Mini raspberry custard muffins

Indulge in our Mini Raspberry Custard Muffins, a delightful blend of creamy vanilla custard and tart raspberries. These easy-to-make treats combine sugar, milk, olive oil, and a hint of vanilla with fresh raspberries for a perfect bite-sized dessert or breakfast option. Perfect for any occasion!

  • 17 May 2025
  • Cook time 15 min
  • Prep time 15 min
  • 10 Servings
  • 8 Ingredients

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.

Ingredients:

1/2 cup sugar
100g
1/2 cup vanilla extract
72g
2 tbsp baking powder
30g
3/4 cup milk (1% fat)
180g
1/2 cup olive oil
120g
2 tsp vanilla extract
8g
1 egg
50g
1/2 cup raspberries
72g

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!

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.

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.

Nutrition Facts
Serving Size66 grams
Energy
Calories 63kcal3%
Protein
Protein 1.32g1%
Carbohydrates
Carbohydrates 14g4%
Fiber 0.49g1%
Sugar 12g12%
Fat
Fat 13g15%
Saturated 1.94g6%
Cholesterol 22mg-
Vitamins
Vitamin A 20ug2%
Choline 20mg4%
Vitamin B1 0.02mg1%
Vitamin B2 0.05mg4%
Vitamin B3 0.08mg0%
Vitamin B6 0.02mg1%
Vitamin B9 5ug1%
Vitamin B12 0.16ug7%
Vitamin C 1.96mg2%
Vitamin E 0.12mg1%
Vitamin K 0.62ug1%
Minerals
Calcium, Ca 200mg16%
Copper, Cu 0.01mg1%
Iron, Fe 0.48mg4%
Magnesium, Mg 5mg1%
Phosphorus, P 100mg8%
Potassium, K 45mg1%
Selenium, Se 2.01ug4%
Sodium, Na 330mg22%
Zinc, Zn 0.17mg2%
Water
Water 33g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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