Berry condensed milk muffins
Berry condensed milk muffins are a sweet treat featuring a rich, creamy base and a burst of fresh raspberries and blueberries. These easy-to-make muffins are ideal for breakfast or a snack, offering a delightful combination of flavors in each bite.
Cook time 30 min
Prep time 15 min
Ingredients:
1/2 cup butter1.50 cups condensed milk
1 tsp vanilla extract
2 cups self-raising flour
2 eggs
1 cup raspberries
1 cup blueberries
Berry condensed milk muffins are a delightful treat that combines the rich, creamy sweetness of condensed milk with the tartness of fresh raspberries and blueberries. These muffins are perfect for breakfast, brunch, or a quick snack, offering a burst of flavor in every bite.
Instructions:
Preheat your oven to 350°F (175°C). Line a muffin tray with paper liners or lightly grease it.
In a large mixing bowl, beat the softened butter until creamy. Add the condensed milk and vanilla extract, and mix well until smooth and well combined.
Gradually add the lightly beaten eggs to the butter mixture, making sure to mix well after each addition.
Sift the self-raising flour into the wet mixture. Gently fold the flour into the wet ingredients until just combined. Be careful not to overmix, as this can make the muffins dense.
Gently fold in the raspberries and blueberries, distributing them evenly throughout the batter.
Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tray for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your delicious berry condensed milk muffins fresh from the oven, or store them in an airtight container for up to a few days. Whether enjoyed with a cup of tea or as a sweet morning treat, these muffins are sure to become a favorite in your household.
Berry condensed milk muffins FAQ:
Bake the muffins in a preheated oven at 350°F (175°C) for 20-25 minutes. They are done when a toothpick inserted into the center comes out clean.
You can substitute self-raising flour with an all-purpose flour blend and add 1 1/2 teaspoons of baking powder for every cup of flour used.
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months.
Yes, you can use frozen raspberries and blueberries. Just be sure to add them directly from the freezer to prevent excess moisture in the batter.
This recipe typically fits a standard 12-cup muffin pan. Each muffin cup should be filled about 3/4 full with batter.
Cooking Tips:
- Ensure the butter is at room temperature before you start, as this will make it easier to mix with the other ingredients.
- Gently fold the berries into the batter to prevent them from becoming mushy and to maintain their shape.
- Use a toothpick to check for doneness. Insert it into the center of a muffin; if it comes out clean or with only a few crumbs, the muffins are ready.
- Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack. This helps them firm up and makes them easier to handle.
- Experiment with different berries or even a mix of berries for a unique twist on this recipe.
Nutrition Facts
10 ServingsCalories 330kcal
Protein 8g
Carbohydrates 45g
Fiber 2.24g
Sugar 22g
Fat 14g
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