Finally, Moist Muffins

There are a million recipes, but only a few of them really teach you how to bake finally moist muffins that stand up even on the second or third day. These muffins do. They are built on ingredients that naturally retain moisture and a process that respects the chemistry of baking. If you love pastries that melt on the tongue and aren't dry (not even after 4 days, I give my word of honor on that), you will never leave this recipe.

Finally moist muffins—is it even possible?

It is, but it’s not just about one miracle trick; it’s about a combination of these three things:

1. Fat that doesn't harden: Butter hardens in the cold (and the muffin with it). That’s why I use oil and sour cream.
2. Moisture reservoir: Grated apples act as "water capsules" that are released gradually.
3. Low gluten load: For a muffin to be soft, strong gluten must not develop. That’s why I mix briefly and use Farina per Dolci flour.

Tip from Mari

Finally moist muffins and our recipe for them

Ingredients

(for approx. 12 muffins)

• 220 g Farina per Dolci flour
• 30 g Whole grain spelt flour (for texture)
• 100 g Granulated sugar
• 5 g Baking soda
• 2 g Salt
• 5 g Ground cinnamon
• 2 Eggs, size M
• 150 g Sour cream (ideally full-fat, min. 15%)
• 60 ml Vegetable oil (sunflower or rapeseed)
• 5 ml Vanilla extract or paste
• 50 g Sourdough discard (optional—for depth of flavor)
• 120 g Apples (peeled and coarsely grated)

Preparation

1. Dry mixture Turn your oven on to 180 °C. In a bowl, thoroughly mix Farina per Dolci flour, spelt flour, sugar, baking soda, salt, and cinnamon. The soda must be distributed everywhere so the muffins rise evenly.

2. Wet mixture In another bowl, combine eggs, sour cream, oil, vanilla, and sourdough discard if using. Whisk until everything combines into a smooth emulsion.

3. Combination (Critical point) Add the liquid ingredients to the dry ones. Now, pay attention! Take a spatula or a Danish whisk and mix only briefly, just until the flour is moistened.

Tip from Mari

4. Apples and baking Finally, gently fold in the grated apples with just two strokes. Divide the batter into the muffin tin lined with paper liners, filling them to approximately three-quarters.

Bake in an oven preheated to 180 °C for approximately 20 to 23 minutes. Try the skewer test—it should come out clean, with at most a few moist crumbs (thanks to the apples).

5. Cooling After baking, leave the muffins in the tin for 5 minutes (they will finish), then move them to a cooling rack.

Bon appétit, warmly, Mari