Raspberry Muffins

@under_baked

Raspberry Muffins Recipe. Makes 6 Muffins (multiply recipe as needed): 41g Softened butter 54g Eggs 16g Milk 54g White Granulated Sugar 1 tsp Vanilla Extract 1 tsp Baking Powder 1/8 tsp Salt 77g All Purpose Flour Fresh / Frozen (unthawed) Raspberries Raspberry whipped cream: 120g Heavy Cream 12g White Granulated Sugar 26g Raspberries Compote (2:1 ratio of Raspberry purée to Sugar, cooked on medium heat until simmer, then set aside to chill). Preparation: 1. Preheat your oven to 190C (fan mode off) placing a baking rack at the lowest shelf of your oven. 2. In a bowl, using an electric mixer, cream the butter, sugar vanilla and salt on medium speed until light and fluffy (about 3 minutes). 3. Mix together the eggs and milk and gradually add it to the butter mixture (8-10 parts), mixing on medium speed and avoiding separation of the batter. 4. Sift the flour and baking powder over the batter and fold until 95% combined. Add the berries and fold lightly until incorporated. 5. Pipe or scoop 50g of batter into lined muffin pan (this Amount may vary depending on the cup size of your muffin pan). 6. Bake for 20 minutes or until a cake tester inserted into the center of the muffin comes out clean. Let the muffins cool down to room temperature before decorating. 7. Whip the cream together with the sugar and compote until medium peaks. Using a plain piping tip (12mm) [or any other piping tip of your choice] pipe small drops around the top of the muffins. 8. Garnish with Fresh Raspberries. . . #bakingaesthetics #baketok #cozybaking #fypbaking #aestheticbaking #cottagecorebaking #raspberrymuffins #recipesoftikok #muffinsrecipes #cutebaking

♬ Sixty Second Commercial 1 by Michael Reynolds – chickenriggies

Having fresh muffins for breakfast is the best. I have to admit that additional cream may not be the brightest thing to have when you wake up, but it totally elevates them. I hope you try them out!

First published:

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Raspberry Muffins:

Equipment:

  • 6 holes Muffins Tin, lined with cupcake liners.

Recipe: 6 Raspberry Muffins

For the muffins:

IngredientAmount (g / units)
Softened Unsalted Butter (Room Temperature)40g
Eggs55g
Milk16g
White Granulated Sugar55g
Vanilla Extract1 tsp
Baking Powder1 tsp
Salt1/8 tsp
All Purpose Flour77g
Fresh or Frozen (unthawed) Raspberries80g

For the raspberry whipped cream:

IngredientAmount (g / units)
Heavy Cream (38%)120g
White Granulated Sugar12g
Raspberries Compote (2:1 ratio of Raspberry purée to Sugar, cooked on medium heat until the sugar has fully dissolved, then set aside to chill)26g

Preparation and assembly instructions:

For the muffins:

  1. Preheat your oven to 190C (fan mode off) placing a baking rack at the lowest shelf of your oven.
  2. In a bowl, using an electric mixer, cream the butter, sugar, vanilla and salt on medium speed until light and fluffy (about 3-4 minutes).
  3. Mix together the eggs and milk and gradually add it to the butter mixture (8-10 parts), mixing on medium speed and avoiding separation of the batter.
  4. Sift the flour and baking powder over the batter and fold until 95% combined. Add the berries and fold lightly until incorporated.
  5. Pipe or scoop 50g of batter into lined muffin pan (this Amount may vary depending on the cup size of your muffin pan), regardless, take care not to fill the holes all the way through, just about 3/4 of the way.
  6. Bake for 20 minutes or until a cake tester inserted into the center of the muffin comes out clean. Let the muffins cool down to room temperature over a cooling rack before decorating.

For the raspberry whipped cream:

  1. Whip the cream together with the sugar and raspberry compote to a stable, piping consistency.
  2. Transfer the cream to a piping bag, fitted with a plain piping tip (12mm) [or any other piping tip of your choice] pipe small drops around the top of the muffins.
  3. Garnish with Fresh Raspberries.
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Raspberry Muffins מאפינס פטל

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Raspberry Muffins מאפינס פטל

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