Medlar Muffins with Medlar Cream Cheese Icing is a modern British recipe for classic muffin containing medlar pulp in the batter that are finished with medlar-flavoured cream cheese icing (frosting). The full recipe is presented here and I hope you enjoy this classic British version of: Medlar Muffins with Medlar Cream Cheese Icing.
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I love making muffins with different ingredients, like my quince muffins or mincemeat muffins. After making a big batch of medlar puree, I had plenty left over and decided to experiment with some breakfast baking. The result was these delicious medlar muffins.
For the topping:
150g (3/4 cup) mascarpone cheese
50g (1/4 cup) medlar puree (bletted medlars quartered and simmered with water then passed through a sieve)
1 tbsp soft brown sugar
Finely-grated Zest of half an orange (optional)
1/2 tsp ground cinnamon (optional)
Method:
Pre-eat the oven to 190°C (170 °C fan/375°F/Gas mark 5) and grease or place paper cases in a 12 well cupcake or muffin tin. In a large bowl sift together the flour, sugar and baking powder.
Melt the butter in a small saucepan, over low heat and put aside. Beat the egg and add to the flour, followed by the medlar puree and the melted butter. Stir well to combine.
Evenly scoop the mixture into the cake wells then transfer to your pre-heated oven bake for about 18 minutes, or until a skewer inserted into the centre emerges cleanly. Remove from the oven and allow cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
In a small bowl, beat together the mascarpone, medlar puree, sugar, orange zest and cinnamon until blended. Spoon the resultant icing into a piping bag and use this to top each muffin with a swirl of the mixture, then use a flat knife to smother over the top of each muffin.
These will keep in an air-tight tin, but should be consumed within 2-3 days.
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