We loved the hot milk sponge cake, with its uniquely fluffy and irresistible texture, so we were tempted by a single-serving version: hot milk muffins. We were inspired by the original procedure, which ensures the typical softness that made this so famous. Great to enjoy for breakfast with a cup of coffee, these muffins can also become a healthy and genuine snack for your children. To add a tasty touch, we’ve added a handful of sugar sprinkles, but nothing stops you from garnishing the muffins with a velvety ganache enriching them with chocolate pieces!
Also try these delicious variants of the hot milk cake:
To make the hot milk muffins, start by beating the eggs 1 and sugar with electric beaters 2 until you get a frothy mixture. With the beaters still running, incorporate the flour 3.
the baking powder 4the lemon zest 5 and carefully to obtain a homogeneous mixture 6.
Pour the milk into a saucepan 7 and, as soon as it approaches a boil, add the butter 8 and let it melt 9.
Take about 4 tablespoons of the mixture and transfer them to a small bowl 10. Pour the hot milk into it 11 and with a spatula to obtain a sort of batter 12.
Now pour everything into the rest of the eggs, sugar, and flour mixture 13 and 14. Place paper liners sopra a 12-muffin tin and fill with the mixture 15.
Distribute sugar sprinkles the surface 16 17 and bake sopra a preheated static oven at 350°F for about 20 minutes. Remove the hot milk muffins from the oven and let them cool slightly before serving 18.
For the translation of some texts, artificial intelligence tools may have been used.
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