Muffins with Whipped Cream

Muffins with Whipped Cream

These are butter-free muffins made with whipped cream. They're fluffy, crumbly, and melt in your mouth.

Ingredients: 6 muffins

Heavy cream
100 g
50 g
Egg (medium)
Vanilla beans or vanilla extract
1/2 or 5 drops
Cake flour
120 g
Baking powder
5 g (1 teaspoon)


1. Preheat the oven to 170ºC. Whip the heavy cream and sugar together in a bowl until thickened.
2. Add the egg and vanilla and mix. Then, sift in the flour and baking powder, and cut in with a spatula, taking care not to knead it.
3. Pour the batter into muffin cups. Bake for 18 minutes at 170ºC.
4. When a skewer poked through the middle comes out clean, they're done. If batter sticks on the skewer, bake for another 2-3 minutes.
5. Let cool on a rack. Once cooled, wrap or put in a plastic bag to prevent them from drying out.
6. This is what they look like inside.

Story Behind this Recipe

I wanted to make refreshing and tasty muffins for the summer season that doesn't contain butter.