Moist and Fluffy Castella Muffins
Easy Homemade Castella Muffins Recipe Perfect for a Kid’s Snack
Bake delightful, moist Castella muffins at home that your whole family will love! They’re perfect as a snack for children and so irresistibly tasty with a glass of milk that you’ll keep reaching for more. This simple recipe is easy enough for beginner home bakers to succeed with confidence!
Ingredients- 100g Eggs (room temperature)
- 30g Unsalted Butter
- 30g Milk
- 70g Sugar
- 10g Honey
- 2g Vanilla Extract (approx. 1/2 tsp)
- 80g Cake Flour
- 2g Baking Powder (approx. 1/2 tsp)
Cooking Instructions
Step 1
Prepare a warm double boiler. Fill a pot with water and bring it to a simmer. Reduce the heat to low or turn it off. Place a mixing bowl over the pot and add 100g of eggs (about 2 large eggs). Whisk them gently without creating too much foam. Be careful not to overheat the eggs.
Step 2
To the whisked eggs in the mixing bowl, add 70g of sugar, 10g of honey, and 2g of vanilla extract for extra flavor. Measure these ingredients carefully.
Step 3
Whisk the ingredients in the bowl gently until the mixture reaches about 40°C (104°F). Ensure all ingredients are smoothly combined without any lumps. Focus on achieving a uniform consistency.
Step 4
Remove the mixing bowl from the heat and set it aside briefly. In a separate small saucepan, combine 30g of unsalted butter and 30g of milk. Gently heat over low heat or use a double boiler until the butter and milk are warm and melted. Avoid overheating; a lukewarm temperature is ideal.
Step 5
While the butter and milk are melting, use a hand mixer or a whisk to whip the egg mixture you set aside earlier. Whip until the batter falls from the whisk in ribbons and holds its shape for about 3 seconds before sinking back. This step is crucial for creating the light and airy texture characteristic of Castella.
Step 6
In a separate bowl, measure out 80g of cake flour and 2g of baking powder. Sift these dry ingredients together 2-3 times through a fine-mesh sieve. Sifting helps to remove lumps and incorporates air, leading to a softer muffin texture.
Step 7
Take about one-third of the whipped egg mixture and gently fold it into the warm melted butter and milk mixture (around 50°C or 122°F). Use a spatula and a cutting motion (like drawing an ’11’) from top to bottom to combine them without deflating the batter. Mix just until no streaks of butter or egg are visible. Then, gently fold this combined mixture back into the main egg batter. Mix again using the same gentle folding technique until just combined. Be careful not to overmix, as this can develop gluten and make the muffins tough. Aim to mix only until the streaks disappear.
Step 8
Line a muffin tin with paper liners. Fill each liner with the batter until it’s about 80% full. Filling them too high can cause them to overflow during baking. Smooth the tops of the batter for an even bake.
Step 9
Bake in a preheated oven at 170°C (338°F) for approximately 20 minutes. Baking times and temperatures may vary depending on your oven, so keep an eye on the muffins. They are done when a skewer inserted into the center comes out clean.
Step 10
Once baked to a golden brown, carefully remove the muffins from the oven. Place them immediately on a wire rack to cool. Allowing them to cool slightly helps prevent the bottoms from becoming soggy.
Step 11
Enjoy these incredibly moist and tender Castella muffins! They are at their best when slightly cooled, offering a delightful texture that’s a perfect balance of soft and fluffy. Perfect with a glass of milk!
