Muffins with Nesquik

One afternoon, I tested these muffins with Nesquik and cream cheese when I craved something quick to make with readily available ingredients. I have tried the recipe several times because the result is predictable and easy to achieve, and the combination is perfect when I want desserts without unnecessary complications. The muffins come out slightly moist, and the cream is quite stable if kept cool. They can also be made together with kids, without too much hassle.

Quick info

Total time: about 1 hour (including cooling the cream and decorating)
Preparation time: 20-25 minutes
Baking time: 15-20 minutes
Servings: 12-15 muffins (depends on the size of the molds)
Difficulty: easy to medium
Recipe type: quick dessert, suitable for simple occasions or weekend snacks

Ingredients

For the muffins:
2 eggs
2 cups of flour
1 cup of sugar
1/2 cup of water
1/2 cup of oil
2 tablespoons of Nesquik
1 teaspoon of baking powder
a pinch of salt

For the cream:
250 g cream cheese (Philadelphia)
120 g powdered sugar
100 g butter (at room temperature)
1 and 1/2 tablespoons of Nesquik

For decoration:
milk chocolate (grated)
heart-shaped candies

Preparation method

1. Preheat the oven to 180°C. Prepare the muffin tin with paper liners.

2. In a large bowl, beat the eggs with the sugar until the sugar somewhat dissolves and the mixture lightens in color. Don’t overbeat with the mixer, but it should bind well.

3. Add the water and oil and mix briefly, just enough to incorporate.

4. In another bowl, mix the sifted flour with the Nesquik, baking powder, and salt.

5. Pour the dry mixture over the wet one. Mix with a spatula or with the mixer on low speed, without overbeating. The batter will be thick but flows easily.

6. Distribute the mixture into the muffin molds, about three-quarters full, to allow for rising.

7. Bake for 15-20 minutes. Generally, after 15 minutes, I do the toothpick test - if it comes out clean, I take them out.

8. Remove the muffins from the tin and let them cool completely.

9. For the cream, place the soft butter in a bowl and mix briefly, then add the cream cheese. Mix again until smooth.

10. Incorporate the sifted powdered sugar and Nesquik. Mix on medium speed until the mixture becomes smooth. The cream is softer at first, so I let it chill in the fridge for at least 30 minutes to firm up.

11. Once the muffins have cooled and the cream has the right consistency, decorate each muffin with the prepared cream. I use a spoon or, if I feel like it, a piping bag. A thin layer can also be done if you don’t want too much cream.

12. Grate some milk chocolate on top and add a decorative heart. Optionally, you can leave them plain.

13. Store the muffins in the fridge until serving.

Why I make the recipe often

I like to prepare them because I don’t need complicated ingredients, and the steps are simple. They keep well in the fridge for 2-3 days and can be made in advance for quick snacks. The cream doesn’t soften too much, and the muffin texture remains slightly moist, not drying out quickly.

Tips and variations

Tips

1. Let the butter reach room temperature for the cream; otherwise, small pieces will remain.
2. Sift the powdered sugar, especially if it's lumpy.
3. Don’t fill the muffin molds to the top to avoid overflow.
4. If you have a strong convection oven, check the muffins after 13-14 minutes.

Substitutions

1. You can use any brand of cream cheese if you can’t find Philadelphia.
2. Nesquik can be swapped with another instant cocoa, but the taste might differ.
3. The oil can be sunflower or canola, as long as it doesn’t have a strong taste.

Variations

1. For more intense muffins, add another tablespoon of Nesquik, but the texture will be slightly drier.
2. If you don’t want cream, the muffins can also be enjoyed plain, just with grated chocolate on top.
3. You can add small pieces of chocolate directly into the batter, but no more than 50 g.

Serving ideas

1. Serve cold, directly from the fridge, especially in summer.
2. They can be packed in boxes for school or work.
3. If you want to make them festive, decorate with other colorful candies.

Frequently asked questions

1. Can I use plain cocoa instead of Nesquik?
Yes, but it will be more bitter, and you will need to adjust the sugar to taste.

2. Can the cream cheese be replaced with mascarpone?
Yes, the texture will be slightly denser and richer, but it works.

3. Can I freeze the muffins?
Plain muffins without cream can be frozen. With cream, I do not recommend it, as the texture changes when thawed.

4. Do the muffins stay soft the next day?
Yes, if kept cool, they last well for 2-3 days. Avoid leaving them at room temperature for more than a few hours.

5. Can I halve the recipe?
Yes, halve all the ingredients and use only 1 large egg. The baking time remains the same.

Nutritional values

Estimate per muffin with cream and decoration (for 12 pieces): approximately 290-320 kcal, 4 g protein, 15 g fat, 38 g carbohydrates. These are approximate values, depending on how much cream you use and the decorations.

Storage and reheating

They store best in the fridge, in a closed container, for up to 3 days. I do not recommend reheating, as the cream melts. If you want warm muffins, make only the base and add the cream at the end, after they have completely cooled.

 Ingredients: Muffins: 2 eggs, 2 cups flour, 1 cup sugar, 1/2 cup water, 1/2 cup oil, 2 tablespoons Nesquik, 1 teaspoon baking powder, a pinch of salt. Cream cheese and Nesquik: 250 g Philadelphia cream cheese, 120 g powdered sugar, 100 g butter, 1 and 1/2 tablespoons Nesquik. Decoration: milk chocolate, heart-shaped candies.

 Tags:  muffins with nesquik