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Madeleines in a Muffin Tin Recipe

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★★★★★

4.7 from 101 reviews

These muffin tin madeleines are a simple, buttery French-inspired treat with a delicate, tender crumb. Made with basic pantry ingredients and baked in a standard muffin tin, they offer the classic madeleine flavor and texture without the traditional shell-shaped mold. Lightly dusted with powdered sugar and perfect for serving warm or at room temperature, they’re an elegant and easy homemade dessert or snack.

Ingredients

Scale

Butter

  • 6 Tbsp unsalted butter

Dry Ingredients

  • 1/2 cup sugar
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/8 tsp salt

Wet Ingredients

  • 2 large eggs
  • 1 1/2 tsp vanilla extract

For Serving

  • Powdered sugar, for dusting

Instructions

  1. Prepare the Butter: Melt the butter in a small saucepan and set aside to cool until it is warm but not hot to the touch, preventing it from cooking the eggs prematurely.
  2. Mix Dry Ingredients: In a medium mixing bowl, whisk together the sugar, flour, baking powder, and salt until well combined to ensure even distribution of leavening agents and flavor.
  3. Beat the Eggs: In a small bowl, beat the eggs until smooth to create a uniform base for the batter.
  4. Combine Eggs and Vanilla: Add the beaten eggs and vanilla extract to the dry ingredients, gently folding just until mostly combined; it’s okay if some flour streaks remain to avoid overmixing.
  5. Incorporate Butter: Add the partially cooled melted butter in three stages, folding gently each time until the batter is thick, shiny, and evenly mixed without overworking the batter.
  6. Chill the Batter: Cover the bowl tightly and refrigerate for 1 hour; chilling helps the batter firm up and develop better texture during baking.
  7. Prepare Muffin Tin: Preheat your oven to 400°F (200°C). Butter and lightly flour a standard 12-cup muffin pan, tapping out excess flour to prevent sticking.
  8. Fill Muffin Cups: Spoon about a heaping tablespoon of batter into each muffin cup, filling approximately one-third full for the perfect rise and shape.
  9. Bake: Bake in the preheated oven for 10-12 minutes until the madeleines are risen in the center and golden brown around the edges.
  10. Cool Slightly: Remove from oven and allow the madeleines to cool briefly in the pan, then carefully lift them out with a fork or small butter knife to prevent sticking and transfer to a wire rack to cool completely.
  11. Serve: Dust the madeleines with powdered sugar and serve warm or at room temperature for the best flavor and texture.
  12. Storage: Store cooled madeleines in an airtight container at room temperature for up to 2 days. They can also be refrigerated and gently reheated, or frozen tightly wrapped for up to one month.

Notes

  • Using a muffin tin instead of a traditional madeleine mold is a convenient alternative that still yields tender, buttery cookies.
  • Do not overmix the batter to keep the madeleines light and delicate.
  • Chilling the batter is important for a proper rise and texture.
  • Butter and lightly flour the muffin tin well to prevent sticking, especially since these are made without traditional madeleine shells.
  • For best results, serve madeleines the same day or within a couple of days of baking.
  • Reheat refrigerated madeleines in the microwave for a few seconds to restore softness.

Keywords: madeleines, muffin tin madeleines, French pastry, buttery cookies, easy dessert, vanilla madeleines, tea time treats

Find it online: https://frommamamaya.com/madeleines-in-a-muffin-tin-recipe/