Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, raspberry caramel muffins. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Raspberry Caramel Muffins is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Raspberry Caramel Muffins is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few components. You can have raspberry caramel muffins using 15 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Raspberry Caramel Muffins:

1. Get - INGREDIENTS for 10 Muffins -
2. Prepare - Caramel Cream -
3. Take 100 g Granulated Sugar
4. Get 50 g Hot water
5. Make ready 10 g Butter
6. Take 50 g Cream
7. Prepare - Muffin Dough -
8. Take 120 g Butter
9. Take 180 g Brown Sugar
10. Prepare 2 Eggs
11. Get 300 g Flour
12. Take 10 g Baking Powder
13. Prepare 120 g Yogurt
14. Take 200 g Raspberries
15. Prepare 100 g Caramel Cream

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.

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