Mini raspberry custard muffins

These Mini Raspberry Custard Muffins are fluffy treats infused with juicy raspberries and a hint of vanilla, perfect for any occasion. They are simple to make and ideal for breakfast, brunch, or as a snack.

15 Jan 2026
Cook time 15 min
Prep time 15 min

Ingredients:

1/2 cup sugar
1/2 cup vanilla extract
2 tbsp baking powder
3/4 cup milk (1% fat)
1/2 cup olive oil
2 tsp vanilla extract
1 egg
1/2 cup raspberries
Mini raspberry custard muffins

These Mini Raspberry Custard Muffins are a delightful treat for any occasion. Packed with juicy raspberries and a luscious custard flavor, they are both easy to make and deliciously flavorful. Perfect for breakfast, brunch, or a sweet snack, these mini muffins are sure to be a hit.

Instructions:

1. Preheat Oven:
Preheat your oven to 375°F (190°C). Grease a mini muffin tin or line with mini paper liners.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the sugar and baking powder until well combined.
3. Combine Wet Ingredients:
In another bowl, whisk together the milk, olive oil, and vanilla extract until well mixed.
4. Combine Wet and Dry Ingredients:
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
5. Mix in Egg:
Crack the egg into the batter and stir until fully incorporated.
6. Add Raspberries:
Gently fold the raspberries into the batter, being careful not to crush them too much.
7. Fill Muffin Tin:
Spoon the batter into the prepared mini muffin tin, filling each hole about 2/3 full.
8. Bake:
Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Cool:
Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
10. Serve:
Serve the mini raspberry custard muffins warm or at room temperature. Enjoy!

With their perfect blend of sweetness and tartness, these Mini Raspberry Custard Muffins are a go-to recipe for anyone looking to impress guests or simply enjoy a tasty homemade snack. Quick to prepare and even quicker to devour, these muffins are a keeper.

Mini raspberry custard muffins FAQ:

What is the baking time for mini raspberry custard muffins?

Bake the muffins in a preheated oven at 375°F (190°C) for 12-15 minutes, or until a toothpick inserted into the center comes out clean.

How do I know when the muffins are done?

To check for doneness, insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, the muffins are done. If there’s wet batter on the toothpick, continue baking for a few more minutes.

Can I substitute the olive oil in the recipe?

Yes, you can substitute olive oil with other neutral oils like vegetable oil or canola oil. For a richer flavor, you could also use melted butter.

How should I store leftover muffins?

Store the muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. You can also freeze them for up to 3 months.

What can I use instead of raspberries in this recipe?

You can substitute raspberries with other berries like blueberries or chopped strawberries. Adjust the quantity to maintain the muffin's moisture.

Tips:

- For a more intense raspberry flavor, use fresh raspberries instead of frozen ones.

- Don't overmix the batter; mix just until the ingredients are combined to keep the muffins light and fluffy.

- To prevent the raspberries from sinking to the bottom, lightly coat them with flour before folding them into the batter.

- Use a toothpick to check if the muffins are done. Insert into the center and if it comes out clean, they're ready.

- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This helps them set properly.

Nutrition per serving

10 Servings
Calories 63kcal
Protein 1.32g
Carbohydrates 14g
Fiber 0.49g
Sugar 12g
Fat 13g

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