The soft muffolini are soft and spongy treats to dip in milk: simple, delicious, and delicate, they are perfect for breakfast. Soft muffolini because I felt like playing, as one day muffin became “muffolini” and so here they are, the soft muffolini, muffins that are not quite muffins, little cakes that are not quite little cakes, muffolini are just muffolini. Try them!
Not to be missed
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 18 muffolini
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 eggs
- 7 oz sugar
- 2 1/2 cups all-purpose flour (or type 0 flour)
- 1/2 cup milk (or plant-based beverage)
- 1/2 cup rice oil (or other seed oil of choice)
- 1 teaspoon vanilla extract (or one packet of vanillin)
- 2 tsp baking powder
- as needed hazelnut crumbs
- as needed pistachio crumbs
- as needed brown or granulated sugar
- as needed chocolate chips
Tools
- 1 KitchenAid Artisan Mixer
- 1 Pitcher with spout
- 1 Muffin pan
- 18 Muffin liners
- 1 Cake tester
Steps
In the bowl of the stand mixer or with an electric beater, beat the eggs with the sugar until they are light and fluffy. This is essential for the muffolini to be “soft”. Add the vanilla, milk, and oil in a thin stream, working at low speed. Mix the flour with the baking powder and add it to the batter one spoonful at a time, letting it absorb before adding more, working at low speed. These are the secrets to the “soft” effect. Distribute the batter into the muffin liners placed inside a muffin pan. You can use two spoons, the ice cream scoop or, as I do, a pitcher with spout. Decorate the surface as desired with sugar, crumbs, and chocolate chips: for me, a mix of everything. Bake the soft muffolini in a preheated oven at 350 °F for 18 minutes but always do a toothpick test: if it comes out dry, they are ready. They should be beautifully golden. The baking time is indicative because every oven is different: 15 minutes might be enough, or 20 might be necessary, so keep an eye on them. Once cooked, remove them from the oven and allow them to cool on a rack.
Notes
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