Cream muffins, tender and very fluffy

These muffins have become a regular household item since I discovered them. The simplest recipes are sometimes the best and these muffins are a good proof of it; tender and very fluffy They always work out!

They are muffins that I encourage everyone with a "fear" of baking to try. Nail basic cupcakes, which only require spending a little time to measure the marked quantities on a scale. Do you dare to prepare them? They will become a regular breakfast and snack in your home along with the chocolate nut muffins o Apple and cinnamon that we have recently prepared.

Ingredients

Makes 20 muffins

• 4 eggs
• 250 grams of sugar
• 250 ml of sunflower oil
• 100 ml of liquid cream 35% of MG
• 350 grams of pastry flour
• 1 sachet of chemical yeast
• The zest of 1 lemon

Crafting

We beat with electric rods eggs and sugar until white and double in volume.

Then we add the cream, the sunflower oil and the lemon grater, and beat at low speed until completely integrated.

We incorporate the flour and the yeast sifted little by little and mix with a wooden spoon until obtaining a homogeneous mass. Then, we let it rest for more than 10 minutes.

We take advantage of this time to preheat the oven to 210º.

Over time, we pour the dough into paper molds for muffins, molds that will in turn be fitted into the recesses of a metal muffin tray. We will pour the necessary dough to fill 3/4 parts of each mold, no more. Next, we will sprinkle the surface of the muffins with a generous amount of sugar.

We bake the muffins 15 minutes until golden brown. Each oven is different so the first time, after 15 minutes, try poking with a stick to see if the dough is done or if it still has time to cook.

Notes

Putting the paper capsules in the steel ones is the secret so that the muffins grow up and sprinkle the necessary sugar to achieve that characteristic pompadour.

More information -Chocolate and nut muffins, special for this Friday and the beginning of the holidays

More information about the recipe