At some point, I had the smallest taste of a tiramisu muffin. It must have been when I was younger – I can’t remember the exact moment. But this past weekend, with a few requests for tiramisu, I attempted to make a copycat of the infamous tiramisu muffin. I wrongly figured it would be my first time trying tiramisu, because – like I said before – I must’ve been much younger when I first came across the stuff, so I was nervous that I would create something that tasted nothing like the real deal. Then I took a bite. Holy nostalgia! I’ve definitely had tiramisu, because the second it touched my lips, I remembered. It was like not seeing the color blue for nine years until suddenly . . . THE SEA! THE SKY! THE SMURFS! This muffin is everything that you want it to be. Maybe it’s more – it certainly was for this forgetful 24-year-old. By the way, with Easter coming up, I think it’s time we decorate our homes for the holiday:
My favorites? I am in love with bunny baking tins 1 & 2. I also adore aprons, so I am a huge sucker for that bunny apron. I also love the idea of the world’s most precious toddlers scurrying around and collecting eggs in paper bunny ears and paper box carriers. And those egg-shaped plates? In love.
- Muffin Ingredients:
- 1/3 cup cake flour, sifted (134 calories – May substitute with all-purpose flour or white whole wheat flour)
- 2 tablespoons Truvia (May double with sugar)
- 1/4 teaspoon baking powder
- 1/8 teaspoon coarse salt
- 1 tablespoon skim milk (5 calories)
- 1/2 teaspoon vanilla bean paste (10 calories)
- 1 tablespoon plain Greek yogurt (8.5 calories)
- 1.5 tablespoons eggbeaters (12.5 calories - May substitute with egg whites)
- Coffee Drizzle Ingredients:
- 1 tablespoon freshly brewed coffee
- 1 teaspoon Truvia (May double with sugar)
- Optional: 1 teaspoon marsala (Calories will vary)
- Mascarpone Whipped Topping Ingredients:
- 1/8 cup whipped cream (25 calories – May use my homemade whipped cream and save even more calories!)
- 1 tablespoon mascarpone cheese, room temperature (60 calories)
- 1 tablespoon powdered sugar, sifted (30 calories)
- Sprinkle of unsweetened cocoa powder, for dusting (About 3 calories)
- Preheat oven to 325F.
- In a medium-sized bowl, mix together all of the dry ingredients for your muffin (exclude ingredients for the coffee drizzle and whipped topping).
- In a separate bowl, mix together all of your wet ingredients for your muffin (exclude ingredients for the coffee drizzle and whipped topping).
- Add your wet ingredients into your dry ingredients and whisk either by hand or with an electric mixer for several minutes, until completely smooth.
- Line a large muffin tin with parchment paper or non-stick foil, or use a tulip baking cup (as seen in the pictures), and fold batter inside.
- Bake for approximately 18 – 25 minutes, or until the top of your muffin is golden brown and the dough is baked through. If you need to test your batter, poke a toothpick into the center of your muffin, remove and inspect for wet batter. If batter is apparent and remains uncooked, pop your muffin back into the oven for 2-minute increments until complete.
- To prepare the coffee (and optional marsala) drizzle, whisk your coffee, sugar and optional marsala together in a bowl while your muffin is baking. Set aside.
- For your mascarpone whipped topping, mix your mascarpone, whipped cream and sugar together in a small bowl. Set aside.
- Once your muffin has completed baking, remove and allow it to cool. Drizzle your coffee-marsala mixture over your muffin and top with mascarpone whipped cream. Sprinkle unsweetened cocoa on top of your whip.