Salt and butter Muffins

 

Today's muffin is special ^^.

It has not only the muffin batter but also a sweet and salty almond in the center. 

Even though you have to make two kinds of batter, both of them are easy to make. The muffin batter is made by mixing dry and liquid mixture together. So it's better to make the almond cream before making the muffin batter. 

The amount of almond cream will be more than you need but you can put it in the cup and bake it later, this salty almond cream is delicious on its own.

For this recipe, you should use unsalted butter!!!! But if you only have salted butter, you need to reduce the amount of salt in the almond cream or the finished muffin will be too salty.

You would love this muffin if you love rich, salty-sweet baked goods. 

Salt and butter Muffins

Makes 6 muffins

Almond Cream

50 g ........................ Unsalted butter

1/2 tsp .................... Salt

50 g ........................ Granulated sugar

25 g ........................ Egg 

35 g ........................ Cake flour

35 g ........................ Almond powder

Muffin batter

70 g ........................ Unsalted butter

45 g ........................ Milk 

60 g ........................ Plain yogurt

1 ............................. Egg

110 g ...................... Cake flour

1 tsp ....................... Baking powder

45 g ........................ Granulated sugar

Topping

13 g ........................ Unsalted butter, cut into 0.5 cm. pieces

................................ Waffle sugar

Preheat the oven to 200℃.

Line 6 Muffin pans (6.3x3.2 cm. per pan) with Cupcake Liners. 

Make the almond cream:

Beat the butter until soft. Add the sugar and salt and beat until fully combined.

Pour the egg into the bowl and beat to combine.

Sift the cake flour and almond powder into the bowl.

Fold to combine. And set it aside while making the muffin.

Make the muffin:

Melt the butter and mix in the milk. Add the plain yogurt to the melted butter, mix to combine, and let it cool completely.

Sift the cake flour and baking powder into a bowl.

Add the sugar to the bowl and whisk to combine.

Pour the egg into the melted butter mixture and mix to combine.

Pour the melted butter mixture into the bowl.

Mix to combine.

Divide the batter into the prepared pan.

Add 2 tsp of Almond cream in the center of the batter, about per piece.

Top with butter and waffle sugar.

Bake in the preheated oven at 200℃ for 22-25 minutes.

You can bake the rest of the almond cream by putting it into a cup and bake for 30-35 minutes.

Remove from the pans and let them cool on a wire rack.

Salt and butter Muffins