Grandma's Muffins
- Vegetarian
- Energy Kcal 466
- Carbohydrates g 59.6
- of which sugars g 31.7
- Protein g 9.4
- Fats g 21.1
- of which saturated fat g 10.65
- Fiber g 1
- Cholesterol mg 187
- Sodium mg 143
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 30 min
- Makes: 12 pieces
- Cost: Low
PRESENTATION
So here's the deal: if you're craving something that captures the heart of a traditional Italian dessert in a fun, modern way, this Muffin della nonna is your go-to. Seriously good. These muffins blend all the charm of Italy with the ease of a snack you can hold in your hand.
Thing is, what really sets them apart is their soft texture and the tasty surprise in the center—this creamy custard core inspired by the classic torta della nonna. You might know that cake with its crunchy pine nuts and a light dusting of powdered sugar. So good, right? Well, these muffins bring that same sweet and rich vibe, with the custard adding a smoothness that plays perfectly with the crisp pine nuts on top. It's basically like having dessert and a snack all rolled into one.
And look, whether you're into chocolate chips, coconut, or even pumpkin fillings, this ricetta muffin della nonna gives you lots of room for creativity. Pretty much. Yet, sticking with the creamy custard and toasted pine nuts combo has its own charm. I mean, especially if you love dolci tradizionali italiani.
In lots of Italian homes, these muffins are a hit for birthdays, coffee breaks, or when you just want something moist and a tad indulgent without too much fuss. The powdered sugar adds a light touch—always nice—while the inside stays tender no matter what you mix in.
Whether you're baking them for kids after school or trying to impress adults, these muffins show how Italian desserts can be both comforting and a little special. And the sauce? Perfect. Each bite is like a tribute to the classic torta della nonna, with the bonus that you don't need a special occasion to enjoy them—just some time and a craving for something golden and satisfying. Perfect for any gathering or a quiet moment with coffee, these muffins bring a taste of Italy right into your kitchen. Can't go wrong.
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INGREDIENTS
- Ingredients for 12 muffins
- Sugar 1 cup (200 g)
- Type 00 flour 3 ¼ cups (400 g)
- Butter 0.8 cup (190 g) - (at room temperature)
- Whole milk 0.8 cup (200 ml)
- Eggs 3 - medium
- Vanilla bean 1
- Pine nuts 1.8 oz (50 g)
- Baking powder 4 tsp (16 g)
- Fine salt 1 pinch
- for the custard
- Milk 1 ¼ cup (270 ml)
- Fresh liquid cream 4 ¾ tbsp (70 ml)
- Egg yolks 4
- Cornstarch 4 tbsp (30 g)
- Sugar ½ cup (100 g)
- Vanilla bean 1
- for sprinkling
- Powdered sugar to taste
How to prepare Grandma's Muffins
To prepare grandma's muffins, place the room temperature butter cut into chunks in a bowl with the sugar 1, then mix with an electric mixer for at least 10 minutes. Once you've obtained a creamy mixture, add the whole eggs one at a time 2, continuing with the beaters, and then the room temperature milk in a thin stream 3.
Add the sifted flour along with the baking powder 4, a pinch of salt, and mix until the flour is incorporated 5. Using a small knife, cut the vanilla bean lengthwise, scrape out the seeds, and add them to the mixture 6.
Mix well 7 and then place the batter into a piping bag without a nozzle 8. Place 12 paper liners in a muffin tin and pour about 3 oz of batter into each liner 9.
Once finished, sprinkle the surface of the muffins with pine nuts using a teaspoon 10 and then bake in a preheated static oven at 350°F for 20 minutes (or 320°F for 15 minutes if using a convection oven). Then lower the temperature to 340°F, baking for another 10 minutes (or 300°F for 8 minutes if using a convection oven). Meanwhile, you can proceed to prepare the Pastry cream: place the milk and cream in a small pot on the stove. Then, take the vanilla bean, cut it lengthwise with a small knife, and extract the seeds, keeping the bean; add the seeds and the vanilla pod to the milk and cream 11. Turn on low heat, and when the mixture reaches a simmer, turn off the heat, leaving the vanilla to infuse for at least 5 minutes. Separate the egg whites from the yolks (you can use the leftover egg whites to make ladyfingers or meringues) and collect the yolks in a large bowl, adding the sugar 12.
Beat the yolks and sugar with an electric mixer or a hand whisk to obtain a homogeneous cream, then add the sifted cornstarch 13, mixing it well with the rest of the mixture 14. At this point, remove the vanilla bean that you left to infuse in the warmed milk and cream 15.
And add the egg-based mixture to the milk and cream 16. Turn the heat back on low and stir continuously with a whisk to thicken the mixture 17: when the custard is thick, pour it into a shallow and wide dish, immediately covering it with cling film in contact to prevent the annoying crust from forming; then let it cool first at room temperature and then in the refrigerator 18.
When the muffins are baked, take them out and let them cool. Once completely cooled 19, remove them from the liners and proceed with the filling. For the filling, you can proceed in two ways: with a knife, you can cut the top of the muffins, keeping it as it will be used to close them, at the paper liner level 20, and then hollow them out with a small round cutter to create a central hole without reaching the bottom 21, or carefully hollow out with a knife to remove the center part.
Using a piping bag without a nozzle, fill with the (now cold) custard you prepared 22; close the muffins with the tops you reserved and serve, finishing with a dusting of powdered sugar as desired 23. Alternatively, you can avoid cutting the muffins and directly remove the insides, which you'll keep for decoration, using a round cutter 24.
Fill with custard 25 and then with a knife, cut the reserved muffin insides in half to create small circles 26. Place the cut circles on the filling and finish with a dusting of powdered sugar as desired; finally, serve and enjoy grandma's muffins 27.