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.
Cook time 15 min
Prep time 15 min
Ingredients:
1/2 cup sugar1/2 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
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:
Preheat your oven to 375°F (190°C). Grease a mini muffin tin or line with mini paper liners.
In a medium bowl, whisk together the sugar and baking powder until well combined.
In another bowl, whisk together the milk, olive oil, and vanilla extract until well mixed.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
Crack the egg into the batter and stir until fully incorporated.
Gently fold the raspberries into the batter, being careful not to crush them too much.
Spoon the batter into the prepared mini muffin tin, filling each hole about 2/3 full.
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.
Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
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:
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.
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.
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.
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.
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 ServingsCalories 63kcal
Protein 1.32g
Carbohydrates 14g
Fiber 0.49g
Sugar 12g
Fat 13g
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