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.
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.
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.
- 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.
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