Miss me and my food pics yet? No need to wait anymore, today I came back with some mouth-watering White Muffins ^^ For breakfast? Checked. For dessert? Checked. Late night snack? Definitely checked. These muffins are all that you need: beautiful, delicious and simple. As usual, your family just can’t resist their… yumminess!!!
So what’s the difference between White Muffins and <a title=”Yellow Muffins recipe Yellow Muffins? The thing is for 12 white muffins, we use 2 large eggs, while 2 large eggs and 1 egg yolk are used in the recipe of yellow muffins. In some different versions, we only use egg yolks for yellow muffins and add the yogurt (or milk) to make a smooth, fluffy and satiny batter. The quality of the batter depends on how you mix (or whisk) it, if you under mix, after baking in the oven, some tiny pieces of the sugar and flour will become thick and a little bit bitter, but if you over mix, the texture will be ruined. We want here a beautiful texture and a soft, fragnant flavor 😉
Moreover, I’m totally satisfied with these pics for my White Muffins. The concept is pretty simple but it looks natural and fresh, right? All of you, my supporters, you deserve to see better and better food pics in my blog, so I’ll try my best to improve my skills and use my creativity. After reading my old posts, I realized that I am much better, and all of that are contributed by your support. Thank you ❤
Let’s move on to the recipe xD As always, I took the recipe from joyofbaking.com, but reduce 1/3 of the sugar so I can feel the natural flavor of the ingredients, especially the butter. The recipe below is the one after reducing sugar, if you are a fan of sweetness, use the original amount ^^
Ingredients (for 12 muffins)
2 large eggs
1 3/4 cups (175 grams) sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, at room temperature
140 grams granulated white sugar, divided
1 teaspoon pure vanilla extract
1/2 cup (120 ml) milk
1/8 teaspoon cream of tartar
Preheat oven to 350 degrees F (177 degrees C) and lightly butter or line 12 muffin cups with paper liners
While eggs are still cold separate the eggs, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 mins)
In a mixing bowl sift (or whisk) together the flour, baking powder and salt. Set aside.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (1-2 mins). Add 100 grams of sugar and beat until light and fluffy (2-3 mins). Scrape down the sides of the bowl. Add egg yolks, one at a time, beating well after each addition, beat in the vanilla extract. Then, with the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.
In a clean bowl of your electric mixer, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining sugar and continue to beat until stiff peaks form.With a rubber spatula gently fold a little of the whites into the batter to lighten in, and then fold in the remaining whites until combined. Do not over mix the batter or it will deflate.
Evenly fill the 12 muffin cups with the batter and bake for about 18 – 20 minutes or until nicely browned and a toothpick inserted into a muffin comes out clean. Remove from oven and place on a wire rack to cool completely.
Hope you enjoy my post and will accomplish successfully this muffin mission xoxo