Nut and vanilla cream muffins

Name: Nut and vanilla cream muffins - Alida O.
Ingredients: Dough 3 eggs 100 g sugar 50 ml sunflower oil 50 ml milk 50 ml vermouth 1 teaspoon vanilla essence 90 g flour 60 g finely ground walnuts 1 teaspoon baking powder Cream; 200 g powdered sugar (to taste) 4 egg yolks 1 teaspoon vanilla essence 100 g cream cheese

Dessert - Nut and vanilla cream muffins by Alida O. - Recipia

Nut and Vanilla Cream Muffins: a classic and delicious recipe When it comes to desserts, nut and vanilla cream muffins are an excellent choice, perfect for any occasion. These muffins are simple yet full of flavor, with a moist interior and a delicious cream that makes them irresistible. Moreover, they are a wonderful way to use common ingredients without the need for anything extravagant. In this recipe, I will guide you step by step, providing useful tips, variations, and nutritional information to ensure that the final result will be one you will love. Total preparation time: 1 hour Preparation time: 15 minutes Baking time: 25-35 minutes Number of servings: 12 muffins A little story about muffins Muffins have a rich history, their roots deeply embedded in the pastry traditions of many cultures. They are often associated with moments of conviviality, served at breakfast, snacks, or various festive occasions. Their versatility allows them to be filled and decorated in countless ways, and in this recipe, we will add a touch of elegance with vanilla cream. Ingredients For the batter: - 3 large eggs - 100 g sugar - 50 ml sunflower oil - 50 ml milk - 50 ml vermouth - 1 teaspoon vanilla extract - 90 g flour - 60 g finely ground nuts - 1 teaspoon baking powder For the cream: - 200 g butter, at room temperature - 150-200 g powdered sugar (depending on preferences) - 4 egg yolks - 1 teaspoon vanilla extract - 100 g cream cheese Step by step 1. Preparing the oven and trays Start by preheating the oven to 180°C. This is the ideal temperature for achieving even baking and a fluffy texture. Prepare a muffin tray, either with paper liners or silicone molds, to facilitate the removal of the muffins after baking. 2. Preparing the batter In a large bowl, beat the eggs with the sugar using an electric mixer or a whisk. Continue mixing until the mixture becomes frothy and doubles in volume. This is a crucial step, as the incorporated air will make the muffins light and fluffy. Add the oil, milk, vermouth, and vanilla extract, mixing well to integrate them. In another bowl, combine the flour, ground nuts, and baking powder. These dry ingredients should be mixed well to avoid lumps. Gradually fold the dry ingredient mixture into the wet mixture, gently mixing with a spatula to retain the air in the batter. 3. Baking the muffins Divide the batter into the muffin molds, filling them about 2/3 full. This will allow the muffins to rise beautifully without overflowing. Place the tray in the preheated oven and bake the muffins for 25-35 minutes. Check if they are baked by inserting a toothpick into the center of one; it should come out clean. 4. Cooling the muffins Once the muffins are baked, remove them from the oven and let them cool in the tray for 5-10 minutes. Then, transfer them to a wire rack to cool completely. It is important to let them cool so that the cream does not melt. 5. Preparing the cream While the muffins are cooling, you can prepare the cream. In a large bowl, beat the butter with the powdered sugar until creamy and fluffy. Add the vanilla extract, egg yolks, and cream cheese, mixing well until smooth. After you have obtained a smooth cream, refrigerate it for 20-30 minutes. This step will help the cream become firmer, making it easier to apply on the muffins. 6. Decorating the muffins When the muffins are completely cooled and the cream has chilled, it's time to decorate them. Use a spatula or a piping bag to apply the cream on each muffin. You can play with shapes and patterns, adding a touch of creativity! If you have sugar paste flowers, as I did, feel free to use them to give your muffins a more elegant appearance. Serving suggestions These nut and vanilla cream muffins are delicious served warm or at room temperature. You can accompany them with a cup of fragrant tea or a creamy cappuccino. They can also be an excellent dessert at a party or a gathering with friends. Nutritional information Each muffin has approximately 250-300 calories, depending on the amount of sugar and butter used. They contain protein from eggs and cheese, healthy fats from nuts and butter, as well as carbohydrates from flour. It is a dessert that, when consumed in moderation, can be part of a balanced diet. Possible variations If you want to experiment, you can replace the nuts with almonds or ground chocolate. You can also add some dried fruit pieces for an extra flavor boost. Additionally, for a gluten-free version, you can use almond flour or a gluten-free flour blend. Frequently asked questions 1. Can I use another type of oil? Yes, you can use any neutral oil, such as canola or sunflower oil. 2. How can I store the muffins? These muffins store well in an airtight container at room temperature for 2-3 days. If filled with cream, it is recommended to keep them in the refrigerator. 3. Can I freeze the muffins? Yes, you can freeze the plain muffins. I recommend freezing them before decorating them with cream. This way, you can enjoy them whenever you want. Nut and vanilla cream muffins are a wonderful choice for anyone looking for a simple yet sophisticated dessert. With each bite, you will feel the fluffy texture and delicious taste of the nuts, enriched by the vanilla cream. So, don't hesitate to try this recipe and bring a smile to the faces of your loved ones!

Nut and vanilla cream muffins

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