Butter muffins

Ingredients

Butter muffins
  • 180 grams unsalted Echte Boter
  • 135 grams caster sugar
  • 8 grams (1 sachet) vanilla sugar
  • 4 eggs
  • 180 grams self-raising flour
  • Pinch of salt
Buttercream
  • 45 grams plain flour
  • 240 ml full-fat milk
  • 200 grams unsalted Echte Boter
  • 200 grams icing sugar
  • 1 tsp vanilla extract

Makes 12 muffins

Method

Method butter muffin

  1. Heat the oven to 175 degrees centigrade
  2. Allow the butter and egg to come to room temperature 
  3. Cream the butter and sugar together in a bowl 
  4. Add the vanilla sugar 
  5. Add the eggs one by one, mixing gently 
  6. Add the salt 
  7. Add the flour one spoonful at a time
  8. Mix to a smooth batter
  9. Divide over 12 muffin moulds 
  10. Bake in the over for 20-25 minutes 


Buttercream method

  1. Take a pan 
  2. pour in the milk 
  3. Sieve the flour over the milk 
  4. Whisk till smooth 
  5. Heat gently and stir continuously to boiling point 
  6. As soon as the mixture boils reduce the heat to a gentle simmer 
  7. Allow to thicken for about 5 minutes 
  8. Transfer to a low bowl and cover with clingfilm to prevent a skin from forming 
  9. Allow to cool to room temperature 
  10. Cream the butter and icing sugar together in a separate bowl 
  11. Add the vanilla extract 
  12. Mix well 
  13. Add the milk/flour mixture to the butter mixture 
  14. Continue mixing for about 5 minutes 
  15. Chill for 45 minutes in the fridge 
  16. Use the cream to top the all-butter muffins 

Enjoy your Echte Boter muffins