Strawberry Muffins are nice and tasty small pastries. You’ll start loving them as soon as their scent comes out of oven during the baking!
They are perfect as dessert or as snack!
Ingredients for the muffins (about 6-8):
- 115 g of soft butter;
- 115 g of sugar;
- 115 g of flour;
- 2 eggs;
- 1 teaspoon of vanilla extract;
- 8 g of baking powder.
Ingredients for the filling:
Ingredients for the butter cream:
- 100 g of butter;
- 250 g of icing sugar;
- 3 tablespoons of milk or water;
- 1 teaspoon of vanilla or lemon extract.
Preparing the Strawberry Muffins
Preparing the strawberry cream without eggs
Prepare the strawberry cream without eggs using my recipe.
You obtain a great quantity of cream using those doses, but you can conserve it in the fridge stored in a jar up to 1 week. Otherwise, we can reduce the ingredients (e.g. halving the doses).
Preparing the mixture for the muffins
Arrange 6-8 paper cups into a muffins tray. Preheat the oven to 160° C in static mode.
In a bowl sift the flour together with the baking powder and the vanilla extract.
In another bowl stir together the butter and the sugar using a spoon until a soft cream is obtained.
Add the eggs, one at time, and combine using an electric whisk.
Add the sifted powders, few at time. Stir until a soft and uniform mixture is obtained.
Pour a spoon of this mixture in each cups. In the center, arrange a spoon of strawberry cream. Cover the cream with other muffin mixture and level the top using a spoon.
Cooking the Strawberry Muffins
Bake the muffins for about 30 minutes.
To check the cooking insert a skewer in the center of one muffin: if it comes out clean, they are ready!
Let the muffins cool.
Preparing the cream butter
Prepare the cream butter to garnish the muffins.
Stir the butter, the vanilla and the milk (or the water) until a smooth and soft cream is obtained.
Note: For this step, we can either use a spoon or an electric whisk.
Transfer the cream butter in a pastry bag and garnish the top of the muffins!