Grandma’s Muffins soft and creamy bites. Also prepare carrot muffins and Nutella muffins or Sacher muffins equally irresistible! While preparing this recipe, the kitchen was filled with an intense aroma, more like a harmony of fragrances that warms the heart than a scent associated with a single ingredient. Grandma’s muffins are easy and versatile, a treat that will make you feel like a child again! For preparation, you can make the cream the day before so it cools well, or you can also make chocolate or pistachio cream or flavor it with cinnamon. I hope you will like reading this recipe and if you try to make it, write me by leaving a message here on the blog. Remember to also subscribe to my Social pages 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 404.70 (Kcal)
- Carbohydrates 58.43 (g) of which sugars 37.93 (g)
- Proteins 10.24 (g)
- Fat 16.25 (g) of which saturated 4.83 (g)of which unsaturated 10.63 (g)
- Fibers 0.78 (g)
- Sodium 33.85 (mg)
Indicative values for a portion of 30 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
- 120 g sugar
- 1/4 cup all-purpose flour
- 1 packet vanillin (or lemon zest, or both flavors)
- 2 cups milk
- 1 egg
- 1/2 cup plain yogurt
- 1/4 cup sugar
- 3 tbsp vegetable oil
- 1 cup all-purpose flour
- 1 tsp baking powder
- to taste lemon zest
- 1/3 cup pine nuts
- to taste powdered sugar
How to Make Grandma’s Muffins
In a bowl, beat the egg yolks with sugar using a whisk; then incorporate the sifted flour and continue to mix.
Add the hot milk and lemon zest to the mixture and pour everything into the pot; then start cooking over low heat until it thickens.
In a bowl, beat the egg with sugar, add the yogurt, oil and keep mixing with an electric mixer.
Finally, incorporate the flour and lastly the baking powder, if possible sift everything.
Then pour half of the mixture into the muffin tins, previously buttered and floured, add a generous spoonful of pastry cream on top.
Pour more batter and decorate with pine nuts, bake in the oven at 350°F for about 15-20 minutes.
Storage and Tips for Grandma’s Muffins
They keep for 3-4 days under a dessert cloche. Don’t overwork the batter, or the muffins will be tough. Once baked, let the muffins rest on a wire rack.
