Today, amaretti muffins! I really like these little cupcakes for several reasons. First… they are beautiful to photograph! Just kidding! I like them because they are individual. Everyone knows their portion, which gives me the idea of limiting indulgence. Of course, you can eat two or three, but I limit myself to one (at a time!). Okay, let’s get serious, Paola! The muffins I’m suggesting today have a delicate batter and a crunchy topping and are incredibly soft. Perfect combination with amaretti that I adore. What more can I say? Try them! They are excellent for both breakfast and a snack! My son cut them in half and spread them with Nutella. Mmmmm!

Other muffin recipes not to miss:

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)
1/3 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 mixer
1 Spatula
1 Sieve fine mesh
2 Muffin tins
12 Paper liners

Preparation of Amaretti Muffins

Place some rice at the bottom of each muffin tin cavity 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 heat it for a few seconds in the microwave. Then add the sugar and work with the electric mixer until well combined.
Add the condensed milk and mix again with the mixer.
Now start adding the eggs one at a time, incorporating them with the mixer.
When all the eggs are well incorporated into the mixture, gradually add the sifted flour along 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 hammer 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.
Take them out and let them cool before dusting with powdered sugar. Enjoy! Paola
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