Apple muffins with galbani mascarpone

Preparazione

• 1

  Preheat the oven to 180°C (fan‑assisted). Line a muffin tray or prepare paper muffin cups

• 2

  In a large bowl, mix together the flour, baking powder, cinnamon, salt, and sugar. Add the diced apples and toss gently to coat them with the dry ingredients

• 3

  In a separate bowl, whisk the eggs with the Galbani Mascarpone, milk, and oil (or melted salted butter). The mixture should be smooth and lightly flavored with vanilla

• 4

  Pour the wet ingredients into the dry ingredients and fold gently. Do not overmix — a slightly lumpy batter ensures soft, tender muffins

• 5

  Fill each muffin cup to about three‑quarters full. For an extra treat, sprinkle chopped nuts, almonds, or even a homemade crumble topping before baking

• 6

  Bake for 20–25 minutes, until the muffins are golden and risen. A toothpick inserted in the center should come out clean

• 7

  Transfer the muffins to a cooling rack and let them cool slightly before serving

• • Mascarpone Galbani replaces yogurt or cream traditionally used in muffins. It keeps them incredibly moist and tender, and prevents them from drying out — they stay delicious for 2 to 3 days.

  • For deeper apple flavor, lightly caramelize the apple pieces in a pan with a bit of salted butter and sugar before adding them to the batter.

  • Switch up the spices: cinnamon, nutmeg, grated ginger, cardamom, or even a hint of clove for a warm, aromatic twist.

  • Make them festive by adding a caramel center, melted chocolate filling, or an almond cream insert.

  Serve warm with a scoop of vanilla ice cream for a comforting dessert.

  • To save time, prepare the batter the night before, refrigerate it, and bake fresh muffins the next morning, perfect for easy homemade breakfasts.