Colorful buttermilk muffins, perfect for any occasion!
Ingredients
- Flour: 200 g wheat and 100 g rice (or 300 g wheat)
- Sugar: 150 g
- Baking powder: 2 teaspoons
- Vanilla sugar: 1 tablespoon
- Eggs: 2
- Grated lemon zest: 1 tablespoon (about 3 lemons)
- Buttermilk: 250 ml
- Melted butter: 125 g
- Colored sprinkles: 30 g
Cream
- Mascarpone: 250 g
- Coconut milk or regular milk: 60 ml
- Vanilla sugar: 1 tablespoon
- Colored sprinkles: 15 g
Preparation
Line a muffin tin with 12 paper liners. Preheat the oven to 180°C.
In one bowl, combine the flour, sugar, baking powder, and vanilla sugar.
In another bowl, beat the eggs, then add the grated lemon zest (only the outer yellow part), buttermilk, and melted butter. Mix with a whisk.
Pour the wet ingredients into the dry ingredients and gently mix with a spoon just until combined, then fold in half of the sprinkles.
Divide the batter into the paper liners in the muffin tin. Sprinkle the remaining sprinkles on top and bake for about 25 minutes.
For the cream, place the mascarpone and milk in a bowl, add the vanilla sugar, and beat for about 2 minutes until smooth. Spread the cream on the cooled muffins and sprinkle with colored sprinkles.
