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How do you make Pan di Stelle Cream muffins?
Before starting any recipe, I like to get all of my ingredients out in one place. You wouldn’t imagine the amount of times that I got halfway through a recipe only to realize I didn’t have enough of the key ingredients to keep going.
Once you have all of your ingredients in place, and your wet ingredients combined with your dry, spoon about 1 1/2 tbsp of muffin batter into each prepared baking cup, followed by 2 tsp or so of Pan di Stelle Cream. Use a toothpick to swirl the Cream around through the muffin batter, then divide the remaining muffin batter between the muffin cups, followed by more swirled the Pan di Stelle Cream on top. The cream inside the muffin when you take a bite makes for the most delicious surprise!
You don’t have to be super precise with your cream measurements or your toothpick swirling styling. Just giving it a bit of movement with the toothpick creates a nice swirly look when it bakes up!
Preheat oven to 180C / 350F and bake for 8 minutes for mini muffins or 12-13 minutes for standard-size muffins or until a tester comes out clean. You will have chocolate on the tester, but you want to make sure there isn’t any muffin batter.
Let them cool in the muffin tin for 5 minutes and then remove to a wire rack to cool completely.
If you love chocolate, you should really try to make Pan di stelle cream muffins: not heavy, fluffy and delicious. The quality of the ingredients certainly is very important for the success of this recipe, all those listed below are my buying tips for you!