Today amaretti muffins! I really like these little cakes for various reasons. First… they are beautiful to photograph! Just kidding! I really like them because they are individual. Everyone knows what portion they are entitled to, which gives me the idea of limiting the indulgence. Of course, you can eat two or three, but I stick to one (at a time!). Okay, Paola, be serious now! The muffins I’m suggesting today have a delicate batter and a crunchy topping, and they are very soft. Perfect combination with amaretti, which I adore. What else can I say? Try them! They are great for both breakfast and snack time! My son cut them in half and spread Nutella on them. Mmmmm!

Other muffin recipes not to be missed:

Difficulty: Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 12 muffins
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for 12 Amaretti Muffins

2 cups all-purpose flour
2/3 cup sugar
1/4 cup sweetened condensed milk
1/2 cup butter
3 eggs (medium)
1/4 cup milk
1 pinch salt
1 oz amaretti (crumbled)
Half packet baking powder
1/2 oz amaretti (crumbled)
small amaretti (whole)
powdered sugar (for dusting)

Tools

1 Bowl
Electric beaters
1 Spatula
1 Sieve fine mesh
2 Muffin tins
12 Paper liners

Preparation of Amaretti Muffins

Place some rice at the bottom of each cavity in the muffin tins before inserting the paper liners. This trick will allow us to have clean liners after baking. Set aside.
Place the butter cut into pieces in a bowl and let it soften at room temperature or microwave for a few seconds. Then add the sugar and work with the electric beaters until the two ingredients are well combined.
Add the condensed milk and beat again.
At this point, start adding the eggs, one at a time, incorporating them always with the beaters.
When all the eggs are well combined into the mixture, gradually add the flour, sifting it together with the baking powder through a fine mesh sieve. Also add a pinch of salt.
Soften the mixture with the milk.
Finally, add 1 oz of amaretti previously crumbled with a meat mallet or a glass.
Distribute the mixture inside the paper liners, then sprinkle the surface with crumbled amaretti and decorate with small whole amaretti. If you don’t have them, you can simply increase the amount of crumbled ones.
Bake the amaretti muffins in a preheated static oven at 350°F for 20 minutes.
Remove from the oven and let them cool before dusting with powdered sugar. Enjoy! Paola
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