Traditional recipes

Muffins with mascarpone

Muffins with mascarpone

A wonderful spring dear chefs with warmth in souls and fulfilled dreams!
Laura Sava inspiration

  • 200 g mascarpone
  • 4 eggs
  • 150 g yogurt
  • 350 g flour
  • 50 ml milk
  • 100 g of sugar
  • 4 lg honey
  • Vania
  • 1 pinch of salt
  • 15 g baking powder
  • cherries from jam

Servings: 16

Preparation time: less than 60 minutes

RECIPE PREPARATION Muffins with mascarpone:

Mix eggs well with sugar and honey, vanilla and salt, add mascarpone cheese, yogurt and milk, mix, add sifted flour together with baking powder and mix well

Fill the muffin tins on 3 tips and put in each a few cherries, put in the preheated oven for about 20 minutes

Good appetite and a wonderful spring full of love and happiness

Tips sites

1

ATTENTION !! Do not try to create addiction, you will take one and you will not be able to stop :))


Preparation Tiramisu & # 8211 classic recipe with mascarpone and biscuits

What is so specific about my favorite Tiramisu recipe? Well, the fact that I also use egg whites. In the classic recipe, the cream for this dessert is made using only the yolks.

In some recipes, whipped cream is added just to give volume and extra aeration to the cream. But why add an extra ingredient when we can do this with sterilized and whipped egg whites like meringue?

If we do not use them with Tiramisu cream, we are left with 5 egg whites for which we will then have to look for solutions. The remaining egg whites can be frozen or used, for example, for a delicious cake recipe made from cocoa egg whites, but I prefer not to stick with them, but to use them in mascarpone cream.

Find below the written recipe and the recipe in video format, posted on the blog's YouTube channel.

If you want to see other video recipes or subscribe to the YouTube channel, go to this link.


Muffins with mascarpone and cherries

They were very good! Fluffy, fragrant and slightly sour.

Other sweet muffin recipes:

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8 Comments on Mascarpone and cherry muffins

Hello, what can I replace almond flour with? Can coconut sugar be inoculated with maple syrup?

Instead of almond flour you can put wholemeal flour. Yes, you can replace coconut sugar with maple syrup.

Some delicious muffins came out. My little girl loves them. Thanks so much for the recipe, Flavia!

I'm so glad, Luciana! Good luck to the little one.

Hi. Does the dough have to be chewed like that? It's like it's raw inside & # 8230.

Did the muffins come out gummy? With mascarpone in the composition, the texture does not come out very dry.

Hi! Can I only use egg yolk? Do I still get out properly?

I haven't tried, so I can't advise you on this.

Leave an answer Cancel reply

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Rice flour pudding with mascarpone

BRIOSE WITH MASCARPONE AND YOGHURT Muffins, Muffins, Bread, Breakfast, Desserts. CONOPIDA & # 8211 Flaveur Recipes Baby Food, Muffins, Cooking, Breakfast. Ramonei Dascalu Recipes Cookies, Muffins, Breakfast. Vegan and healthy jelly sweets are quick and.

CU SMANTANA & # 8211 Flaveur Macaroni And Cheese, Food, Mascarpone. VEGETABLE CHIFTELUTE & # 8211 Flavor. DESSERT WITH BISCUITS AND BANANAS & # 8211 Flaveur Tiramisu, Pancakes, Breakfast, Desserts.

OAT COOKIES WITH CROWNS & # 8211 Flaveur. Muffins with mascarpone and cherries Desserts, Muffins, Breakfast, Food, Mascarpone. Pumpkin and pepper puree baked kapia & # 8211 Flaveur Baby Food Recipes. Pumpkin stuffed with meat & # 8211 RECIPE BOOK Lasagna, Diet, Mascarpone. Posts 4k Followers 951 Following. For breakfast or as a dessert, prepare pancakes with bananas. They are very nutritious, fragrant and tasty. Or you can do otherwise, I usually make the dough quickly in the evening and leave it in the fridge all night and bake it in the morning while Pope Gandacel has breakfast.

Self-diversification, Recipes, Lifestyle. You can associate them with any mix of fruits you want, whether they are berries or exotic fruits.


Tart recipe with mascarpone cream and chocolate

400 grams of puff pastry
250 grams of chocolate mascarpone cream
6 strawberries
mint leaves

  • Preparation for the tart recipe with mascarpone cream and chocolate
  1. We start by making mascarpone cream and chocolate whose recipe you have here. We give the cold cream and we start to make the tart shells, from puff pastry dough.
  2. Turn the oven to 180 degrees and put baking paper in the oven tray.
  3. Unwrap the puff pastry from the bag and spread it on the work table.
  4. We cut with the help of a glass (or metal ring) with a diameter of 8 cm and then with the help of the other glass (or metal ring) smaller than 6 cm, we press inside the cut circle, without cutting the disc.
  5. Do the same until we finish cutting all the dough, put the discs in the tray and prick in the middle with a fork from place to place, taking care not to prick the part on the outer edge where we drew the circle.
  6. Beat the egg very well, and with the help of a kitchen brush (thinner) lightly grease the outer circle, taking care not to grease the inside. In this way. at the end, after baking, the outer circle will harden and the inside, being fragile, we will be able to press it with our fingers and thus we will create a gap in which we will put the cream.
  7. Bake for about 20 minutes, until we notice that the dough discs that form the base of our tarts begin to brown and then we take out the tray, take the discs and transfer them on a grill, leaving them to cool.
  8. After they have cooled (we can leave overnight), we break the middle as we explained above, creating a gap in which, with the help of a posh, we put the mascarpone cream with dark chocolate.
  9. Decorate with halves of fresh strawberries and mint leaves and then serve with great appetite.

Tart recipe with mascarpone cream and chocolate

400 grams of puff pastry
250 grams of chocolate mascarpone cream
6 strawberries
mint leaves

  • Preparation for the tart recipe with mascarpone cream and chocolate
  1. We start by making mascarpone cream and chocolate whose recipe you have here. We give the cold cream and we start to make the tart shells, from puff pastry dough.
  2. Turn the oven to 180 degrees and put baking paper in the oven tray.
  3. Unwrap the puff pastry from the bag and spread it on the work table.
  4. We cut with the help of a glass (or metal ring) with a diameter of 8 cm and then with the help of the other glass (or metal ring) smaller than 6 cm, we press inside the cut circle, without cutting the disc.
  5. Do the same until we finish cutting all the dough, put the discs in the tray and prick in the middle with a fork from place to place, taking care not to prick the part on the outer edge where we drew the circle.
  6. Beat the egg very well, and with the help of a kitchen brush (thinner) lightly grease the outer circle, taking care not to grease the inside. In this way. at the end, after baking, the outer circle will harden and the inside, being fragile, we will be able to press it with our fingers and thus we will create a gap in which we will put the cream.
  7. Bake for about 20 minutes, until we notice that the dough discs that form the base of our tarts begin to brown and then we take out the tray, take the discs and transfer them on a grill, leaving them to cool.
  8. After they have cooled (we can leave overnight), we break the middle as we explained above, creating a gap in which, with the help of a posh, we put the mascarpone cream with dark chocolate.
  9. Decorate with halves of fresh strawberries and mint leaves and then serve with great appetite.

Tiramisu muffins, the perfect recipe for children or pregnant women.

Speaking of syrup, I gave up coffee and used cocoa and coffee essence for its characteristic taste. Of course you can also use coffee, but I do not recommend serving it to children up to 10-12 years because the excess caffeine shakes them a lot. For the cream, of course, I opted for mascarpone. There is no tiramisu without mascarpone, so I couldn't rule it out. Also because I wanted it to be a child friendly recipe, I didn't put raw eggs, but I used whipped cream.

Cream has two roles. First of all, aerate the cream, and secondly it stabilizes the cream and makes it firm enough to decorate the muffins. It is very important to syrup the muffins according to your preferences, more or less, then to put the cream and at the end to sprinkle a little cocoa over it. Then all you have to do is put them in the fridge and you can enjoy them. I can only tell you that they are wonderful, very tasty and fragrant. Of course you can also try my recipe classic tiramisu, if you prefer the traditional recipe.


For mascarpone cream muffins we need the following ingredients:

  • 200 gr. sugar
  • 3 eggs
  • 140 ml. buttermilk
  • 200 gr.unt 80% fat
  • a pinch of salt
  • 50 gr.cacao
  • 150 ml oil
  • 250 gr. flour
  • a sachet of baking powder
  • flavors according to preference

A first rule to follow when making muffins is that we must first mix the dry ingredients and the wet ingredients separately.

If we want to get some well-raised muffins with a moth, which shows that some small mountains we have to leave the dough before baking in the fridge for a few hours or preferably overnight. The flour will hydrate very well, and the temperature contrast from the moment we bake them will form those miniature mountains.

Mix the flour with the baking powder and cocoa and then sift them. Melt the butter, but it should not be very hot at the time of use. When it is at the right temperature, we mix it with oil and whipped milk.

We break the eggs in a large bowl and mix them with salt and sugar until the mixture increases its volume considerably. Now it's time to add the mixture of butter, oil and milk and mix a little just enough to incorporate well. At the end we add all the flour and mix. We get a well-bound composition.

Leave in the fridge for a few hours or if possible overnight. We portion the composition in the special form of baking muffins in which we put paper for muffins or special silicone shapes. We fill the forms about three quarters and bake the tray in the preheated oven. Baking time is about 13-15 minutes depending on the oven.

They can be served as simple or decorated as you prefer. For decoration I used 300 gr. mascarpone, vanilla sugar, the juice of two lime and 250 gr. cheese cream. I mixed them and then left the mixture in the fridge for about 1 hour. For decoration I also used grated lemon peel.


Mascarpone muffins - Recipes

Because tomorrow is my father's birthday, I thought it would be best to have such a festive day. We really can't see each other these days, we still have to celebrate in a way. So we baked some muffins with mascarpone, garnished with strawberries, with the thought that summer is much closer and that in about two weekends we will all see each other. Because, we have a lot to celebrate these days, we are a few celebrated one after the other. These cute ones muffins with mascarpone they are made of wet, chocolatey top, and the mascarpone and sour cream cream is exactly what they need to make some simple muffins an irresistible dessert. Then I arranged them nicely and tried to make them stars with the help of Panix's Lumix.

Ingredients for the muffin recipe with mascarpone

  • 120 gr butter
  • 300 gr sugar cough
  • 3 eggs
  • 280 gr flour
  • 2 tablespoons organic cocoa
  • 250 ml yogurt
  • 1 sachet of baking powder
  • 1/2 teaspoon baking soda (quenched with 1 tablespoon vinegar)
  • 1 vanilla essence
  • for mascarpone cream
  • 100 gr mascarpone
  • 250 ml sour cream (35% fat)
  • 3-4 tablespoons powdered sugar
  • * about 20-22 muffins come out
  • strawberries for decoration

Method of preparation for the recipe of Mascarpone muffins

Preheat the oven to 180 degrees.

Mix the butter with the caster sugar until dissolved. Add the vanilla essence. Gradually add a beaten egg for the omelet. Do the same with all three eggs. Incorporate half the amount of flour mixed with baking powder, half the amount of cocoa. Add the yogurt and then add the rest of the flour and cocoa. Finally, incorporate the baking soda quenched in lemon juice or vinegar.

Put 2 large tablespoons of the composition in the special paper forms for muffins. Bake at 160 degrees for 30-35 minutes.

Separately mix the cream until it becomes whipped cream. Rub the mascarpone cheese with the powdered sugar and then incorporate it into the whipped cream.

When the muffins are cold, garnish them with mascarpone cream. Garnish them with halved strawberries!


For mascarpone cream muffins we need the following ingredients:

  • 200 gr. sugar
  • 3 eggs
  • 140 ml. buttermilk
  • 200 gr.unt 80% fat
  • a pinch of salt
  • 50 gr.cacao
  • 150 ml oil
  • 250 gr. flour
  • a sachet of baking powder
  • flavors according to preference

A first rule to follow when making muffins is that we must first mix the dry ingredients and the wet ingredients separately.

If we want to get some well-raised muffins with a moth, which shows that some small mountains we have to leave the dough before baking in the fridge for a few hours or preferably overnight. The flour will hydrate very well, and the temperature contrast from the moment we bake them will form those miniature mountains.

Mix the flour with the baking powder and cocoa and then sift them. Melt the butter, but it should not be very hot at the time of use. When it is at the right temperature, we mix it with oil and whipped milk.

We break the eggs in a large bowl and mix them with salt and sugar until the mixture increases its volume considerably. Now it's time to add the mixture of butter, oil and milk and mix a little just enough to incorporate well. At the end we add all the flour and mix. We get a well-bound composition.

Leave in the fridge for a few hours or if possible overnight. We portion the composition in the special form of baking muffins in which we put paper for muffins or special silicone shapes. We fill the forms about three quarters and bake the tray in the preheated oven. Baking time is about 13-15 minutes depending on the oven.

They can be served as simple or decorated as you prefer. For decoration I used 300 gr. mascarpone, vanilla sugar, the juice of two lime and 250 gr. cheese cream. I mixed them then left the mixture in the fridge for about 1 hour. For decoration I also used grated lemon peel.