Silicone molds greatly facilitate the process of making cupcakes. Baking in them does not stick and evenly baked. Molds do not need to be pre-lubricated. However, if such forms are used for the first time, they must be washed in warm water, and greased with oil before baking, next time it is no longer necessary to lubricate the molds. Molds are classic (in the form of a truncated cone), square, round or figured. Such forms are considered environmentally friendly, their use is absolutely harmless to health. Cupcakes in silicone molds do not have a specific smell and taste. Silicone baking molds are resistant to high temperatures and very easy to clean.

Silicone molds can be individual or they can be a single mold with several recesses. Cupcakes in silicone molds are baked much faster than in other dishes. The dough for such baking is no different from the dough for cupcakes baked in another way. The main ingredients are naturally flour, sugar and butter (butter or vegetable). Eggs are on the list of ingredients for most cupcakes, but there are also recipes where eggs are not used. Milk, sour cream or cottage cheese are also added to the dough.

So that the cupcakes do not turn out to be too ordinary and boring, nuts, raisins, chocolate pieces, candied fruit, cocoa powder, etc. are added to the dough. And to make the pastries fragrant and appetizing, you can add nutmeg, cinnamon, ginger, cardamom along with vanilla and even ground black pepper. Ready cupcakes can be sprinkled with powdered sugar or covered with icing.

Cupcakes in silicone molds - preparing food and utensils

To make cupcakes in silicone molds, you will need a dough bowl, a sieve for sifting flour, a measuring cup, a mixer and, of course, silicone molds. If the molds are being used for the first time, rinse them with water and oil them before filling with oil.

You need to measure the required amount of all ingredients. The flour should be sifted - so the pastries will turn out more magnificent and rich. The butter needs to be softened or melted, the milk needs to be warmed up a little. Eggs should also be at room temperature, so they should be taken out of the refrigerator in advance.

Recipes for cupcakes in silicone molds:

Recipe 1: Cupcakes in silicone molds

The easiest recipe for cupcakes in silicone molds. Based on it, you can cook a wide variety of cupcakes with any fillings and fillers. This recipe uses raisins. The dough itself is kneaded with sour cream.

• 4 small eggs or 3 large ones;
• 185 g of sugar;
• Sour cream - a little less than a glass;
• Incomplete pack of butter;
• baking powder dough (according to instructions);
• Flour - a glass and a half;
• Raisins - 90-95 g.

Sift the flour, sort the raisins, rinse and dry. Melt the butter. Beat the eggs with sour cream and sugar, pour in the oil. Add flour with baking powder. Knead the dough and lay out the raisins. Spread the raisins evenly over the entire dough. We fill silicone molds with dough about 2/3 of the volume. Put in the oven to bake until done.

Recipe 2: Cupcakes in silicone molds with yeast

Delicious cupcakes in silicone molds can also be baked with yeast. However, the preparation of such a test requires a little more time. In this recipe, yeast muffins are prepared with raisins and candied fruit.

• Flour - 2.5-3 cups;
• Sugar - half a glass;
• Butter - 2/3 packs;
• Milk - half a glass;
• 5 eggs;
• Dry yeast - 1 sachet;
• 10 g of salt;
• Half a glass of raisins;
• Candied fruits - 2 handfuls;
• Vanillin.

Sort the raisins, wash and steam in boiling water for a couple of minutes. We warm the milk a little and dilute the yeast in it. Melt butter. Mix flour with sugar and baking powder, pour milk with yeast and butter. Mix all ingredients, add beaten eggs. Add vanilla for flavor. Then we put raisins with candied fruit into the dough. We fill the molds with dough, coat with butter on top. Bake for 45-50 minutes.

Recipe 3: Cupcakes in silicone molds

With cottage cheese dough it is always easy and pleasant to cook. Cottage cheese muffins come out very soft and tender. To bake cottage cheese muffins in silicone molds, you also need to prepare butter, flour, eggs and sugar. Raisins are used as a filler.

• 0.25 kg of cottage cheese;
• Oil - 0.2 kg;
• 3 eggs;
• Sugar - 0.75 cups;
• Starch - 3 tablespoons;
• Flour - 150 g;
• dough baking powder;
• Raisin.

Mix cottage cheese with sugar and eggs, add starch. We also put soft butter, flour and baking powder into the dough. We sort the raisins, wash them and pour over with boiling water, too hard raisins can be held for a couple of minutes in boiling water. Put the raisins into the dough. We spread the dough into molds and bake until cooked.

Recipe 4: Cupcakes in silicone molds with cranberries

This recipe does not use eggs, so vegetarians can safely prepare such muffins. Also, brown sugar is used instead of regular white sugar, and vegetable oil is used instead of butter.

• 160 g flour;
• 5 g salt;
• 10-12 g of soda;
• Brown sugar - 140 g;
• 14 ml of lemon juice;
• Vegetable oil - 70 ml;
• Incomplete glass of water;
• Dried cranberries - 60 g;
• Sunflower seed kernels (fried) - 25 g;
• An Apple.

We clean the apple, cut it, remove the seeds. Puree the apple in a blender with water. Puree mixed with vegetable oil, seeds and cranberries. Add soda slaked with lemon juice. Then add flour in small portions, add sugar and salt. Knead the dough and fill the molds with it. We bake for about 30 minutes.

Cupcakes in silicone molds - secrets and tips from the best chefs

- Ready-made cupcakes in silicone molds should never be taken out with a knife or fork. In this way, molds can be severely damaged. Cupcakes are very easy to take out if you cover the mold with a plate and simply turn it over;

- Do not fill molds with dough to the very top. Cupcakes rise a lot during baking, so the optimal filling level is about 2/3 of the volume of the mold;

- If you use a large one-piece form with recesses, you must first place it on a baking sheet or wire rack and only then fill it with dough. If this is not done immediately, it is very problematic to place the filled form in the oven;

- It is better to get cupcakes after they have cooled;

- If the top of the cupcakes is heavily browned during baking, but the inside of the dough is still raw, you can cover the pastries with parchment paper;

- Silicone molds are resistant to high temperatures, but direct contact with fire should not be allowed - the material of the products will melt from this;

Cupcake is one of the most common and beloved by many sweet tooth confectionery products, which is usually prepared from biscuit or yeast dough. Often, nuts or raisins, jam or poppy seeds are added to the "body" of cupcakes. But, unfortunately, often the quality of products of this kind, manufactured in factories, is simply disgusting. And you probably have to deal with this fact more than once. So why buy pastries of dubious quality, if it is not so difficult to make it on your own? For example, you can easily bake Marble cupcakes in silicone molds, that is, two-color ones. To prepare them, you will need the products from which the biscuit is made. Only in addition to eggs from liquid ingredients in this recipe there is also milk and butter. You can diversify the taste of cupcakes with cinnamon and orange zest. From this they will become even more fragrant and interesting. And if homemade cakes are more valuable for you than store-bought ones, then you will definitely like this recipe for delicious cupcakes in silicone molds. Try to cook them, and you will definitely want more.

Ingredients:

• olive or sunflower oil - 70 ml;
• fresh milk - 70 ml;
• sugar sand - 180 gr.;
• baking powder - 2 teaspoons (or 1 tsp soda);
• eggs - 3 pcs;
• orange peel - 1 teaspoon;
• vanillin and ground cinnamon - to taste;
• cocoa powder - 30 gr.;
• wheat flour - 200 gr.;
• roasted peanuts - a handful.

• if desired, you can supplement the composition of the ingredients with raisins or poppy seeds, candied fruit or berries.
• Cooking time for cupcakes is 40 minutes.

How to make cupcakes in silicone molds:

Turn on the oven by setting the temperature switch to 180-190 ° C - let it warm up.

Combine eggs with sugar and, using a mixer, beat until fluffy creamy foam. Then pour in milk and butter, continue beating.

Now put the mixer aside and, using a spoon or spatula, fold the baking powder into the liquid mixture with the sifted flour.

The base for the cupcakes is ready. Split it in half. Stir cocoa and cinnamon into one part, vanillin zest into the second and add literally a tablespoon of flour (so that the consistency of the dough in two bowls is the same).

Grease silicone (or metal) molds with oil.

Alternately in layers or in a chaotic manner, lay out white and brown dough in small portions, but not more than 2/3 of the containers. During the baking process, the cupcakes will definitely rise and increase in volume. Put a few nuts on top of each mold and put in the oven for 30 minutes.

Ready-made homemade cupcakes in milk, beautiful and fragrant, lush and soft, take out of the molds and place on a dish covered with a paper towel (otherwise they will get wet). Serve slightly chilled or cold.

By the way, there is no need to use small molds, you can make one big one. Its size will definitely not affect the taste.

Bon Appetit!!!

Sincerely, Irina Kalinina.

Cake batter is always thick, heavy and just made for baking in small pans! Why do you think large cupcake pans have a hole in the middle? It’s right that the pastries are better baked (heat pours over the cupcake not only from the edges, but also from the center). For this reason, cupcakes in silicone molds are not only recommended for baking, but highly recommended!

If you do not have a round mold with a hole in the middle, give preference to tiny portion molds. The second reason I love to bake cupcakes in small forms is the delicious crust. In small cupcakes, it is many times more than a large cupcake. So go ahead for a delicious crust - we take out the molds and get down to business!

Recipe for orange cupcakes in silicone molds

• Large orange - 1 pc.
• Flour - 1.5 cups (a glass of 250 gr.)
• Sugar - 0.5 cups (in a glass 250 gr.)
• Baking powder - (0.5 tsp)
• Chicken eggs - 2 pcs.
• Powdered sugar - 2 tbsp. spoons (for decoration)

How to cook

In this recipe, the yolks and whites are whipped together, but the cupcake is airy and delicious. We break 2 eggs into a bowl, add 0.5 cups of sugar, stir with a whisk.

I use a blender with a whisk attachment, set the speed a little more, and the whisk bowl is deep so that splashes do not scatter all over the kitchen.

Tip: Eggs for baking should always be at room temperature (so the ingredients will combine better.) Remove the eggs from the refrigerator in advance or (if you need it urgently and the eggs are not heated) you can dip them in a bowl of warm water.

Eggs with sugar are beaten into foam, the mass has brightened and slightly increased in volume.

Now let's get to the orange. We need a well-washed (preferably with soda), wiped dry handsome orange. With the help of the smallest grater, we remove the zest from all the barrels, trying not to touch the white part of the orange, otherwise the zest will be bitter.

To bake delicious and fragrant orange muffins, we need not only the zest, but also the pulp of this juicy fruit. Armed with a sharp knife, we free the pulp from the skin, films, squeeze out the seeds.

Only the pulp of an orange will go into the dough (if a small number of films come across, do not be nervous, it's okay). When baking (like any other food), our energy is transferred and accumulated in what we cook, so cook only with a good mood! We want everything that our relatives eat to be “seasoned” with love and charged with happiness, right?

Add the pulp and zest to the egg-sugar mixture, stir.

Now the dough baking powder will be used (0.5 teaspoon is required). You can add it in two ways: before the flour or sift in advance with the flour.

To make cupcakes, we use 1.5 cups of flour, stirring it thoroughly with the rest of the ingredients, getting rid of lumps. You should get a thick, uniform dough. Everyone’s flour is different, so it’s better to focus on the density of the dough, and not the exact weight of the flour. You may need a little more or a little less flour.

When you try to "pour" from a spoon, the cupcake dough falls off in pieces. If your dough passed such a "test" - everything goes according to plan, if not - add more flour and achieve the desired density.

Now we choose silicone molds in which we will bake cupcakes. It doesn't matter their shape - any will do. The most important thing is to grease the molds (for safety net) with vegetable oil and sprinkle with flour. If you have a positive experience with your silicone helpers without additional lubrication - feel free to ignore this step. Unfortunately, my cupcakes pop out of molds without a top layer, and I don’t like it when the most delicious - the crust - remains on the walls.

Pour the dough into each mold (filling only 2/3). There is baking powder in the dough, so mini-cakes will rise noticeably in the oven (of course, not like custards, but still). Keep this in mind when applying the dough!

To decorate the tops of the cupcakes, I deepened two slices of tangerines in each of them (this is not necessary).

For decoration, you can use finely chopped nuts, candied fruits, dried fruits. You can decorate each mini-cupcake individually and thereby diversify the taste. By the way, chocolate chips and coconut flakes are perfect for oranges.

In a preheated oven (up to 180 C), we send cupcakes in silicone molds and bake for 20 minutes. Since the capacities of all ovens are different, we focus on a golden crust and a dry toothpick, which needs to be pierced in the middle of the cake (it should come out of the finished baking dry).

It is better to cool pastries from cake dough on a wire rack (so the bottom will be well ventilated with air and will not get wet).

Sprinkle muffins with oranges through a fine strainer with powdered sugar and can serve with tea.

I advise you to sprinkle with powdered sugar, without waiting for complete cooling. To a slightly hot crust, the powder adheres better and will not crumble while eating.

Lush orange mini cupcakes in silicone molds are ready. Bon Appetit!

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Hello everyone and good mood!!!

I want to share with you baking recipes that are available to everyone, even children can handle it! I love this kind of desserts for tea - they are very tasty and easy to prepare. Most recently, we did it with you, and now we will cook - guess what? Of course it's cupcakes! We will bake them in silicone molds.

Every hostess who cooks at home will always find in her kitchen exactly the ingredients that are needed to make a dessert. And you can also buy groceries in affordable shops and supermarkets. And in the end, cook your favorite pastries at home for the joy of your family.

Let this dessert bring you benefits and a good mood for both adults and children!

muffins with sour cream

Cupcakes are very tasty and uniquely fragrant. They are prepared from those products that are easy to find in the store, on the market. This results in tender, crumbly, porous, with a light golden crust.

Ingredients

• Wheat flour of the highest grade - 200 gr.
• Sugar (sand) 200 gr.
• Sour cream (any fat content) 200 gr.
• Chicken egg - 2 pcs. (120 gr.)
• Vanilla sugar - 15 gr.
• Butter - 100 gr. (In the dough)
• Baking powder food - 1 tsp.
• Powdered sugar to taste

Cooking:

1. The first thing to do is to prepare the oil.

Cut the butter into medium-sized cubes with a sharp kitchen knife. Then we take a small bowl and melt the butter over medium heat (melt into a liquid mill) - stir constantly so as not to burn. Then you need to cool the liquid mass to room temperature. Turn on and preheat the oven to 200 degrees.

3. Now let's start preparing the dough itself.

After the whipped mass, we take vanilla sugar, sour cream, baking powder and mix everything with a fluffy whipped mass and pour in the butter that we melted. Mix until a homogeneous consistency. Then sift the flour and knead the dough very slowly and gradually. The dough should not be thick, but of medium density.

4. And now it's time to form cupcakes as in the photo. We do not lubricate silicone molds, since we have butter in the dough and the dough will not stick, and we fill each recess with the prepared dough by 2/3 and proceed to the next step. I also added blueberries in the middle, but I didn’t indicate in the recipe, this is a matter of taste and without berries the cupcakes come out excellent.

Important! If you have a metal mold, then take pieces of unmelted butter and grease all the molds well, and then sprinkle with flour.

For convenience, I put in a deep sliding container.

5. Now it's time to bake our miracle cupcakes with sour cream. We send them to the oven on the middle shelf. Bake for 20-25 minutes.

To check for the readiness of baking, we take a match or a skewer and pierce the pastry (there should be no batter on the match or skewer - this is a sign that the baking is ready). If a liquid dough mixture remains on the tree, then we keep the cupcakes in the oven for another 7-10 minutes.

Put the finished cupcakes on a tray and then serve them to the table - sprinkle with powdered sugar.

6. Serve on the table, for beauty, you can sprinkle with powdered sugar on top.

Enjoy a delicious homemade dessert!

Bon Appetit!!!

Cooking cupcakes on kefir with raisins

For lovers of airy and tender cupcakes - where the dough, as they say, “like fluff”, I will tell you a recipe for cooking on kefir and also with raisins in addition. This recipe is prepared with available ingredients. The taste itself is delicate and the aroma is very rich!

Ingredients

• sugar 200 gr
• soda 12 gr (1 teaspoon)
• kefir 400 gr
• butter or margarine - 200 gr
• raisins - 80 gr,
• eggs - 3 pcs.
• flour - 600 gr.
• vegetable oil
• vanillin to taste

Cooking:

1. To begin with, we take raisins and fill them with warm water and leave for 30 minutes so that the product becomes soft.

2. While the raisins are soaking, take a bowl and melt the butter so that it becomes liquid without lumps. When melted, you need to let it cool, but so that the mass is warm.

3. Take a bowl and beat the eggs with sugar until the volume doubles. The mixture should become light cream.

4. Pour the melted butter into the eggs, add kefir and pour the soda with flour. Drain the water from the raisins and blot them with a paper towel to take away moisture. First mix the raisins with flour and add to the dough.

5. We take silicone molds and put the dough into each recess for 2/3 of the volume

6. Bake for 30 minutes at 180 degrees until golden brown!!!

Here are such beauties turned out !!!

Help yourself! Bon Appetit!

A simple and delicious milk recipe

Now I will share with you how to cook a cupcake with milk. It turns out tender and tasty, it is loved by both children and adults.

Read the recipe carefully and bake to your health.

Ingredients(for 1 serving):

• Milk - 200 ml
• Butter - 72.5% 100 gr.
• Sugar - 200 gr.
• Salt - a pinch
• Flour - 250 gr.
• Eggs - 2 pcs.
• Powdered sugar - 50 gr.
• Vanillin - 2 gr.
• Raisins - 3 tbsp. lies.
• Baking powder - 10 gr.

Cooking process:

1. To begin with, we take raisins and pour boiling water over them.

2. The turn has come to the test. We take butter (only at room temperature) add sugar and salt.

3. Now we mix everything so that the oil is completely dissolved.

4. Add eggs and mix everything again.

5. Add milk and stir again.

6. At the very end, add raisins, flour, vanillin and baking powder. Stir everything well until a homogeneous mass - and the dough is ready.

7. Fill the mass into molds a little less than half the volume of the mold to allow the dough to rise.

8. It's time to put the cupcakes in the oven for 40-50 minutes at a temperature of 180 degrees. We do not open the oven for the first 25 minutes in order for the dough to rise. And do not forget to check it for readiness with a toothpick (as I told you in previous recipes).

9. Here we have such a gourmet

To make ready-made pastries easy to remove from the mold, they need to be allowed to cool slightly.

10. Sprinkle the finished cupcakes with powdered sugar. Put on a dish and enjoy the unusual aroma and taste!

Bon appetit everyone!!!

Cooking chocolate cake in the microwave in 5 minutes

This is a quick recipe! To cook it you need to have a great desire and all the necessary products.

Ingredients

• Wheat flour - 150 gr.
• Sugar - 100 gr.
• Cocoa powder (bitter) - 2 tbsp. lodges
• Vanillin on the tip of a knife
• Chicken egg - 2 pcs.
• Pasteurized whole milk - 90 ml
• Vegetable oil (refined) - 6 tbsp. lodges
• Baking soda 1/3 tsp.
• Table vinegar 9% - 1 tbsp. lies.

Cooking:

1. Mix all dry ingredients in a deep bowl - flour, sugar, cocoa powder and vanillin.

2. Break the egg into a small bowl, add milk and vegetable oil to it. Now whisk everything together until fluffy. Pour the resulting mixture into a bowl with dry ingredients and knead the dough. It should turn out without lumps and texture like thick sour cream.

3. Now you need to put out 1/3 teaspoon of soda, 1 tablespoon of vinegar directly into the bowl of batter. Mix until smooth.

4. We prepare a silicone mold and fill it with dough for 2/3.

5. Bake for 5 minutes in the microwave. Only when the timer stops, leave them for another 2 minutes, so that it cools down.

6. We turn over onto a large flat dish, suitable for the diameter of the form. If desired, you can decorate with any cream, sprinkle with nuts or raisins, or sprinkle with powdered sugar on top.

Enjoy the magical taste!!

Sweet dessert and bon appetit!

Delicious sour milk cake recipe

I found this recipe recently while looking for a recipe for baking with sour milk. I really liked it, the cake turns out to be tender and very tasty, and it takes very little time to cook, try cooking, I'm sure you will really like it ...

Help yourself!

I wish you to cook a very delicious dessert to pamper yourself and your loved ones.

If you liked the recipes, add them to your bookmarks, write comments and press the buttons of social networks.

That's all for me! Until new posts!

What could be better than homemade muffins - ruddy, fragrant, with a crispy cap and a tender center that melts in your mouth?

Timid dawn rays, in which the morning mist dissolves, freshly brewed coffee, quiet cozy time alone with loved ones - this start of the day is ideally complemented by ruddy, fragrant, freshly baked muffins. Cottage cheese and chocolate, with raspberries and blackberries, with a pleasant pear sweetness or, on the contrary, with spicy lemon sourness ...

Muffin ideas are endless. Apple, nut, vanilla, banana, orange. But there are also unusual ones: with zucchini, pumpkin, chanterelles, mozzarella, sun-dried tomatoes, herbs, spinach, avocado.

A bit of history

According to one version, muffins were invented in the 11th century in France, and the name of this dessert comes from the old French “moufflet”, which means “soft”.
Today, muffins are a traditional pastry in the US and UK. But American muffins are especially popular in different countries. They are made from non-yeast dough, mostly sweet, with the addition of baking powder, and baked in small molds. English muffins are kneaded with yeast, fried in a pan and eaten cut lengthwise with butter or jam.

How are muffins different from cupcakes?

A cupcake is a large cake: round, with a hole in the middle, or rectangular. And muffins are small portioned buns that are cooked in molds. Unlike cupcakes, they are easier to make and less rich, and in the end - healthier. The dough for cupcakes is thoroughly whipped, and the cooking technology is also different: first, the butter is rubbed with sugar, and then other products are added - eggs, flour, milk. For muffins, dry and liquid ingredients are combined separately, and only after that they are kneaded, but not for a long time and without beating. The only downside to muffins is that they go stale very quickly compared to the richer muffins.

How to cook muffins: TOP 10 best recipes

Recipe 1. Muffins with curd filling

Ingredients: 200 g flour, 2 teaspoons of baking powder, 150 g of sugar, 50 ml of refined vegetable oil, 1 egg, 75 ml of milk and kefir each, 50 g of butter, 0.5 coffee spoon of vanilla sugar, a pinch of salt, 0.5 a teaspoon of soda, ginger and nutmeg on the tip of a knife, 200 g of cottage cheese, 100 g of raisins.

Rinse the raisins and soak for 10 minutes in hot water, then drain in a strainer and dry on paper towels. Melt butter. Lubricate silicone molds in advance with butter (butter or vegetable), lightly sprinkle with flour and place on a large baking sheet. In a deep bowl, sift the flour along with soda and baking powder, add salt, ginger, sugar and vanilla sugar. In a separate bowl, mix all the liquid ingredients: beaten egg, vegetable oil, butter, milk and kefir that have cooled to room temperature. Whisk everything well. Then add the liquid mixture to the dry. Mix until all the flour is moistened, but not long and carefully: you should get a thick lumpy mass. Roll the raisins in flour and add to the dough. Fill the molds 1/3, put 1 tablespoon of the curd mass in the center and cover the filling with dough. Forms should be 3/4 full. Sprinkle each muffin with coarse sugar and bake in a well-heated oven at 205º for 18-20 minutes.

Recipe 2. Chocolate muffins

Ingredients: 200 g flour, 100 g sugar, 80 g natural chocolate, 2 teaspoons baking powder, 50 g butter, 1 egg, 200 ml milk, 1 teaspoon vanilla sugar, a pinch of salt, 200 g boiled condensed milk.

In a completely dry bowl (this is very important!) Melt the chocolate with butter in a water bath. Be sure to use natural, high-quality chocolate. Grease silicone molds with oil and place on a large baking sheet. In a deep bowl, sift the flour along with the baking powder, add salt, sugar and vanilla sugar. In a separate bowl, mix all the liquid ingredients: beaten egg, milk, chocolate and butter cooled to room temperature. Milk in this recipe can be replaced with yogurt or kefir (then, in addition to baking powder, you need to add a pinch of soda to the dough). Whisk everything well. Then add the liquid mass to the dry mixture. Stir until all flour is moistened. Fill the molds with dough 1/3, put 1 tablespoon of boiled condensed milk in the center and cover the filling with dough. Forms should be 3/4 full. Sprinkle each muffin with coarse sugar and bake in a well-heated oven at 205º for 18-20 minutes.

Recipe 3. Lemon muffins

Ingredients: 3 eggs, 1 lemon, 300 ml of sugar, 100 ml of vegetable oil, 400 ml of flour, 1.5 teaspoons of baking powder, 1 teaspoon of vanilla sugar, 200 g of sour cream with a fat content of 10-15%.

Using a grater, grate 1-2 teaspoons of zest from a lemon (only the yellow part!). Beat the eggs well with sugar - a mixer or a blender nozzle, add the grated zest, lemon juice and oil, constantly beating the mixture at medium speed. Then pour in the sour cream. In a deep bowl, sift the flour together with the baking powder, mix with vanilla sugar, and then add the egg mass and mix well. Divide the dough into pre-greased and floured silicone or iron molds. Bake for 20-25 minutes at 200º in a well-heated oven. It turns out airy, light, tender, with a subtle lemon sourness, very tasty lemon muffins! You can cook them with any filling, for example, as in previous recipes - with boiled condensed milk, curd mass, chocolate cream, berry jam.

Recipe 4. Cottage cheese muffins with zucchini

Ingredients: 3 large eggs, 200 g cottage cheese, 200 g flour, 1 small zucchini (or zucchini), 100 g butter, 1 heaping teaspoon of baking powder, salt, a small bunch of dill.

Grease silicone or iron molds in advance and lightly dust with flour. Melt butter. Lightly beat the eggs with a whisk and mix with cottage cheese. Grind the zucchini on a beetroot grater, squeeze out excess liquid and add to the curd mixture. In the same container, send the butter, chopped dill and salt to taste, cooled to room temperature, mix, then sift the flour with the baking powder, mix quickly and fill the molds with dough for 2/3. Bake in a well-heated oven at 180º without opening the door during this time.

Recipe 5. Cheese muffins with mushrooms

Ingredients: 80 g of hard cheese (for example, Dutch), 100 g of cheese or Adyghe cheese, 2.5 cups of whole grain flour, 240 g of low-fat sour cream or natural yogurt without additives, 3 eggs, 80 g of butter, a pinch of salt, 1 tablespoon sugar, 1 sachet of baking powder, pine nuts for sprinkling (or sesame seeds). For the filling: 200 g mushrooms (chanterelles, champignons or porcini mushrooms), 1 tablespoon sour cream, salt, black pepper, olive oil,

Grease the molds with oil beforehand. Saute mushrooms in olive oil until golden brown. Season with salt and pepper. At the end of cooking, add 1 tablespoon of sour cream and, if desired, a little greens. Melt butter and cool. In one bowl, combine eggs, butter and sour cream (yogurt), in another - flour, salt, baking powder. Chop the cheese on a coarse grater and add to the dough. Put a little dough in each container, then - 1 tablespoon of mushroom filling, on top - dough again. Molds should be 2/3 full. Sprinkle muffins with sesame seeds or pine nuts, if desired. Bake for about 20 minutes at 210°.

Recipe 6. Spicy pumpkin muffins

Ingredients: 250 g pumpkin pulp, 150 g butter, 3 tablespoons natural plain yogurt, 2 eggs, 125 g hard cheese, 100 g brown sugar, 2 tablespoons pumpkin seeds, a glass of wheat flour, 1.5 teaspoons of baking powder, a pinch of black pepper, a pinch of chili pepper, 1.5 teaspoons of salt.

Puree the pumpkin with a blender. Preheat the oven to 200º. Grease silicone molds with oil. Beat pumpkin puree with yogurt until smooth with a whisk. Add eggs, melted (and cooled) butter and beat well again. In a deep bowl, mix the sifted flour, salt, baking powder, sugar, black and red pepper. Then send the liquid mixture into a bowl with flour, mix. Grind the cheese on a grater, set aside 1/4, add the rest to the dough and mix. Divide the dough into prepared molds, garnish with cheese and pumpkin seeds. Bake until golden brown - about 20 minutes. It turns out very unusual, extremely tasty muffins, with a beautiful color and unique aroma - thanks to the addition of pumpkin, with a light peppercorn, which gives pepper and a special, sweet-salty taste, thanks to the use of brown sugar.

Recipe 7. Honey muffins with nuts

Ingredients: 100 g butter, 4 tablespoons honey, 1 tablespoon sugar, half a packet of vanilla sugar, 2 eggs, 240 g flour, 100 ml milk, 1 tablespoon baking powder, 100 g walnuts.

Chop the nuts with a knife. Grease muffin molds with sunflower oil. Melt the butter in a water bath with honey. You can do this in the oven or microwave. In a separate container, beat the eggs with milk and add the cooled honey-creamy mass to this mixture. In another bowl, sift flour with baking powder, add salt, sugar, vanilla sugar, nuts and mix well. Then pour the liquid mass into the dry ingredients and mix gently. You should get a rather thick and viscous dough in consistency - fill the molds 2/3 with it, sprinkle with large sugar on top and place in an oven preheated to 185º for 25 minutes.

Recipe 8. Muffins with bran

Ingredients: 400 g natural yogurt (or kefir), 2 cups whole grain flour, 2 tablespoons brown sugar, 1.5 cups wheat bran, 1 egg, 2 tablespoons butter, 100 g liquid light honey, 1 teaspoon soda, a pinch fine sea salt, 1 cup dried fruit, powdered sugar for sprinkling.

Grease the molds with oil. Preheat the oven to 200°. In a deep bowl, mix bran, salt, soda, sugar and sifted flour. In another bowl, whisk well the eggs with yogurt, honey, melted (and cooled) butter, and then pour in the chopped dried fruits (you can take raisins, dried apricots, figs, dried cherries) and mix. Divide the finished dough into molds, filling them 3/4. Bake for 15-20 minutes. Serve hot, garnished with powdered sugar.

Recipe 9. Pear muffins with poppy seeds

Ingredients: 2 pears (about 250 g), 1 cup flour, 1.5 teaspoons baking powder, 1 tablespoon poppy seeds, 100 g brown sugar, 100 ml kefir or natural low-fat yogurt, 50 ml refined sunflower oil, 1 egg + 1 yolk , 1 teaspoon grated lemon zest (only the yellow part), 1 teaspoon vanilla essence, a pinch of salt.

Grease muffin molds with oil. Preheat the oven to 180°. Coarsely grate the pears. Separately, mix liquid ingredients (yogurt, butter, egg and yolk), separately dry ingredients (flour, salt, baking powder, poppy seeds and brown sugar). Pour the liquid mass into the dry mixture, add the lemon zest and squeezed grated pear. Stir (but not for a long time and without beating), distribute the dough into the molds, filling them 2/3, and bake for 30 minutes.

Recipe 10. White Chocolate Berry Muffins

Ingredients: 260 g flour, 150 g sugar, 1 egg, 2 teaspoons lemon juice, 200 ml milk, 50 g sour cream, 80 ml vegetable oil, 40 g butter, 3 teaspoons baking powder, 1/4 teaspoon salt, 200 g white chocolate, 400 g fresh or frozen berries.

Grease the molds with oil. Melt butter. In one bowl, send all the liquid ingredients - vegetable oil, melted and cooled butter, lemon juice, milk, sour cream and an egg. Mix them well. Cut the chocolate into small cubes. In a second bowl, put all the dry ingredients: flour, sugar, chocolate, salt and baking powder (leave 50 g of chocolate to decorate the muffins). Then send the wet mixture to the dry. Stir gently, do not overdo it - you need to leave lumps in the dough. Wash the berries, dry and roll in flour. If fruits are frozen, do not defrost them. It is best to take fresh blueberries, blueberries or blackberries, you can cherries, cranberries or raspberries. Fill the molds with dough to the very top, decorate with white chocolate pieces and bake for 20-25 minutes at a temperature of 180º, until golden brown.

7 secrets of delicious muffins

1. With all the variety of muffin recipes, the correct dough formula for them looks like this: 2 parts flour, 2 parts liquid, 1 part butter and 1 part eggs (for example: 100 g flour, 100 g milk, 50 g butter and 50 eggs). And sugar, salt and other spices are added to taste.

2. It is very important to knead the dough correctly: in one bowl you need to mix the dry ingredients, in the other - liquid, and only then pour the wet part into the flour (but not vice versa!). The dough is kneaded with a spoon, very gently and not for long - it should remain lumpy.

3. To make the muffins soft, the molds in which they will be baked (and silicone ones too) are greased with sunflower or butter. The finished muffins are taken out of the molds when they have cooled slightly, and then covered with a towel - this is another way to keep the finished baking soft.

4. Muffins are baked at a temperature of 200-205 degrees for 15-20 minutes, and readiness is checked traditionally: the middle, if pierced with a toothpick, should be absolutely dry.

5. By reducing the amount of butter, using low-fat milk, yogurt or kefir, muffins can be reduced in calories.

6. They “heal” them in other ways: replacing dairy products with fruit juices, using whole grain flour, adding honey or fruit puree instead of sugar to the dough.

7. The beauty of this pastry is that it will never get boring, because you can cook muffins with a variety of fillings - berries, fruits, nuts, cheese, mushrooms, herbs, vegetables.

Muffins are good at any time of the day. Sweet ones with cottage cheese will delight you in the morning, hearty ones with chicken and mushrooms will replace lunch, and low-calorie squash ones are perfect for dinner.

Muffins are a convenient option for a snack, an exquisite dessert for a festive table, an original treat for a children's holiday. You can take them with you on a picnic or a walk in the park. And with such “cakes” it’s not a shame to visit.

“Make muffins at home and you will see for yourself what an incredibly delicious dessert it is!”
Alesya Musiyuk for site site