Mascarpone and Cranberry Muffins: The Perfect Recipe for Any Occasion!
Mascarpone and cranberry muffins are easy to make, incredibly delicious, a real triumph of softness and flavor. The presence of mascarpone makes them incredibly soft and moist inside, a feature that distinguishes them from classic muffins.
They are perfect to enjoy in the morning for a sweet start to your day, perhaps with a steaming cup of coffee or hot milk, but also as a snack for a moment of pure indulgence.
They look beautiful for a party, thanks to their rustic yet elegant appearance, and if desired, they can be further decorated and personalized with a rich dark chocolate glaze or a velvety white chocolate cream, transforming them into even more refined desserts.
Mascarpone muffins are quick to make, as an alternative to cranberries, you can add dried fruits (such as walnuts, almonds, or hazelnuts) for a crunchier texture. Even in this version, they are truly exquisite, demonstrating the incredible adaptability of this basic recipe. A little delight to indulge in at any time of the day!
Here are some other muffin versions:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 12 muffins
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 287.18 (Kcal)
- Carbohydrates 35.55 (g) of which sugars 15.46 (g)
- Proteins 4.98 (g)
- Fat 15.31 (g) of which saturated 9.06 (g)of which unsaturated 2.55 (g)
- Fibers 0.46 (g)
- Sodium 187.11 (mg)
Indicative values for a portion of 60 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 for Mascarpone and Cranberry Muffins
- 2 cups All-purpose flour
- 2 eggs
- 1 cup mascarpone (room temperature)
- 2/3 cup sugar
- 1 pinch salt
- 1/3 cup milk
- 1/3 cup butter (room temperature)
- 1/2 cup dried cranberries
- 1 packet baking powder (16 g)
Tools
- 1 Whisk
- 1 Electric whisk
- 1 Muffin tin
- 12 Cupcake liners
Preparation
Beat the eggs with the sugar until they become fluffy and volume increases. Once ready, add the soft butter and mascarpone. Mix the mixture with a hand whisk until it becomes a soft cream. Add the pinch of salt, the sifted flour, and mix the dough without creating lumps.
Put the baking powder in the milk to dissolve it and pour it into the dough in small doses. Continue mixing to incorporate it well, until you get a smooth batter. When the batter is creamy, add the dried cranberries and incorporate them well into the mixture.
Now place the cupcake liners in the muffin tray and pour the mixture; if you don’t want to use liners, always grease the pan. The batter should fill about 3/4 of each mold. Bake in a preheated oven at 350°F (180°C) for about 20/25 minutes, the time is always indicative, you need to adjust according to your oven.
Once ready, take them out of the oven and let them cool, before serving sprinkle with powdered sugar and enjoy your treat!
Notes
The muffins can be stored for a few days at room temperature. You can try the muffins in different ways and add, instead of cranberries, dried fruits, fresh fruits, or fill with cream and jam.
Here is the white chocolate cream and the dark ganache to make your muffins even more delicious!
