Müsli‑Berry Cupcakes

Name: Müsli‑Berry Cupcakes
Prep time: 15 min
Cook time: 25 min
Total time: 55 min
Yield: 12
Cuisine: German
Ingredients: 300 g natural yogurt; 1 tbsp vanilla syrup; 120 g butter; 120 g flour; 2 tsp Baking powder; 2 Eggs; 180 ml milk; 80 g rolled oats; 140 g sugar; a pinch ground cinnamon; 100 g raspberries; 100 g red currants; 75 g raisins; 80 g crunchy muesli

Prep: 15min

| Servings: 12 | Cook: 25min

Müsli‑Berry Cupcakes is a recipe with fresh ingredients from the Muffins category. Try this and other recipes from Spoonsparrow!

Ingredients

300 g natural yogurt
1 tbsp vanilla syrup
120 g butter
120 g flour
2 tsp Baking powder
2 Eggs
180 ml milk
80 g rolled oats
140 g sugar
a pinch ground cinnamon
100 g raspberries
100 g red currants
75 g raisins
80 g crunchy muesli

Instructions

1.
Preheat the oven to 180°C (350°F) with upper and lower heat. Line a muffin tin with paper cups. Melt the butter and mix it with flour, baking powder, eggs, milk, rolled oats, sugar, and cinnamon into a smooth batter. Fill the cups with the batter. Reserve 12 raspberries and 12 red currants for topping; spread the remaining berries with raisins and crunchy muesli over the batter. Bake in the preheated oven for 20‑25 minutes (check with a toothpick).
2.
Meanwhile, whisk the yogurt with vanilla syrup. Remove the finished muffins from the oven, let them cool, then lift them out of the cups and allow to cool further. Drizzle with the yogurt mixture and garnish with the reserved berries before serving.