Steps to Prepare Raspberry Caramel Muffins in 23 Minutes at Home

Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, raspberry caramel muffins. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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To get started with this particular recipe, we have to prepare a few components. You can have raspberry caramel muffins using 15 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Raspberry Caramel Muffins:

1. Get - INGREDIENTS for 10 Muffins -
2. Prepare - Caramel Cream -
3. Get 100 g Granulated Sugar
4. Make ready 50 g Hot water
5. Get 10 g Butter
6. Get 50 g Cream
7. Take - Muffin Dough -
8. Prepare 120 g Butter
9. Prepare 180 g Brown Sugar
10. Take 2 Eggs
11. Prepare 300 g Flour
12. Get 10 g Baking Powder
13. Get 120 g Yogurt
14. Make ready 200 g Raspberries
15. Take 100 g Caramel Cream

Sugar-Crusted Raspberry Muffins. this link is to an external site that may or may not meet accessibility guidelines. The classic combination of raspberry and white chocolate make these muffins irresistible! Add the raspberries and chocolate to the muffin mixture and mix until just combined. Raspberry Streusel Muffins - delicious and flavorful with raspberries and a streusel crumb topping.

Instructions to make Raspberry Caramel Muffins:

1. Operation Time / 30 min - Oven Temperature / 350F - Baking Time / 26 min
2. • Caramel Cream -
3. Add the granulated sugar to a medium saucepan. Caramelize over medium heat until the solution is brown (see picture).
4. In the meantime, add the water to a small saucepan. Bring to a boil.
5. Add the hot water to the caramel solution gradually. Please be careful, the solution may splash when you add the water.
6. Add the butter and cream to the caramel solution. Heat the solution over medium heat until the butter is dissolved.
7. • Muffin Dough & Baking -
8. Preheat oven to 350F. Line standard muffin tins with paper liners. Whisk together the flour and baking powder and sift; set aside.
9. Cream the butter and brown sugar. Add the eggs gradually; stir until well mixed. Add the yogurt and stir until smooth.
10. Add the flour mixture to the wet mixture and use a rubber spatula to mix until half mixed. Add the raspberries to the dough and mix well.
11. Add the caramel cream and swirl with a spatula for a marbled effect.
12. Divide the batter evenly among the lined cups.
13. Bake, rotating the tins halfway through. Transfer tins to wire racks to cool completely before removing the muffins.

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