Raspberry Muffins with Crispy Top

5 from 6 votes
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dinner
Cuisine European
Servings 9 people



  • 125 ml Vegetable cream for whipping (rama), alternatively normal
  • 120 g Sugar
  • 1 Pck. Vanilla sugar
  • 1 pinch Salt
  • 3 Eggs, size L
  • 190 g Wheat flour type 550
  • 0,5 Pck. Baking powder
  • 27 Piece Raspberries frozen
  • Butter and breadcrumbs f.d. Molds


  • 50 g Butter
  • 100 g Almond leaves
  • 70 g Brown sugar



  • Set the oven to 160 ° air circulation. Butter 9 muffin molds from a silicone mat or a muffin tray and sprinkle lightly with breadcrumbs. In the case of pre-used paper molds (they are often not that high), the number could almost double, unless they are the height of a mat or a muffin tray. You do not then have to be buttered and spread over.
  • Whip the cream only half stiff. Add sugar, vanilla sugar and salt and continue whipping gently. Add the eggs one after the other. Each egg should be completely stirred in before the next is added. Sift the flour into a bowl, mix it with the baking powder and then use a rubber spatula to fold it into the cream and egg mixture without lumps. Fill the molds 2/3 with the batter, gently press 3 raspberries in each, slide them into the oven on the grid on the 2nd rail from the bottom and bake for 10 minutes.
  • In the meantime, for the topping, place the almond flakes in a bowl, melt the butter, mix with them and then mix everything with the sugar (you don't need to boil and caramelize the mixture as you would with a bee sting).
  • After the 10 minutes above, take the molds including the grid briefly out of the oven, spread the almond mixture thickly on each one, then push them back into the oven and bake for another 20-25 minutes. They should be browned golden yellow at the top and no more dough should stick to the wooden stick test after pulling them out.


  • As can be seen in one picture, there are 3 paper molds ..... I misjudged the amount of dough and the number of my 6 hollows in the silicone mat. Likewise, the frozen raspberries only counted for 6 servings beforehand ....; - ((((So I provided the 3 more with jam dabs ..... only if someone notices it in the pictures. The recipe is now written in such a way that it fits 9 muffins from the start. I also forgot to butter and sprinkle in the rush (you get old) ...... The pressing out of the molds worked to a certain extent. ... but it would have been much better in any case. So better do it .... ;-)))
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Cheese Pasta

Chocolate and Cherry Pudding Cake