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Cream Muffins: the Simple Recipe for the Delicious and Moist Sweets

Total time: 30 min.
Difficulty: Low
Serves: 6 - 8 muffins
By Cookist

Cream muffins are delicious and fragrant sweets, a variant with cream of the classic muffins. These are soft cakes, with a pleasantly moist consistency, ideal for breakfast for the little ones and a snack for the whole family, dunked in a cup of milk or accompanied by a boiling infusion.

The preparation is quick and easy, and does not involve the use of butter, but of fresh liquid cream, mixed with sifted egg yolks, vanilla extract, flour and yeast; then incorporate the egg whites, whipped until stiff with the sugar, until a smooth and frothy mixture is obtained, which must then be worked for a very short time. This is poured into the cups, then cooked in the oven, in static mode, until the surface of the muffins is golden and fragrant.

If you don't have the appropriate muffin mold, you can use silicone molds or disposable aluminum ones: the fundamental thing is to fill them to 2/3 of their capacity, so that the dough does not come out during the passage into the oven.

Excellent to be enjoyed plain or dusted with an impalpable layer of icing sugar, cream muffins can be made even more delicious if garnished with a spoonful of pistachio cream, hzaelnut and chocolate cream or English cream: they will also be perfect as a dessert at the end of the meal, together with a cup of espresso, to end a dinner with friends on a sweet note. Find out how to prepare cream muffins following the step-by-step procedure and advice.

Fresh liquid cream at room temperature
160 ml
00 flour
130 grams
caster sugar
140 grams
medium eggs at room temperature
Vanilla essence
1 tsp
Baking powder for cakes
8 grams

How to Prepare Cream Muffins

Separate the egg yolks from the whites and whip the latter with an electric whisk, adding a little sugar at a time, until you obtain a swollen, frothy and firm mass.

Collect the egg yolks and cream in a bowl, then add the vanilla essence or extract.

Mix the liquid ingredients well with a hand whisk or with electric whisks at low speed.

Sift the flour with the yeast and add them to the egg yolk mixture, then mix with the whisk.

Add a few egg whites at a time, continuing to mix gently until you obtain a smooth, lump-free dough.

We recommend that you do not overwork the dough: as soon as the egg whites are well blended, you can proceed to distribute it into the baking cups.

Pour the mixture into the paper cups, placed in a special muffin mold, filling the to about 2/3 of their capacity. You can help yourself with a spoon or an ice cream scoop.

Cook in a preheated static oven at 200°C for the first 5 minutes, then lower the temperature to 185°C and continue cooking for another 10-12 minutes, until the muffins are golden brown on the surface. Before taking out of the oven, check the cooking with the toothpick test.

Once ready, take them out of the oven and place them on a cake rack; let them cool completely before serving.

Enjoy the cream muffins, soft and fragrant.


If you like, you can enrich it with chocolate chips, kept in the freezer for half an hour so that they do not melt during cooking, or add a handful of fresh berries, for a pleasant sour note, or some chopped dried fruit, for a truly irresistible crunchy touch.

The cream muffins can be stored at room temperature, tightly closed in an airtight container or under a glass bell jar for desserts, for a maximum of 3 days.

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