Servings: 12 muffins
Calories: 250kcal
Cost: $10
Equipment
- Muffin tin
- Paper liners
- Hand mixer
- Mixing bowls
- Wire cooling rack
- Small saucepan for melting chocolate
Ingredients
- 180 g soft butter
- 150 g sugar
- 1 pack bourbon vanilla sugar
- 1 pinch salt
- 3 medium-sized eggs
- 200 g wheat flour (Type 405)
- 1 teaspoon baking powder
- 3 tablespoons lemon juice (for the glaze)
- 150 g powdered sugar (for the glaze)
- 100 g colorful chocolate letters or sprinkles (for decoration)
- 50 g grated dark chocolate (for chocolate variant)
- 1 tablespoon baked cocoa (for chocolate variant)
- 1 tablespoon milk (for chocolate variant)
- 100 g whole milk couverture (for chocolate variant)
Instructions
- Preheat your oven to 180°C (160°C fan) and line a 12-cup muffin tin with paper shapes.
- In a mixing bowl, combine soft butter, sugar, vanilla sugar, and a pinch of salt. Whip until light and frothy.
- Add the eggs one at a time while continuing to mix at high speed.
- In another bowl, sift the flour and baking powder, then fold this mixture into the wet ingredients.
- Spread the dough evenly across the prepared muffin molds.
- Bake for about 25 minutes, until golden brown and springy to the touch. Let cool on a wire rack.
- For the glaze, mix fresh lemon juice with powdered sugar until smooth and adjust consistency as needed.
- Brush the glaze over the cooled muffins and sprinkle colorful chocolate letters on top.
- For the chocolate variant, melt the couverture and drizzle onto the muffins. Let set before serving.
Notes
This recipe is very much appreciated for its simplicity and irresistible taste. A treat that will showcase your baking talents!
Nutrition
Calories: 250kcal | Carbohydrates: 34g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 55mg | Sodium: 200mg | Potassium: 120mg | Fiber: 1g | Sugar: 15g | Vitamin A: 8IU | Vitamin C: 2mg | Calcium: 3mg | Iron: 5mg
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