Cupcakes with mascarpone
When I first made these mascarpone muffins, I was looking for something quick to pop in the oven for a peaceful morning. I found some leftover sour cherries from jam and added them without much fuss. The result was exactly what you need when you want an easy-to-make dessert, with a fluffy texture and fresh taste.
Quick Info
Total time: about 35-40 minutes
Preparation time: 15-20 minutes
Baking time: 20 minutes
Servings: 12-15 muffins (depending on the size of the mold)
Difficulty: easy
Recipe type: dessert, snack
Ingredients
200 g mascarpone cheese
4 eggs
150 g yogurt
350 g flour
50 ml milk
100 g sugar
4 tablespoons honey
vanilla (extract or vanilla sugar, as preferred)
1 pinch of salt
15 g baking powder
sour cherries from jam (a few for each muffin)
Preparation method
1. Preheat the oven to 180°C so it's nice and hot when you finish the batter.
2. In a large bowl, place the eggs, sugar, honey, vanilla, and salt. Mix everything until it lightens in color and is well combined.
3. Add the mascarpone, yogurt, and milk. Mix again until everything becomes creamy and homogeneous.
4. Sift the flour together with the baking powder and incorporate them into the liquid mixture. Mix briefly, just until no flour is visible. Do not overmix, so the muffins don't turn out dense.
5. Prepare the muffin molds with paper liners or grease them. Fill each mold about three-quarters full with batter.
6. Place a few sour cherries from the jam in each muffin. Do not press them down too hard.
7. Bake for about 20 minutes. They are ready when they pass the toothpick test and have a light golden color on top.
8. Let them cool for 5 minutes before removing them from the molds.
Why I make this recipe often
The mascarpone and sour cherry muffins always turn out fluffy, do not dry out quickly, and are good the next day too. They are quick to make, require no complicated techniques, and the ingredients are readily available. They are suitable as both a snack and a dessert.
Tips and variations
Tips
1. If the sour cherries from the jam are very juicy, drain them a bit so they don't leave too much syrup in the batter.
2. Do not overmix the batter after adding the flour, to keep it airy.
3. Use an ice cream scoop to portion the batter into the molds for equal servings.
Substitutions
1. Mascarpone can be replaced with a neutral creamy cheese or ricotta, but the texture and taste will change slightly.
2. Yogurt can also be substituted with a thicker version or cooking cream if you don't have yogurt on hand.
3. Honey can be replaced with maple syrup, but it will slightly change the flavor.
Variations
1. If you don't have sour cherries from jam, you can use other canned fruits or fresh fruits (blueberries, raspberries).
2. You can also add a bit of lemon or orange zest to the batter for extra flavor.
3. For those who want something simpler, you can skip the fruits and just leave the batter.
Serving ideas
1. They are good both warm and cold.
2. They pair well with plain yogurt or a glass of milk.
3. They can be taken packed for school or the office.
Frequently Asked Questions
How many muffins does the above quantity yield?
From the given ingredients, you can make between 12 and 15 muffins, depending on the size of the molds used.
Do I need to drain the sour cherries from the jam?
Yes, if they have a lot of syrup, it's best to drain them a bit first; otherwise, it may affect the texture of the batter.
Can I use fresh fruits instead of sour cherries from jam?
Yes, it works with any fruits that are not too juicy. If using fresh fruits, do not add too many, so they don't release water.
What kind of yogurt should I choose?
I usually use plain yogurt with 3-4% fat, but it can also be made with lower or higher fat yogurt.
Can the batter or baked muffins be frozen?
Baked muffins can be frozen, but I do not recommend freezing the batter before baking.
Nutritional values
Estimate for one muffin (based on 15 pieces):
Calories: approximately 180-200 kcal
Protein: 4-5 g
Fat: 7-8 g
Carbohydrates: 25-27 g
Estimated values, may vary depending on portion sizes and the type of sour cherries used. The muffins have a good balance between carbohydrates and fats due to the mascarpone cheese and yogurt.
Storage and reheating
The muffins stay fresh for up to two days if stored in a covered container at room temperature. If you want to keep them longer, they can be stored in the fridge, but it's best to let them come to room temperature or warm them slightly before serving. They last up to a month in the freezer, but the texture may be slightly different after thawing.
These are the main details for the mascarpone and sour cherry muffin recipe. It doesn't involve complicated steps, and the result is suitable for any time of the day.
Mix the eggs well with sugar and honey, vanilla and salt, add the mascarpone cheese, yogurt, and milk, homogenize, add the sifted flour together with the baking powder and mix well. Fill the muffin molds three-quarters full and place a few sour cherries in each, bake in the preheated oven for about 20 minutes. Enjoy and have a wonderful spring full of love and happiness. ATTENTION!! Do not try to create an addiction, you will take one and you won't be able to stop:))
Ingredients: 200 g mascarpone, 4 eggs, 150 g yogurt, 350 g flour, 50 ml milk, 100 g sugar, 4 tbsp honey, vanilla, 1 pinch of salt, 15 g baking powder, cherries from jam
