Champignon cupcakes

Ingredients

Muffins

215 grams (7.6 ounces) flour
100 milliliters (0.42 cup) buttermilk
100 milliliters (0.42 cup) vegetable oil (olive/sunflower)
2 eggs (2 pc)
8 grams (0.28 ounces) baking powder
4 grams (0.14 ounces) baking soda
120 grams (4.23 ounces) champignons, stewed with cream onions
100 grams (3.5 ounces) Dutch cheese
10 grams (0.35 ounces) Parmesan
5 onion feathers (5 pc)
salt to taste
pepper to taste

Mushroom filling

600 grams (21.16 ounces) champignons
100 milliliters (0.42 cup) cream 20%
3 tablespoons (45 milliliters) sour cream 20%
1 onion (1 pc)
salt to taste
pepper to taste

Creamy champignon caps

300 grams (10.58 ounces) cream cheese
75 milliliters (0.32 cup) cream 33%
120 grams (4.23 ounces) stewed champignons
salt to taste
pepper to taste

Equipment

Mixing Bowl
A medium-sized mixing bowl is ideal for combining your ingredients. Ensure it’s wide enough for easy whisking without spilling.
Whisk
A sturdy whisk will help you achieve a smooth mixture quickly. A balloon whisk is particularly good for incorporating air into the batter.
Blender
Essential for making the creamy champignon caps. A high-speed blender gives the smoothest results.
Muffin Pan
A non-stick muffin pan ensures easy release of your muffins. Silicone versions are great for even baking and easy cleanup.
Oven
A reliable oven is key. Preheat thoroughly to maintain an even temperature for consistent results.

Instructions

Step 1

Get ready for some delicious and delicate champignon muffins with creamy Dutch and Parmesan cheeses. To top it off, we’ll be adding a creamy champignon cap that resembles a luscious dessert. This recipe will yield 8 muffins with rich, creamy caps. Let's get started!

Step 2

Note: The champignon muffins are tenderer and slightly moister than their salmon counterparts, which offers a unique texture.

Step 3

1. Begin by washing and peeling the champignons. Cut them into slightly smaller-than-average pieces and sauté them in a pan with a bit of vegetable oil. Cover the pan with a lid and stew for 5-7 minutes.

Step 4

Tip: Sautéing the champignons with oil and a closed lid helps to coax out and evaporate the natural water content quickly.

Step 5

2. Add finely chopped onion, cream, and sour cream to the pan. Stir and simmer until the liquid has fully evaporated. Season with salt and pepper and set aside to cool.

Step 6

Tip: Allowing the mixture to cool helps maintain the texture and prevents it from overcooking.

Step 7

3. For the muffins, chop the Dutch cheese, Parmesan cheese, and green onions finely. From the prepared mushroom mixture, take 130 grams and chop it further with a knife.

Step 8

Tip: Finely chopping the mushroom mixture ensures an even distribution throughout the muffin batter.

Step 9

4. In a separate container, sift together the flour, baking powder, and baking soda, and mix well.

Step 10

Tip: Sifting the dry ingredients helps to aerate the flour and ensures a smooth batter.

Step 11

5. In a mixer bowl, combine the eggs, buttermilk, and vegetable oil. Whisk for 1-2 minutes at maximum speed.

Step 12

Tip: Whisking at high speed incorporates air into the batter, which aids in achieving a light and fluffy muffin texture.

Step 13

6. Switch to medium speed on the mixer and gradually add the dry flour mixture. Follow by adding the cheeses, green onions, and the prepared champignons. Mix until well-combined.

Step 14

Tip: Gradually adding the dry ingredients prevents the batter from becoming lumpy and ensures a smooth consistency.

Step 15

7. Fill muffin molds two-thirds full and bake in a preheated oven at 165-170°C (329-338°F) in 'convection' mode for 25-30 minutes. Allow the muffins to cool and stabilize for 3-4 hours.

Step 16

Tip: Cooling the muffins for several hours helps to stabilize their structure and enhances the flavor.

Step 17

8. To prepare the creamy champignon caps, blend 120 grams of the stewed champignons until smooth. Whip the cream cheese and the 33% cream together, season with salt and pepper, and then mix with the blended champignons.

Step 18

Tip: Whipping the cream cheese mixture helps to achieve a light, fluffy texture for the caps.

Step 19

9. Assemble the cupcakes by spreading the creamy champignon mixture on top of the muffins. Enjoy your delicious champignon muffins with creamy caps! Bon Appetit!

Step 20

Tip: Assembling right before serving keeps the muffins fresh and the topping creamy.

Servings

Imagine bringing a platter of these champignon muffins to your next gathering. Their golden-brown tops and creamy, rich caps make them the belle of the buffet. Pair them with a crisp white wine or a refreshing glass of iced tea for an elegant but laid-back vibe. For a more substantial offering, include a fresh green salad with a tangy vinaigrette to balance the richness of the muffins. Your guests will savor every bite, and you’ll relish the compliments pouring in. For brunch, serve these muffins alongside a platter of fresh fruit and perhaps a selection of cold cuts and cheeses. The savory, creamy texture of the muffins pairs beautifully with the fresh crunch of apples or the sweetness of grapes. Alternatively, make them the centerpiece of a casual luncheon, with tomato bisque or creamy potato soup rounding out the meal quite nicely.

Variations

For a gluten-free version of these muffins, simply substitute the regular flour with a gluten-free all-purpose blend. Make sure it includes xanthan gum to mimic the elasticity of gluten. For a vegan twist, swap the buttermilk for any plant-based milk mixed with a tablespoon of lemon juice. Replace the eggs with flaxseed eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg), and use vegan cheese alternatives. Coconut or almond cream can stand in for the cream cheese and cream in the topping.

Faq

How do I know when the muffins are done?
Insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, they're ready.
Can I use a different type of mushroom?
Yes, you can substitute with other mushrooms like cremini or shiitake, but note that this may slightly alter the flavor and texture.
What’s the best way to store these muffins?
Keep them in an airtight container in the refrigerator for up to three days. They can be reheated in the oven before serving.
Can I freeze these muffins?
Yes, these muffins freeze well. Wrap them individually and store in a zip-lock bag. Thaw in the fridge overnight and reheat before serving.
Can I add other ingredients to the batter?
Absolutely! Diced bell peppers, spinach, or even a hint of garlic can be great additions. Just be cautious about altering the moisture balance.
How can I ensure even muffin sizes?
Use a cookie scoop or an ice cream scoop to evenly portion the batter into the muffin pan. This ensures uniform size and baking.