Hot Milk Muffins

Name: Hot Milk Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12
Ingredients: Type 00 flour 1 ¾ cup; Eggs (approximately 3) 5.8 oz; Sugar 0.7 cup; Powdered yeast for sweets 2 tsp; Whole milk ½ cup; Butter 4 tbsp; Lemon peel 1; Granulated sugar to taste

183

Calories per serving

Vegetarian

Energy Kcal 183
Carbohydrates g 28.6
of which sugars g 14.7
Protein g 4.1
Fats g 5.8
of which saturated fat g 3.10
Fiber g 0.5
Cholesterol mg 64
Sodium mg 25

Difficulty: Easy
Prep time: 10 min
Cook time: 25 min
Makes: 12 pieces
Cost: Low

PRESENTATION

We loved the hot milk sponge cake, with its uniquely fluffy and irresistible texture, so we were tempted by a single-serving version: hot milk muffins. We were inspired by the original procedure, which ensures the typical softness that made this dessert so famous. Great to enjoy for breakfast with a cup of coffee, these muffins can also become a healthy and genuine snack for your children. To add a tasty touch, we've added a handful of sugar sprinkles, but nothing stops you from garnishing the muffins with a velvety ganache or enriching them with chocolate pieces!

Also try these delicious variants of the hot milk cake:

Hot milk sponge cake with cocoa
Hot milk sponge cake and coffee

INGREDIENTS

183

Calories per serving

Ingredients for 12 pieces: Type 00 flour 1 ¾ cup (220 g); Eggs 5.8 oz (165 g) - (approximately 3); Sugar 0.7 cup (140 g); Powdered yeast for sweets 2 tsp (8 g); Whole milk ½ cup (130 g); Butter 4 tbsp (60 g); Lemon peel 1

for decoration: Granulated sugar to taste

Preparation

How to prepare Hot Milk Muffins

To make the hot milk muffins, start by beating the eggs 1 and sugar with electric beaters 2 until you get a frothy mixture. With the beaters still running, incorporate the flour 3.

the baking powder 4, the lemon zest 5 and mix carefully to obtain a homogeneous mixture 6.

Pour the milk into a saucepan 7 and, as soon as it approaches a boil, add the butter 8 and let it melt 9.

Take about 4 tablespoons of the mixture and transfer them to a small bowl 10. Pour the hot milk into it 11 and mix with a spatula to obtain a sort of batter 12.

Now pour everything into the rest of the eggs, sugar, and flour mixture 13 and mix 14. Place paper liners in a 12-muffin tin and fill with the mixture 15.

Distribute sugar sprinkles on the surface 16 17 and bake in a preheated static oven at 350°F for about 20 minutes. Remove the hot milk muffins from the oven and let them cool slightly before serving 18.

Storage

Hot milk muffins can be stored for 2-3 days under a glass dome at room temperature. They can be frozen once baked, but it's not advisable to freeze the batter. Once the batter is ready, it is preferable to proceed immediately with baking.

Advice

You can use almond or soy milk instead of cow's milk. However, for this type of batter, it's preferable not to add chocolate chips. If you really can't resist this indulgent addition, you can cover the muffins with chocolate glaze after baking, as an alternative to the sugar sprinkles.

For the translation of some texts, artificial intelligence tools may have been used.