Soft and light muffins made with beer that gives an airy texture, enriched with pieces of white chocolate and a sprinkle of pollen for a floral and slightly sweet touch.
Preheat the oven to 180°C and prepare a muffin tray with 12 paper liners.
In a large bowl, sift the flour with the baking powder, add the sugar and a pinch of salt, and mix.
In another bowl, beat the eggs with the melted butter (or oil), vanilla extract, and beer until you obtain a homogeneous mixture.
Combine the wet ingredients with the dry ones and mix quickly just enough to blend: the batter should remain slightly lumpy.
Fold in the white chocolate pieces, distributing them in the batter without overworking it.
Fill the muffin liners about 2/3 full with the batter.
Sprinkle the surface of each muffin with a small amount of pollen (or add it after baking if you prefer a milder aroma).
Bake in the preheated oven at 180°C for 18-22 minutes, or until a skewer inserted in the center comes out clean or with a few moist crumbs.
Remove from the oven and let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve at room temperature.
Muffin tray
Muffin liners
Bowls
Whisk or spoon
Cooling rack
Store in an airtight container at room temperature for 2-3 days. For longer storage, refrigerate (up to 5 days) or freeze (up to 1 month).
If you want a less sweet version, replace part of the sugar with honey (adjust the amount of pollen in the decoration). Caution: pollen can cause allergic reactions in sensitive individuals.
Italy, Toscana
| Energy (kcal) | 304.49 |
| Carbohydrates (g) | 38.17 |
| of which Sugars (g) | 19.11 |
| Fat (g) | 12.33 |
| of which Saturates (g) | 3.61 |
| Protein (g) | 5.9 |
| Fiber (g) | 0.61 |
| Sale (g) | 0.15 |
