Raspberry Muffins
Raspberry muffins is a recipe with fresh ingredients from the Muffins category. Try this and other recipes from Spoonsparrow!
Ingredients
- 350 g Raspberries
- 120 g melted butter
- 200 g sugar
- 250 g sour cream
- 2 Eggs
- 200 g Flour
- 0.5 tsp lemon zest (untreated)
- 50 g cornstarch
- 1 tsp Baking powder
- 1 tbsp powdered sugar
- 1 tbsp Lemon Juice
- 200 g Cream cheese
- 100 ml whipping cream
Instructions
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1.
Preheat the oven to 180°C (356°F) with upper and lower heat. Place small paper cups into the muffin tin slots.
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2.
Wash the raspberries, set aside 24 for garnish and about 60 g for the mousse. Mix butter with sugar, sour cream, and eggs. Combine flour with lemon zest, cornstarch, and baking powder; fold into the butter‑egg mixture.
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3.
Fill the paper cups about one‑third full with batter. Place 2–3 raspberries on top and cover with remaining batter. Bake in preheated oven for 15–20 minutes until golden brown. Remove, let cool slightly, take out of tin and set on a cooling rack to finish cooling completely.
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4.
Pass the reserved 60 g raspberries through a sieve and blend the pulp with powdered sugar, lemon juice, and cream cheese until smooth. Whip the cream stiffly and fold into the mousse.
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5.
Spoon a dollop of mousse onto each muffin, top with one remaining raspberry, and serve.
