Mimosa Muffins are another dessert I created to celebrate Women’s Day.
This dessert was conceived to avoid making the classic mimosa cake, so I combined the taste of chocolate muffins with something akin to the mimosa cake.
The photo of the cream doesn’t quite capture it, partly due to the lighting, but it is indeed a zabaglione chantilly cream.
A cream filling that contrasts with the chocolate; I highly recommend trying it!
Follow the step-by-step photos for a successful result.
I suggest preparing the sponge cake the day before, so it’s ready the next day and one less thing to prepare.
Shall we make them together? I look forward to your comments and want to know if you liked them and how they turned out.
Approx. 440 Kcal per muffin
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour 30 Minutes
- Preparation time: 1 Hour
- Portions: 18 muffins
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Winter, Spring, Women's Day
Ingredients for Mimosa Muffins
- 1 1/4 cups All-purpose flour
- 3 medium eggs
- 1/2 cup Sugar
- 1 pinch Salt
- 1 packet Vanillin
- 1 packet Baking powder for desserts
- 5 Egg yolks
- 3/4 cup Sugar
- 1/4 cup Cornstarch (maizena)
- 2/3 cup Marsala wine
- 1 cup Whipping cream or fresh cream
- 4 1/4 cups All-purpose flour
- 4 medium eggs
- 2 cups Whole milk
- 1/2 cup Unsweetened cocoa powder
- 1 3/4 cups Sugar
- 3/4 cup Butter
- 1 pinch Ground cinnamon
- 2 packets Baking powder for desserts
- 6 tablespoons Rum
- 1 glass Rum
Tools
- Molds Muffin Pan
Preparation of Mimosa Muffins
Preparation of the Sponge Cake
Beat whole eggs with a pinch of salt in the cake mixer at maximum speed for at least 10 minutes.Add the rest of the ingredients, mixing by hand if possible so as not to deflate the eggs.
Take a greased and floured cake tin and pour the mixture into it.
Bake at 356°F for about 20 minutes, but check doneness.
Preparation of Zabaglione Chantilly Cream
Beat the yolks with sugar, adding the cornstarch.In a saucepan, bring the Marsala to a boil, add the yolk mixture to the Marsala, and continue cooking over low heat until thickened.
Once cooked, let it cool first at room temperature and then in the fridge for at least 1 hour.
Whip the cream until firm and add it to the cream, mixing well, and place back in the fridge.
Preparation of the Muffins
Mix together flour, cocoa, sugar, and baking powder.Separately, mix butter, eggs, and milk, then combine the two mixtures and blend well.
Lastly, add the rum.
Prepare paper muffin cups or use the muffin pan and fill them 2/3 full, bake for about 25 minutes at 356°F.
Final Preparation of Mimosa Muffins
Take the well-cooled muffins, cut off the top, moisten the larger part with a little rum, and make a small hole inside
insert the cream and cover the muffin, do this procedure for all muffins.
Take the sponge cake, cut it in half, scrape the crumb with a fork, and place it in a bowl.
Spread the zabaglione chantilly cream on each muffin and cover them with the sponge cake crumbs.
Now they are ready, but for better results, you can put them in the fridge for at least 30 minutes so the dessert absorbs all the flavors.
Serve chilled, and naturally, since there is cream, they should be stored in the fridge.
Follow me on Facebook Pinterest Twitter Instagram YouTubeTelegram
If you want to stay updated, subscribe to the newsletter by clicking here
