Home » Saffron muffins and jam

Saffron muffins and jam

by Ada Parisi
5 min read

Still muffins. I do not know what to say, maybe I got an obsession with these little cakes, soft, so customizable that it would be possible to make a different muffin for every day of the week. This time I've prepared the dough with saffron and cherry jam inside. A drop of jam on top, a dusting of icing sugar and in 5 minutes of preparation and 10 cooking here is a quick and healthy snack for children, a delicious breakfast for the companion who must go to work, a snack if you suddenly 'desire for something good'. What more do you want?

Ingredients for 12-14 mini muffins:

  • 15th grams of butter
  • 210 grams of flour 00 (I use that wheat 00 Molino Castro)
  • salt a pinch
  • 50 grams of water
  • 150 grams powdered sugar
  • 210 grams of whole eggs (about 3 and a half, but pesatele)
  • half teaspoon of saffron
  • a generous teaspoon baking powder
  • cherry jam or taste you prefer to taste
  • powdered sugar for garnish

Preheat oven to 200 degrees ventilated. Put the butter in a saucepan, the water, saffron and salt and bring to the boil. Combine the flour, stirring vigorously at rain and dry flour over low heat for a few seconds. Remove the Casserole from the heat, transfer the mixture to a bowl and let it cool a few minutes. Combine icing sugar, the yeast and eggs and mix everything until it blends.

Pour a spoonful of the mixture in paper baking cups for muffins, then add a spoonful of jam rasa and cover with another dose of compound, taking care to fill the molds to two-thirds of height.

Bake for 10-12 minutes, until they are swollen, and then let them cool. Sprinkle the sugar cookies with icing and decorate with a little jam.

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Laura June 19, 2015 - 14:12

Hello, I wanted to ask the timing and degree of cooking if I used a static oven and unventilated. Recommend however cook with convection oven? Thank you very much

Ada Parisi 20 June 2015 - 10:26

Hello Laura! Then, static oven at 180 degrees for 15- 20 minutes should be enough! Let me know!

Laura 4 July 2015 - 10:50

Hi Ada, is the first time I make the muffins in my life!!! I know that I fell a little more saffron than the due and the taste was actually a little stronger…..but apart from that have come out excellent!!!!. part I filled with jam and another with nutella!!! very good.
Thanks hello hello

Ada Parisi 4 July 2015 - 15:50

Hello Laura! You know the taste of saffron, his forces, It depends also on the quality, if yours was very good then it certainly feels more! If you like muffins, which in fact they are very simple and tasty cakes, Evidence on other blogs: I advise those with chocolate and orange, the dough is soft! Thank you and a hug! ADA

Silvana 10 December 2013 - 15:30

You can use granulated sugar instead of icing sugar??

Thank you very much!!! you are very good!!

Sicilians creative in the kitchen 10 December 2013 - 15:56

Hi Silvana, thanks to you heart! Then, it would be better to use the powdered sugar as a matter of lightweight mixture. But if you do not have, I'll give you a tip: put the granulated sugar in a blender and frullalo, it's OK to normal blender: become powdered! Let me know, Hi, ADA

Pina December 2, 2013 - 13:05

with regard to eggs, I did not understand how to weigh them. The yolks separated from the whites, but what must be put in the dough? Thank you very much

Sicilians creative in the kitchen December 2, 2013 - 16:57

Hello Pina, you have to weigh them whole, 210 grams is about 3 whole eggs and half of medium size. So you have to put 3 eggs plus one yolk and a half egg white. Let me know

Silvana November 20, 2013 - 09:40

Instead of icing sugar I use granulated sugar?

Sicilians creative in the kitchen November 20, 2013 - 12:11

Hi Silvana, icing sugar is preferable because it is softer and merges with the dough. You can of course use the caster, maybe they will be a little’ less soft but surely you will succeed the same. Let me know, ADA

Angel November 13, 2013 - 14:50

There is talk of salt but I have not seen the dose…or at a pinch…?

Sicilians creative in the kitchen November 13, 2013 - 14:56

Hello, You're right. The usually very small pinch correcting the excessive sweetness. Just little by little. See you soon, ADA

Roberta November 12, 2013 - 17:16

Hello, these delicious muffins…to try.

Sicilians creative in the kitchen November 12, 2013 - 19:33

Hello Robert, Thank you and welcome to my blog. I hope you like, if you try to get them to let me know. You can customize them as you like: them chocolate by adding 20 grams of cocoa powder;, with Nutella, vanilla-flavoured, barley, with nuts or raisins… A warm greeting, ADA

ALE November 12, 2013 - 13:01

Hi, compliments recipes (not only this) fantastic!! a doubt, but here there are whole eggs or just yolks? I read that you said to weigh separately the whites and yolks….

Sicilians creative in the kitchen November 12, 2013 - 13:05

Hello Alessandra, Welcome and thank you! The eggs are whole and that if you weigh it all together: I will recommend you start weighing three whole eggs, Then if you do not get to the right weight open an existing one another and add a little’ egg white and a little’ red up to the weight. Obviously if they advance or exceed 10 grams nothing happens. Let me know. ADA

Stella November 11, 2013 - 13:10

Fantastic and to be missed!! I also peeked other things on your site and from the south will have to do so many compliments on the delicious recipes you posted. Brava :-)

Sicilians creative in the kitchen November 11, 2013 - 13:38

Hello Star! Thank you and welcome to my blog! From Southern in Southern, a big hug! ADA

Pina November 10, 2013 - 12:27

Surely I will try to get them. But the eggs should be weighed in their shells? I await your response. Thanks

Sicilians creative in the kitchen November 10, 2013 - 13:14

Hello and welcome in my pina blog.le eggs should be weighed without shells, Separate yolks from whites. Let me know, Dear greetings, ADA

Silvia November 10, 2013 - 12:04

I love the muffins that as you wrote lend themselves to many variations…Interestingly the dough saffron!
Good Sunday

annaferna November 10, 2013 - 10:12

this is a different way to prepare muffins and did not know him! I'll have to try…with saffron then you invite me to a wedding :P

Sicilians creative in the kitchen November 10, 2013 - 10:28

Hello Annie! It is different but well-experienced: Quick, Easy and Effective. Try and let me know immediately what you think! A big kiss


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