Muffins with fruit filling

Muffins with fruit filling

Ingredients

• Butter unsalted (room temperature) - 125 g
• Powdered sugar - 150 g
• Peach syrup or juice - 2 tbsp. l.
• Eggs at room temperature - 2 pcs.
• Wheat flour - 180 g
• Baking powder - 1/2 tbsp. l.
• Milk - 3 tbsp. l.
• For the top:
• Mascarpone cheese - 250 g
• Powdered sugar - 80 g
• For filling:
• Peaches (peeled and cut into cubes) - 2 pcs.
• Raspberries - 1/2 cup
• Strawberries (cut into halves) - 6 pcs.

Directions

1. Turn on the oven to preheat to 180 degrees. Line muffin cups with paper cups (about 12 pieces).
2. Place butter, icing sugar, syrup in a large bowl and beat well with a mixer until fluffy.
3. Add eggs and beat well again.
4. Add flour, baking powder and milk; mix well, about 2 minutes.
5. Use an ice cream scoop to scoop (one scoop) into each mold. Put in the oven and bake for about 20-25 minutes.
6. Remove the finished muffins from the oven and transfer to a wire rack. Leave to cool.
7. Meanwhile, prepare the muffin top. In a large bowl, beat the mascarpone and powdered sugar until fluffy. Put in refrigerator.
8. Place the peaches and raspberries in a food processor and chop the fruit until fine, but not pureed.
9. Use an apple corer to remove the center from the muffins, but do not discard it. In the middle of each muffin, put a little of the fruit mixture, press down with your finger and close the center, which was previously cut out.
10. On each muffin, use a pastry syringe or a bag to put slides of whipped mascarpone cheese, thus closing the peeking center. Decorate muffins with strawberry halves.