Cream Muffins

This basic muffin recipe is simple baked with a sprinkle of sugar on top which gives them a crunchy top. The batter of this cupcake is chilled in the fridge for 2 hours before baking which makes these muffins taste and feel different.

4.40 oz sugar (125 g)
6 oz all-purpose flour, unbleached (170 g)
4.40 oz butter (125 g)
heavy cream (90 mL)
2 eggs
1 Tbsp. pure vanilla extract
instant yeast (8 g)
sea salt

Start by melting the butter and then set it aside to cool. In a medium-sized bowl, add two eggs and beat them with an electric whisk until they start to foam, then add sugar.

Continue beating it until the sugar is dissolved, the mixture is which and light. Add the melted butter and whisk it in to incorporate it into the egg mixture. Add vanilla extract for flavouring and beat it in for a minute. Sift in flour, yeast and salt into the wet mixture then with a spatula, fold everything in, you want to be gentle with the batter because the beaten eggs will form the structure of the muffins and make them firm up. Remember that you have to use instant yeast because it does not need blooming.

Gently fold everything just until the flour is moistened and there are no lumps in the batter. Bring the bowl with heavy cream and beat it until the cream thickens. Add the cream into the batter and fold it until you have a homogenous mixture. Cover the bowl with the batter with a plastic wrap and let it rest in the fridge for about 2 hours.

Preheat your oven to 392°F (200°C/180°C fan, Gas Mark 6) and line a muffin tin with parchment paper.

Once the batter has chilled, scoop and add about three quarters into the liners then top each muffin with about half a tsp. of sugar.

Bake for 15 minutes. Once baked and out of the oven, leave them in the pan for about 5 minutes then transfer them on a wire rack and let them cool completely.

These cream muffins are delicious for breakfast or as a snack.