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Raspberry Caramel Muffins Recipe

Raspberry Caramel Muffins Recipe
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Category : Dessert / Muffins
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Prepare the ingredients before making Raspberry Caramel Muffins in your home. Then, follow these steps below to serve Raspberry Caramel Muffins for your family or friends.

Ingredients: Raspberry Caramel Muffins

  • - INGREDIENTS for 10 Muffins -
  • - Caramel Cream -
  • 100 g Granulated Sugar
  • 50 g Hot water
  • 10 g Butter
  • 50 g Cream
  • - Muffin Dough -
  • 120 g Butter
  • 180 g Brown Sugar
  • 2 Eggs
  • 300 g Flour
  • 10 g Baking Powder
  • 120 g Yogurt
  • 200 g Raspberries
  • 100 g Caramel Cream

How to Make Raspberry Caramel Muffins

If you have prepared the ingredients needed, now time to start cooking. There are 13 steps you must follow to make Raspberry Caramel Muffins in your home by yourself.

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