Fruit Muffins

by Editorial Staff

Such delicious muffins will surely please kids and not only. Serving this delicacy to the guests, you will certainly receive a lot of compliments in your direction.

Ingredients

  • Unsalted butter (room temperature) – 125 g
  • Powdered sugar – 150 g
  • Peach syrup or juice – 2 tbsp
  • Eggs at room temperature – 2 pcs.
  • Wheat flour – 180 g
  • Baking powder – 1/2 tbsp
  • Milk – 3 tbsp
    *
  • For the top:
  • Mascarpone cheese – 250 g
  • Powdered sugar – 80 g
    *
  • For filling:
  • Peaches (peeled and diced) – 2 pcs.
  • Raspberries – 1/2 cup
  • Strawberries (cut into halves) – 6 pcs.

Directions

  1. Turn on the oven to preheat 180 degrees. Cover the muffin molds with paper molds (about 12 pieces).
  2. Put butter, icing sugar, syrup in a large bowl and beat well with a mixer until fluffy.
  3. Add eggs and beat well again.
  4. Add flour, baking powder and milk, stir well, about 2 minutes.
  5. With an ice cream spoon, put (one spoon) into each mold. Place in the oven and bake for about 20-25 minutes.
  6. Remove the finished muffins from the oven and transfer to the wire rack. Leave to cool.
  7. Meanwhile, prepare the top for the muffins. In a large bowl, beat the mascarpone and powdered sugar until fluffy. Put in the refrigerator.
  8. Place the peaches and raspberries in a kitchen processor and chop the fruit until fine, but not puree.
  9. Use the apple corer to remove the core from the muffins, but do not discard. Put a little fruit mixture in the middle of each muffin, press down with your finger and close with the center that you cut out before.
  10. On each muffin, use a pastry syringe or bag to lay out slides of whipped mascarpone cheese, thus closing the peeping middle. Decorate the muffins with strawberry halves.

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