Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, raspberry caramel muffins. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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Raspberry Caramel Muffins is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. They’re nice and they look wonderful. 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 components. 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 100 g Granulated Sugar
4. Prepare 50 g Hot water
5. Make ready 10 g Butter
6. Make ready 50 g Cream
7. Make ready - Muffin Dough -
8. Prepare 120 g Butter
9. Get 180 g Brown Sugar
10. Make ready 2 Eggs
11. Prepare 300 g Flour
12. Get 10 g Baking Powder
13. Get 120 g Yogurt
14. Take 200 g Raspberries
15. Take 100 g Caramel Cream

These easy raspberry muffins are so delicious and easy to make at home. They're perfect for sharing with friends and family, enjoying with a cuppa and they're great for bake sales too as you can whip up. Tuck these Raspberry Oatmeal Muffins into a lunch box or use them as a quick and fuss-free I want raspberry muffins… Because raspberries are pink, and I LOVE pink!" I mean, how can I argue with. Sugar-Crusted Raspberry Muffins. this link is to an external site that may or may not meet accessibility guidelines.

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.

These raspberry muffins are moist and delicious. We used fresh raspberries in these muffins, but frozen may be used. Toss frozen raspberries in some flour before you fold them into the batter. These raspberry muffins will be a welcome addition to a weekend brunch. Combine milk, butter and egg in bowl.

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