Soft & Fluffy Muffins with Mascarpone Cream Filling

Well weel I have a confession to make about these muffins. First, they were absolutely delicious and totally worth making at home, so please don’t take anything I’m about to say as criticism of the final product, far from it. Second, I completely messed up the intended recipe hahahaha. I was cooking like five things at the time and I was originally going to fill these muffins with a homemade blueberry jam instead of the mascarpone cream. ;D Was is the imperative word 😛

By the time I realized the mistake it was already too late, and I was about to just bake some very basic plain muffins, maybe toss some nuts on top or just a little extra sugar. But then I spotted a leftover container of mascarpone cheese in the fridge, whipped it up with a little sugar, and spooned it right into the muffins. The result is honestly kind of perfect, basically a soft and fluffy muffin with a filling that tastes like a really thick, rich whipped cream. Super yummy hahaha, everything worked out in the end.

And the best part? You can totally swap the mascarpone filling for a slightly tangy jam, like blueberry or mixed berry, or honestly go wild and do both, a little mascarpone and a spoonful of fruit jam together. Either way, this is one of those happy accident recipes that you end up making on purpose from then on. Let’s get into it!

Soft & Fluffy Muffins with Mascarpone Cream Filling

Servings: 12
Time: 1hr
Difficulty: Normal
Rating: ★★★★★
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Nothing like a crispy on the outside, creamy on the inside muffin, with a rich and sweet mascarpone filling tucked right in the middle.

Ingredients

Flour – 300g
Baking Powder – 4g (+/- 1 Teaspoon)
Brown Sugar – 160g
Egg – 1 L
Milk – 250ml
Butter – 80g (Soft or 60ml Sunflower Oil)
Mascarpone Cheese – 125g
White Sugar – 30g
Salt – A Pinch

Directions

Preheat the oven to 180ºC (350ºF) and line about 12 muffin tins with non-stick parchment paper or cupcake papers.
In a bowl, add the flour, baking powder, brown sugar, and a pinch of salt, mix well.
In another bowl, add the egg (at room temperature), milk (at room temperature), and butter (at room temperature), whisk well until creamy.

Combine the two mixtures and whisk well until you obtain a thick and creamy batter.

In a separate bowl, vigorously whisk the mascarpone cheese with the white sugar until you obtain a thick cream, taste and add more sugar if you want it sweeter.

Distribute the batter among the cupcake tins and place a hefty teaspoon of mascarpone cream in the center of each one. Bake at 180ºC (350ºF) for about 12 to 16 minutes, or until golden brown. Enjoy!

Notes & Tips: Looking back, I really think adding a splash of vanilla extract to the mascarpone cream, or even directly into the muffin batter, would take these to the next level. I’m definitely trying that next time. Also, the muffins on their own are already on the sweeter side, so if you’re adding a jam or jelly, go for something with a little more tartness, like blueberry, blackberry or raspberry. If you pile on a really sweet jam on top of the already sweet batter, it can end up a bit too much sweetness and muddy the flavors a little.

If you’re making these for the first time, don’t overmix the batter once you combine the wet and dry ingredients, just whisk until everything is incorporated and you’re good. Overmixing develops the gluten and gives you dense, tough muffins instead of the light fluffy texture you want.

Make sure all your wet ingredients are at room temperature before mixing. Cold eggs or cold milk can cause the butter to seize up and leave little lumps of fat in your batter, at room temperature everything blends together much more smoothly.

This recipe for Soft & Fluffy Muffins with Mascarpone Cream Filling was originally created on BakeAfter.com. Esta receita de Queques Recheados de Queijo Mascarpone foi publicada em português no Iguaria.com.