Strawberry Mascarpone Muffins Recipe by Mangia
Strawberry Mascarpone Muffins
The mascarpone's creamy, buttery taste complements the strawberries that figure in both the muffins and glaze. Although mascarpone was once considered a specialty item, it is frequently sold in supermarkets now.
Serve these lovely-looking, sweet- tasting muffins for summer breakfasts, but of course, do not stop there. They make a superb dessert served with slices of fresh or roasted pineapple or topped with gelato or sorbet. These muffins will disappear as soon as you put them out. When strawberry season is in full bloom, it's a good idea to make several batches and freeze them.
Ingredients
- 3 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 ½ cups whole fresh strawberries ¾ cup quartered and ¾ cup sliced
- 1 cup plus 2 tablespoons sugar
- 1 tablespoon water
- ¾ pound mascarpone cheese
- 5 large eggs
- ½ teaspoon vanilla extract
FOR THE GLAZE
- ½ cup strawberry preserves
- ½ cup orange juice
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease and flour muffin cups.
- Into a large bowl, sift together the flour and baking powder.
- In a small saucepan, cook the quartered strawberries with the 2 tablespoons of sugar and 1 tablespoon of water until soft; remove from the heat and set aside.
- In the bowl of a standing electric mixer, cream the mascarpone cheese and the remaining 1 cup sugar until light and fluffy. Beat in the eggs, one at a time, scraping down the bowl after each addition. Beat in the vanilla.
- Reduce the mixer speed to low. Add half the dry ingredients, and beat for 30 seconds. Add the remaining dry ingredients and beat 30 seconds longer. By hand, fold in the cooked and raw strawberries.
- Scoop the batter into the prepared muffin cups, filling each three-quarters full. Bake for about 25 minutes, until the tops of the muffins are golden and spring back when touched.
- While the muffins are baking, make the glaze: Melt the strawberry preserves in the orange juice in a small saucepan over medium heat, stirring until well combined.
- Remove the muffin pan from the oven and while the muffins are still hot, brush the tops with the strawberry glaze. Let cool slightly in the pan to allow the glaze to set and serve them warm or at room temperature. Store, well wrapped in plastic, at room temperature or in the freezer
