Raspberry Caramel Muffins
Raspberry Caramel Muffins

Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a special dish, raspberry caramel muffins. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Raspberry Caramel Muffins is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Raspberry Caramel Muffins is something which I have loved my whole life.

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

The ingredients needed to make Raspberry Caramel Muffins:
  1. Make ready - INGREDIENTS for 10 Muffins -
  2. Get - Caramel Cream -
  3. Take Granulated Sugar
  4. Take Hot water
  5. Take Butter
  6. Take Cream
  7. Take - Muffin Dough -
  8. Get Butter
  9. Make ready Brown Sugar
  10. Get Eggs
  11. Make ready Flour
  12. Take Baking Powder
  13. Take Yogurt
  14. Prepare Raspberries
  15. Make ready Caramel Cream
Steps to make Raspberry Caramel Muffins:
  1. Operation Time / 30 min - Oven Temperature / 350F - Baking Time / 26 min
    • 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.
    • 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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