Explore the delightful flavors of our Luscious Raspberry Muffins, each filled with a sweet raspberry sauce that adds a burst of berry goodness. These muffins blend the light tartness of fresh raspberries with the sweetness of powdered sugar, creating a perfect snack for any time of day.
Why You'll Love This:
These muffins are a berry lover’s dream, combining fluffy, moist cake with a surprising center of raspberry sauce that enhances every bite. The fresh lemon juice adds a subtle zest that cuts through the sweetness, providing a refreshing finish. Ideal for those who appreciate a well-balanced dessert that's not overly sweet.
Perfect Occasion:
These muffins are perfect for breakfast, brunch, or as a mid-afternoon snack. They’re also great for packing into lunchboxes for a special treat or serving at a casual gathering. Whether it's a family weekend breakfast or a friendly get-together, these muffins will brighten any occasion.
Decoration Tips:
To make these muffins even more appealing, sprinkle some crushed nuts like almonds or pistachios on top before baking for added texture and flavor. After baking, a light dusting of powdered sugar or a drizzle of raspberry sauce can also enhance their visual appeal, making them irresistible.
Ingredients:
- 3 eggs
- 1 cup of granulated sugar
- 1 teaspoon of lemon juice
- 1 packet of heavy cream
- 60 grams of melted and cooled unsalted butter
- 2 cups of all-purpose flour
- 1 packet of baking powder
- 1 packet of vanilla extract
- For the Raspberry Sauce:
- A bowl of raspberries
- 3 teaspoons of powdered sugar
- Whisk Eggs and Sugar: Begin by using a mixer to beat the eggs and sugar together until light and fluffy.
- Add Liquid Ingredients: Mix in the lemon juice and heavy cream, continuing to beat the mixture.
- Incorporate Dry Ingredients: Sift the flour, baking powder, and vanilla extract into the mixture, stirring until just combined.
- Combine with Butter: Fold in the melted butter, ensuring it is fully incorporated into the batter.
- Prepare Muffin Tins: Line a muffin tin with paper liners and fill each about two-thirds full with the batter. Press three to four raspberries into the top of each muffin.
- Bake: Preheat the oven to 170 degrees Celsius and bake the muffins for 30-35 minutes, or until a toothpick comes out clean and the tops are golden.
- Make Raspberry Sauce: Mash the softened raspberries with powdered sugar until smooth.
- Fill Muffins: Once cooled, use a knife to remove a small section from the center of each muffin and fill with the raspberry sauce.
- Optional Garnish: Optionally, sprinkle chopped nuts over the filled muffins for extra crunch and flavor.
Enjoy!