Muffins with mascarpone and berries

Delicate, aromatic muffins.
Instead of small molds, you can use one large mold (about 20-24 cm in diameter), but then the cooking time must be increased.
If you are using frozen berries, defrost them and let all the liquid drain.
I used lingonberries and blueberries.
From the specified amount of ingredients, 9-11 pieces are obtained.

  • 3 eggs
  • 150 g sugar
  • 150-200 g flour
  • 2 tsp baking powder
  • 2 tsp cocoa
  • zest of one lemon


  • 150 g mascarpone (or Almette)
  • 2 eggs
  • 50 g sugar


  • 200 g berries (any, to taste)
  • 100 g chocolate


Remove the zest from the lemon (with a special knife or grate).

Mix eggs and sugar.

Add baking powder and flour.

Divide the dough into 2 parts.
Add cocoa to one part.

Add zest to the other part.

Cooking cream.
Beat eggs with sugar.

Add mascarpone.

Put a little dark dough into the molds (I used silicone molds, but any will do).

Put some berries on the dough.

Put light dough on the berry.

Put some berries on the dough.

Put some cream on the berry.
Put in an oven preheated to 180 degrees.
Bake for 30-35 minutes.

Cool muffins completely.
Get out of the molds.
Pour over the finished muffins with melted chocolate.

Enjoy your meal!

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