Strawberry foam muffins

Fluffy Muffins with Strawberry Foam

If you're looking for a delicious and easy-to-make recipe that will bring a smile to the faces of your loved ones, you've come to the right place! These fluffy muffins, topped with fresh strawberry foam, are perfect for any occasion, from a special breakfast to a sweet snack between meals. Let's embark on this culinary journey together!

Preparation time: 15 minutes
Baking time: 20-25 minutes
Total time: 40 minutes
Number of servings: 12 muffins

Necessary ingredients

For the muffins:
- 3 large eggs (preferably at room temperature)
- 1 cup sugar (approximately 200 g)
- 1 cup and 1/2 of flour (approximately 200 g + 100 g)
- 1/2 cup oil (approximately 125 ml)
- 1 teaspoon vanilla extract
- 1 packet baking powder (approx. 10 g)
- A pinch of salt

For the strawberry foam:
- 250 g fresh strawberries (choose firm and ripe strawberries for a more intense flavor)
- 250 ml whipped cream (ideally cold for better whipping)
- 3 teaspoons powdered sugar (adjust according to your sweetness preferences)

Preparing the muffins

1. Preparing the ingredients: Make sure you have all the ingredients at hand. Start by preheating the oven to 180°C. An important step to achieve fluffy muffins is to begin with a well-heated oven.

2. Mixing the wet ingredients: In a large bowl, add the eggs, sugar, salt, and vanilla extract. Use an electric mixer on medium speed to beat the ingredients until you achieve a frothy, light-colored mixture. This step will incorporate air into the mix, which is essential for fluffy muffins.

3. Incorporating the oil: Add the oil in a thin stream while continuing to mix. This technique is similar to making mayonnaise and helps emulsify the oil into the mixture, giving the muffins a richer texture.

4. Adding the dry ingredients: In another bowl, combine the flour with the baking powder. Then, sifting the flour is an essential step to avoid lumps. Incorporate the flour mixture into the wet mixture, stirring with a spatula or wooden spoon just until the ingredients are combined. Do not overmix, as the muffins will become dense.

5. Filling the tray: Prepare a muffin tray, greased with oil or lined with special muffin papers. Divide the mixture evenly among the muffin cups, filling them about 2/3 full to allow for expansion during baking.

6. Baking: Place the tray in the preheated oven and bake the muffins for 20-25 minutes or until they turn golden and pass the toothpick test (when you insert a toothpick into the center of a muffin, it should come out clean).

Preparing the strawberry foam

1. Preparing the strawberries: Wash the strawberries well and cut them in halves or quarters, depending on their size. If desired, you can reserve a few for decoration.

2. Blending: In a blender, add the cut strawberries and powdered sugar. Blend until you achieve a smooth puree. You can adjust the sweetness to taste by adding more powdered sugar if needed.

3. Whipping the cream: In a separate bowl, whip the cold cream until it becomes firm. Ensure that the bowl and utensils are well-chilled to achieve perfectly whipped cream.

4. Combining: Using a spatula, gently fold the strawberry puree into the whipped cream, mixing lightly to avoid losing air in the mixture. This foam will be fluffy and aromatic, perfect for decorating the muffins.

Assembly

Once the muffins have completely cooled, use a piping bag to decorate each muffin with the strawberry foam. If you want to add a touch of elegance, you can top with a few slices of fresh strawberries.

Helpful tips

- Ingredient variations: You can add some blueberries or chocolate chips to the muffin mixture to create delicious variations.
- Serving: These muffins are delicious served warm, but also cold. You can accompany them with a cup of green tea or a creamy cappuccino.
- Storage: The muffins can be kept in an airtight container at room temperature for 2-3 days or in the fridge for up to a week.

Nutritional benefits

These muffins with strawberry foam are not only delicious but also nutritious. Strawberries are rich in vitamin C, fiber, and antioxidants, while eggs add essential proteins. The sunflower oil used in the mixture is a good source of healthy fats.

Frequently asked questions

1. Can I use whole wheat flour instead of white flour?
Yes, you can replace some of the white flour with whole wheat flour, but keep in mind that the texture of the muffins will be slightly different.

2. What can I do if I don't have whipped cream?
You can substitute whipped cream with Greek yogurt or mascarpone for a lower-calorie option.

3. How can I enhance the flavor of the muffins?
You can add lemon or orange zest to the mixture for a flavor boost.

These muffins with strawberry foam are a perfect choice for a sweet moment every day. I encourage you to try this simple recipe, which will surely become a family favorite! Enjoy!