Raspberry Caramel Muffins

Name: Raspberry Caramel Muffins
Cuisine: American
Ingredients: - 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

Chez-k @cook_4443108

More details at
http://www.chez-k.org/muffins/raspberry-caramel-muffins/

Chez-k @cook_4443108

More details at
http://www.chez-k.org/muffins/raspberry-caramel-muffins/

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Ingredients

- INGREDIENTS for 10 Muffins-
- Caramel Cream -
100 gGranulated Sugar
50 gHot water
10 gButter
50 gCream
- Muffin Dough-
120 gButter
180 gBrown Sugar
2Eggs
300 gFlour
10 gBaking Powder
120 gYogurt
200 gRaspberries
100 gCaramel Cream

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Steps

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.