Madeleines in a Muffin Tin
Buttery, tender madeleines made right in a muffin tin ~ no special pan needed. These easy little French cakes bake up slightly larger, golden at the edges, and perfect with a dusting of powdered sugar.
Servings: 12 madeleines
Equipment
- 1 12 cup muffin pan
Ingredients
- 6 Tbsp unsalted butter
- 1/2 cup sugar
- 3/4 cup flour
- 1/2 tsp baking powder
- 1/8 tsp salt
- 2 large eggs
- 1 1/2 tsp vanilla extract
- powdered sugar, for dusting
Instructions
- Melt the butter in a small saucepan and set aside to cool partially (it can still be warm but should not be hot to the touch).
- In a medium size mixing bowl, combine the sugar, flour, baking powder, and salt. Whisk well to combine.
- In a small bowl, beat the eggs until smooth.
- Add the eggs and the vanilla extract to the bowl of dry ingredients. Fold together gently until mostly mixed together (a bit of dry flour is fine).
- Next, add the partially cooled butter, a little at a time, folding everything together gently as you go. I did this in about 3 stages. Fold just until everything is evenly incorporated. The batter should be fairly thick and shiny. It will thicken up more in the fridge.
- Cover your batter bowl tightly, and chill in the fridge for 1 hour.
- Preheat oven to 400F. Butter and lightly flour a standard 12- cup muffin pan, tapping off any excess flour.
- Place about a heaping tablespoon of batter into each well, dividing the batter as evenly as you can between the 12 muffin cups. The molds should look about 1/3 full.
- Bake for 10-12 minutes, until risen in the middle and starting to turn golden brown on the edges.
- Remove the pan from the oven. Allow them to cool in the pan briefly, and then carefully use a fork or a small butter knife to remove the madeleines from the pan and transfer to a baking rack - if they cool too much in the pan they are more likely to stick.
- Dust with powdered sugar and enjoy warm or allow to cool.
- Store muffin tin madeleines in an airtight container at room temperature for a couple of days. You can also keep them in the fridge and microwave for a few seconds to bring them back to life. Freeze extras tightly wrapped for up to a month
Nutrition
Serving: 1 muffin · Calories: 124 kcal · Carbohydrates: 14 g · Protein: 2 g · Fat: 7 g · Saturated Fat: 4 g · Polyunsaturated Fat: 0.4 g · Monounsaturated Fat: 2 g · Trans Fat: 0.2 g · Cholesterol: 46 mg · Sodium: 37 mg · Potassium: 39 mg · Fiber: 0.2 g · Sugar: 8 g · Vitamin A: 220 IU · Calcium: 15 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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