Grandmother’s Muffins Recipe (Muffin della Nonna)
Category: Desserts
Servings: 12 muffins
Ingredients:
| Ingredient | Quantity |
|---|---|
| Granulated sugar | 200g |
| All-purpose flour (00) | 400g |
| Butter (softened) | 190g |
| Whole milk | 200ml |
| Eggs | 3 |
| Vanilla bean | 1 |
| Pine nuts (for topping) | 50g |
| Baking powder | 16g |
| Salt | 1 pinch |
| Milk | 270ml |
| Fresh cream (liquid) | 70ml |
| Egg yolks | 4 |
| Cornstarch (maizena) | 30g |
| Granulated sugar (for custard) | 100g |
| Powdered sugar (for dusting) | To taste |
Instructions:
-
Prepare the Muffin Batter:
In a large mixing bowl, combine softened butter (cut into cubes) and granulated sugar. Using an electric mixer, beat together the butter and sugar for about 10 minutes until the mixture becomes creamy and fluffy. -
Add the whole eggs, one at a time, mixing well after each addition. Then, pour in the milk at room temperature, a little at a time, while continuing to beat the batter.
-
Sift the all-purpose flour and baking powder together, then add them to the mixture along with a pinch of salt. Stir until the flour is fully incorporated into the batter.
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Split the vanilla bean lengthwise with a knife and scrape out the seeds. Add these seeds to the batter, mixing well to distribute them evenly.
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Fill the Muffin Cups:
Line a muffin tin with 12 paper muffin cups. Spoon approximately 90g of batter into each cup. Once all the cups are filled, sprinkle the tops of the muffins with pine nuts for extra texture and flavor. -
Prepare the Vanilla Custard:
In a saucepan, combine the milk and fresh cream. Gently heat the mixture over low heat, bringing it to just below boiling point. Once it reaches this stage, remove it from the heat and let the vanilla bean infuse for about 5 minutes. -
In a separate large bowl, beat the egg yolks with the sugar using an electric mixer or a whisk until smooth and creamy. Add the cornstarch (sifted) and mix it well into the egg mixture.
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After the vanilla has infused into the milk and cream mixture, remove the vanilla pod and pour the egg yolk mixture into the warm milk mixture. Return to the stovetop over low heat, stirring constantly with a whisk. Cook until the custard thickens and reaches the desired consistency.
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Bake the Muffins:
Preheat your oven to 180°C (350°F) and bake the muffins for about 20-25 minutes, or until they are golden brown and a toothpick inserted into the center comes out clean. -
Assemble the Muffins:
Once the muffins have cooled completely, carefully remove them from the muffin tin. For the filling, you have two options:- Option 1: Slice the top off each muffin and set it aside (it will be used to close the muffin after filling). Using a piping bag (without a nozzle), fill the muffins with the cooled vanilla custard.
- Option 2: If you prefer not to slice the muffins, use a round cutter to remove the inside of the muffin. Save the crumbs, as you’ll need them for decoration. Fill the hollowed muffin with the custard.
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Decorate and Serve:
For added decoration, take the saved muffin crumbs (from option 2) and place them as a topping over the custard-filled muffins. Alternatively, you can place the reserved muffin tops back on top of the custard-filled muffins. Finish by dusting the muffins with powdered sugar. -
Enjoy:
Serve your delicious and fluffy Grandmother’s Muffins and delight in their creamy vanilla filling and sweet topping!
This classic recipe brings comfort and nostalgia with every bite, blending rich, buttery muffins with a velvety vanilla custard. Perfect for sharing with family and friends, these muffins are sure to become a treasured favorite.
