Muffins with coffee cream and sour cherry jam

Name: Muffins with coffee cream and sour cherry jam
Ingredients: For muffins: 3 eggs 1 cup milk 1/4 cup oil 3/4 cup sugar 60 ml brewed coffee 350-380 g flour 1 packet baking powder 2 teaspoons powdered sugar with vanilla pods grated orange peel For the coffee cream

Dessert - Muffins with coffee cream and sour cherry jam by Salomea F. - Recipia

Every weekend, I try to have something sweet on hand. This time I made muffins with sour cherry jam and a coffee cream that I prepare quite often, especially when I don't feel like making something complicated. The recipe is not demanding, and if you have the ingredients on hand, it goes quickly. The jam in the middle and the cream on top make all the difference. Quick info Total time: approx. 1 hour Preparation time: 20 minutes Baking time: 30-35 minutes Quantity: 20 muffins Difficulty: easy Recipe type: weekend dessert, also suitable for snacks or lunch boxes Ingredients For the muffins: 3 eggs 1 cup milk 1/4 cup oil 3/4 cup sugar 60 ml brewed coffee, cold 350-380 g flour (I usually start with 300 g and then add the rest as needed) 1 packet baking powder 2 teaspoons powdered sugar with vanilla beans grated orange peel For the coffee cream: 200 ml liquid cream (preferably cold) 4 heaping tablespoons whipping cream 4 teaspoons vanilla pudding mix (I used a stabilizer with vanilla flavor; if you don’t have it, see substitutions) 1 teaspoon instant coffee sour cherry jam (for filling the muffins) Preparation method 1. Preheat the oven to medium temperature (about 180°C for electric ovens). Prepare the muffin molds – I use silicone ones, but regular ones with special paper work too. 2. In a bowl, mix the eggs with the sugar and powdered sugar with vanilla until frothy, and the sugar is no longer grainy. 3. Gradually add the oil in a thin stream while continuing to mix. Then pour in the milk and cold coffee. Mix until well combined. 4. In a separate bowl, combine the flour (300 g) with the baking powder. Gradually incorporate the flour mixture into the liquid mixture. If it seems too soft (it should have the consistency of a cake batter), gradually add the remaining flour until you reach the right texture. I usually add another 60-80 g, depending on the flour and humidity in the kitchen. 5. Finally, incorporate the grated orange peel. 6. Fill the muffin molds three-quarters full with the batter. Place them in a tray for stability. 7. Bake in the preheated oven for 30-35 minutes. They are done when they are golden brown and pass the toothpick test. If the toothpick comes out clean, you can take them out. 8. Let the muffins cool completely before filling them. 9. Once cooled, gently scoop out the center of each muffin with a small knife. If they have puffed up and formed a peak, first cut off the top, then scoop. 10. Fill each hollow with a teaspoon of sour cherry jam. 11. For the cream, whip the liquid cream with the whipping cream, starting on low speed and then increasing, until you get a firm foam. 12. Add the vanilla pudding mix and instant coffee, gently folding with a spatula, not using the mixer, to keep it airy. 13. Place the cream in a piping bag (or in a bag with a corner cut off) and decorate each muffin. Decorate as desired or leave them plain. Why I make this recipe often These muffins are quick, you don’t need complicated equipment, and they don’t make much mess. The sour cherry filling and coffee cream give the final flavor, so they don’t feel dry. They keep well for two or three days if there are any left. Tips and variations Tips If you don’t have silicone molds, line regular molds with special papers; otherwise, they may stick. When scooping out the muffins, don’t go too deep, so they don’t break at the base. Don’t use cooking cream for the cream; use liquid cream for desserts, or it won’t whip well. Substitutions If you can’t find vanilla pudding mix or stabilizer, you can try using vanilla powdered sugar and whipping the cream more, but the texture will be less stable. Instead of sour cherry jam, any tart jam (like currant, sour cherry, etc.) works well. You can omit the instant coffee if you don’t like coffee, but the final taste will be different. Variations Lemon zest can be used instead of orange for a different flavor. If you want, you can add a bit of cocoa powder to the batter for a more chocolatey version. Serving ideas They can be served plain or with a little powdered sugar on top if you don’t feel like cream. They also pair well with coffee or tea. They can be packed for work or school, but remember they have cream, so it’s better to consume them quickly if you don’t have a fridge. Frequently asked questions 1. What do I do if the muffins stick to the mold? If you use silicone molds, they shouldn’t stick. For metal molds, you need special paper for muffins or to grease them well with butter and flour. 2. Can the cream be made only with liquid cream? Yes, but it will be less stable and won’t hold its shape for decoration. The whipping cream and vanilla stabilizer help with consistency. 3. Can I use a different type of jam in the middle? Yes, any tart jam works well. I’ve tried it with currant jam too. 4. If I don’t have instant coffee, can I use regular instant coffee? You can use instant coffee dissolved in a little water and cooled, but add it gradually and taste the cream to avoid it being too runny. 5. The batter seems too soft or too hard. What should I do? The texture should be like cake batter. If it’s too liquid, add more flour; if it’s too dense, add a tablespoon of milk. Nutritional values (estimate) One muffin (with cream and jam) has approximately 200-220 kcal. Macros per serving: 28-30 g carbohydrates, 7-8 g fats, 4-5 g proteins. These are estimates and depend on the amount of cream, jam, and the size of the muffin. Storage and reheating They can be stored in the fridge, covered, for up to 3 days. Without cream, they can last at room temperature in a well-sealed box. I do not recommend reheating, as the cream melts and the texture changes. If you want to freeze them, make only the muffins without cream or jam, and add the filling after defrosting.

Muffins with coffee cream and sour cherry jam

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