Moist and Fluffy Cream Muffins
Moist and Fluffy Cream Muffins
Easy Cream Muffin Recipe for Beginner Bakers
Craving a sweet treat for a special occasion or just a little pick-me-up? Today, we’re sharing a delightful recipe for moist and fluffy cream muffins that even baking beginners can master! These muffins boast a delightful contrast between a slightly crisp exterior and a tender, moist interior, enriched with the delicate flavor of fresh cream for an elevated dessert experience. Give them a try with confidence!
Key Ingredients- 142g Fresh Cream (heavy cream with at least 35% fat content recommended)
- 72g Eggs (approx. 1.5 large eggs, at room temperature)
- Vanilla Extract or Oil, a dash (about 4-5 drops, to eliminate egg odor and enhance flavor)
- 117g Cake Flour, sifted
- 4g Baking Powder (approx. 2 tsp)
- 85g Granulated Sugar
- 1g Fine Salt (a pinch)
Cooking Instructions
Step 1
In a large, deep bowl, pour in 142g of fresh cream. It’s best to keep the cream cold.
Step 2
Add 72g of eggs, which have been brought to room temperature to remove their chill, into the bowl with the cream.
Step 3
Add a dash of vanilla extract or oil (about 4-5 drops) to enhance the flavor and mask any egg scent.
Step 4
Using a whisk, gently combine all the ingredients until they are just blended and form a single mixture. Be careful not to over-whisk; a light mixing motion is sufficient.
Step 5
Now, it’s time to add the dry ingredients. Sift together 117g of cake flour and 4g of baking powder over the bowl. Sifting prevents lumps and helps create a softer muffin texture.
Step 6
Add 85g of granulated sugar for sweetness and 1g of fine salt (about a pinch) for a hint of flavor, directly onto the sifted dry ingredients.
Step 7
Sift all the dry ingredients together once more over the wet mixture. This double-sifting step is crucial for achieving a wonderfully tender crumb in your muffins.
Step 8
Switch to a silicone spatula. Gently fold the dry ingredients into the wet mixture until just combined and no dry flour streaks are visible. Overmixing can lead to tough muffins, so stop as soon as the flour disappears.
Step 9
Transfer the prepared muffin batter into a piping bag. If you don’t have a piping bag, a spoon or ladle can also be used. A piping bag helps ensure even distribution of batter into the muffin cups.
Step 10
Fill the muffin liners in the muffin tin with the batter, dividing it evenly to make about 5-6 muffins. Fill each liner about two-thirds full to allow room for them to rise during baking.
Step 11
Sprinkle a suitable amount of almond slices over the batter in each muffin cup for a delightful nutty aroma and a satisfying crunch.
Step 12
Preheat your oven to 175°C (350°F). Bake the muffins in the preheated oven at 175°C for 20 minutes. Then, reduce the oven temperature slightly to 172°C (340°F) and continue baking for another 10 minutes. (Total baking time: 30 minutes. Initial preheat: 175°C/175°C, Baking stages: 175°C/172°C for 20 mins + 175°C/175°C for 10 mins).
Step 13
Once the muffins are golden brown and baked through, carefully remove them from the oven and transfer them from the muffin tin. Let them cool completely on a wire rack at room temperature before arranging them on a serving plate for a beautiful presentation.
Step 14
Your moist and fluffy cream muffins are ready to enjoy! Perfect with a warm cup of coffee or tea.
