bake the treats in a preheated static oven at 347°F for 18-20 minutes. (Remember to check for doneness with the toothpick test).
Remove from the oven and let cool completely.
Dice the pineapple.
Take the custard from the fridge, stir it with the whisk and set aside.
Cut the dome off a muffin, place it on the work surface. Use a knife to hollow out the central part and crumble it with your hands.
Insert a few pineapple cubes inside the muffin (or strawberries or a cherry).
Fill the central part of the muffin with custard and complete with two or three pineapple cubes.
Close the muffin with the dome and cover it with a thin layer of custard.
Distribute the crumbs on the top to get the mimosa effect.
Repeat the process with the other muffins.
Once they are ready, put them in the fridge for 30 minutes.
The mimosa muffins are ready, serve them dusted with powdered sugar.
Advice
Storage
The mimosa muffins can be kept in the refrigerator for 3-4 days. Before serving, let them come to room temperature for 15 minutes.
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