Muffins with filling

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to make filled muffins? Prepare your food. Remove the eggs from the refrigerator in advance - the muffins will rise better from warm ingredients. The water should also be at room temperature. The oil is refined, odorless. Any thick jam or jam, without seeds, is suitable as a filling.

2. STEP 2

   

   Beat the eggs into a bowl. Start beating them, gradually adding sugar. Beat eggs and sugar until light and fluffy, about 5 minutes. Without ceasing to beat, pour in the vegetable oil.

3. STEP 3

   

   And after the oil, pour in water. Stir the mixture until smooth. It will turn out liquid, that’s how it should be.

4. STEP 4

   

   Mix flour with baking powder. Sift the mixture into the liquid component. Using a mixer on low speed, mix the dough until smooth. Read about the intricacies of working with baking powder in the article at the end of the recipe.

5. STEP 5

   

   It should turn out to be fluid, like liquid sour cream. You may need a little more flour, check the consistency and add as needed. Read about the properties of flour in a separate article at the end of the recipe.

6. STEP 6

   

   Take a muffin tin, put a paper capsule in each cell - it will prevent the muffin from sticking to the tin and will be neater. Pour a portion of dough into each capsule, filling it 2/3 full. Using a teaspoon, carefully place a spoonful of jam in the center of each muffin.

7. STEP 7

   

   Also use a spoon to pour a little more dough on top, covering the filling. As an experiment, I did not cover one muffin with dough on top. The author of the recipe claimed that when baking, the jam will sink and become covered with dough itself.

8. STEP 8

   

   I made six muffins with jam, another 6 with berries. To do this, mix clean dry berries with the dough. Spread the dough, distributing the berries evenly, 2-3 pieces for each muffin.

9. STEP 9

   

   Bake the muffins in the oven, preheated to 180°C, for 20-30 minutes. The exact time will depend on your oven and the size of the muffins. Read more about how ovens work in the article below the steps. Check readiness with a toothpick - it should come out dry (pierce not the center where the filling is, but from the edge). The muffin that came with no dough on top of the filling turned out almost the same as the others - the jam actually settled down and was covered with dough.

10. STEP 10

    

    Cool the finished muffins and serve. Bon appetit!

Comments on the recipe

koteѼ

08.08.2023

4.5

The filled muffins turned out very tender, airy, they are so easy to prepare, even a novice housewife can do it! An excellent dessert for tea, coffee or milk. Instead of jam, I put marmalade and candied fruits inside. Otherwise I didn’t change anything, the recipe is excellent, thank you!

Potato

08.08.2023

4.8

The dough is very tasty, the crust is somewhat similar to a sponge cake (it seemed so to me). soft, smell just amazing) I prepared it for 12 servings, but apparently my molds were a little too small, I got 16 cupcakes, and even then I put a little dough into the molds, so the jam leaked out a little (but in my opinion, they look wonderful even like that) I put drops on top dark chocolate, because I really love the combination of black currants (jam made from the black cousin of red currants) and dark chocolate)))