Babeczki Muffinki

Name: Babeczki Muffinki
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Polish
Ingredients: 250 g Wheat flour; 100 g Butter, melted and cooled; 2 Egg; 120 g Sugar; 150 ml Milk; 2 tsp Baking powder; 1 pkg Vanilla sugar; 100 g Sour cream

Babeczki Muffinki · ready in 50 min · 12 servings · 217 kcal per serving · easy · 8 ingredients

Polish vanilla muffins are simple, tender babeczki with a light crumb, gentle sweetness, and sour cream for the classic moist, homely texture.

Prep: 20 min
Cook: 30 min
Total: 50 min
Serves: 12
kcal: 217
Difficulty: easy

Polish Desserts Vegetarian

A QiMeal recipe · Updated 3 October 2026

Ingredients · 12 servings

250 gWheat flour
100 gButter, melted and cooled
2Egg
120 gSugar
150 mlMilk
2 tspBaking powder
1 pkgVanilla sugar
100 gSour cream

Equipment

stovetop, oven, muffin tray, paper cases, mixing bowl, whisk, spatula, saucepan, scoop, skewer, wire rack

Instructions

Prepare Station
Gather and measure all ingredients, then set out a muffin tray, paper cases, 2 bowls, whisk, spatula, saucepan, scoop, skewer, and rack. · 5 min
What to look for: All ingredients are measured and tools are within reach.
Melt Butter
Melt the butter gently in a small saucepan, remove it from the heat, and let it cool until warm but no longer hot. · 5 min
What to look for: The butter is fully liquid and glossy, with no bubbling.
Preheat Oven
Preheat the oven to 180°C / 356°F and line a 12-hole muffin tray with paper cases before mixing the batter. · 5 min
What to look for: Each muffin cup is neatly lined and the oven is heating.
Mix Dry Ingredients
Combine the wheat flour, sugar, vanilla sugar, and baking powder in a large bowl, whisking until evenly mixed. · 3 min
What to look for: The dry mixture looks uniform with no visible pockets of baking powder.
Whisk Wet Ingredients
Whisk the eggs, milk, sour cream, and cooled melted butter in a separate bowl until smooth and lightly foamy. · 3 min
What to look for: The mixture is pale, smooth, and lightly aerated.
Combine Batter
Pour the wet mixture into the dry ingredients and stir gently until just combined, leaving a few small lumps. · 2 min
What to look for: No dry flour remains, but the batter is not perfectly smooth.
Fill Cases
Divide the batter evenly among the 12 paper cases, filling each one about 2 thirds full for a rounded rise. · 3 min
What to look for: The cases are evenly filled and the batter sits below the rim.
Bake Muffins
Bake at 180°C / 356°F for 20-25 minutes, until the babeczki are risen, golden, and a skewer comes out clean. · 25 min
What to look for: The tops are domed, lightly golden, and spring back when touched.
Cool Serve
Cool the muffins in the tray for 5 minutes, transfer them to a wire rack, and serve warm or fully cooled. · 10 min
What to look for: The muffins release cleanly from the tray and hold their shape.

Nutrition (per serving)

kcal	217
Protein	4 g
Carbohydrates	29 g
of which sugars	12 g
Fat	10 g
of which saturated	6 g
Fibre	1 g
Sodium	110 mg

Nutri-ScoreD

Allergens

Contains: gluten, milk, eggs

Ingredient substitutions

Butter

Sunflower oil: Use only if needed; the muffins will be softer but less buttery.

Sugar

Vanilla sugar: Use for a stronger vanilla note, keeping the same total sugar weight.

Milk

Sour cream: Use only in a pinch; the batter will be thicker and tangier.

Vanilla sugar

Sugar: Use the same weight; the muffins will lose the vanilla aroma.

Sour cream

Milk: Use only if sour cream is unavailable; the crumb will be less rich.