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Raspberry mini muffins - just one bite (or two if you have to) of cinnamon donut flavoured muffins with raspberry centres
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Raspberry Mini Muffins

One perfect mouthful of cinnamon donut flavoured muffins with a raspberry & jam centre.
Course Sweet Treat
Cuisine Modern Australian
Keyword raspberry mini muffins
Total Time 50 minutes
Servings 24
Calories 71kcal
Author Lee-Ann Grace | Chef Not Required

Ingredients

  • 70 g salted butter softened
  • 1 egg
  • 1/2 cup golden/raw caster sugar
  • 1/2 tsp vanilla paste
  • 3/4 tsp cinnamon
  • 3/4 cup buttermilk (see notes)
  • 1 1/4 cup plain/all-purpose flour sifted
  • 1 1/2 tsp baking powder sifted
  • 24 fresh raspberries
  • 1 tbsp. raspberry jam

Instructions

  • Pre heat oven to 180c.
  • In a large high-sided bowl, combine egg, butter, sugar & vanilla. Beat with an electric mixer for 4 mins or until light and fluffy - you will need to scrape down the sides of the bowl as you go.
  • Add buttermilk & mix by hand until just combined.
  • Fold in remaining dry ingredients until incorporated - don't over mix.
  • Take a 24 hole (see note) mini muffin tin and divide batter evenly amongst holes - about 3 teaspoons in each.
  • Place one whole raspberry on top of each muffin, point facing down, pressing down lightly to indent into batter.
  • Fill inside of each raspberry with jam.
  • Bake for 9 mins.

Notes

If you don't have buttermilk - or just don't want to buy a carton especially for this recipe you can make your own. We need 3/4 cup of buttermilk - so take 3/4 cup full cream milk & add 3 tsp lemon juice or white vinegar, mix, and let sit at room temperature for 5-10 mins. By then you should have curdled, chunky looking milk - buttermilk. Just mix and use. If you want 1 cup - then 4 tsp (1 tbsp).
You can also use other substitutes for buttermilk, I found some here at The Kitchn - full disclosure though I haven't tried any of these other substitutes but I have made my own with lemon juice and with vinegar (it depends what I have on hand).
These don't take long to overcook because they are so small, so you really need to be careful with your oven time.
My mini muffin tin is 2 tbsp. capacity and is non-stick. If yours isn't non-stick you will need to spray your tin with non-stick cooking spray.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*