Bloody Raspberry Muffins Recipe
Soft vanilla muffins with a hidden raspberry filling, topped with whipped cream, red “broken glass” caramel, and a drizzle of raspberry coulis for a spooky Halloween effect. Sweet, tangy, and just gory enough to steal the show at your party.
Servings: 10 muffins
Ingredients
Raspberry Insert
- 1¼ cups frozen raspberries
- ⅓ cup granulated sugar
- 1½ tbsp water
Muffin Batter
- 2 large eggs
- 2¾ cups all-purpose flour
- 1 cup granulated sugar
- ¾ cup milk
- 7 tbsp butter softened
- 2 tsp baking powder
Whipped Cream Topping
- 1¼ cups heavy cream
- 1½ tbsp powdered sugar
- 1½ tsp vanilla extract
- ¼ tsp red food colouring
Broken Glass
- ½ cup granulated sugar
- ⅛ tsp red food colouring
Instructions
Raspberry Insert
- In a small saucepan, combine raspberries, sugar, and water.
- Cook over medium heat for 5–8 minutes, stirring occasionally, until raspberries break down.
- Divide the coulis: pour ⅔ into small silicone moulds or an ice cube tray and freeze at least 1 hour (this will be your insert).
- Keep the remaining coulis refrigerated — you’ll drizzle it at the end for a “bloody” effect.
Muffin Batter
- Preheat oven to 220°C (425°F).
- In a large bowl, beat eggs with sugar until light and foamy.
- Mix in softened butter.
- In a separate bowl, combine flour and baking powder.
- Alternate adding flour mixture and milk into the egg mixture, stirring until smooth.
- Line a muffin tin and fill each liner halfway with batter.
- Place one frozen raspberry insert cube into the centre of each muffin
- Cover with a little more batter, filling each about ¾ full.
- Bake for 15 minutes or until golden. Cool completely.
Whipped Cream Topping
- In a bowl, whip cold cream until it begins to thicken.
- Add powdered sugar, vanilla, and red food colouring.
- Continue whipping until stiff peaks form.
- Transfer to a piping bag with a fluted tip and refrigerate until ready to use.
Broken Glass
- In a small saucepan, melt sugar over medium heat (do not stir).
- Once amber in colour, remove from heat and quickly stir in food colouring.
- Pour onto parchment or silicone mat and spread thinly.
- Let cool completely, then break into shards to resemble broken glass.
Assembly
- Pipe whipped cream on top of each cooled muffin.
- Drizzle reserved raspberry coulis over the cream for a bloody effect.
- Decorate with shards of red caramel “broken glass".
- Chill until ready to serve.
Notes
Spooky Tips for Bloody Muffins
Even the spookiest treats need a little kitchen magic. Before you bake your Bloody Muffins, keep these quick tricks in mind to make them extra haunting (and delicious).
- Freeze the raspberry inserts completely. That’s what keeps the “bloody” center from oozing out too soon.
- Don’t overfill your liners. About ¾ full is the sweet spot for tall, even muffins.
- Keep ingredients at room temp. It helps the batter mix smoothly for a tender crumb.
- Whip the cream when it’s ice cold. It’ll hold those creepy swirls beautifully.
- Handle the caramel glass fast. Once it cools, it turns brittle — spread it right away.
- Add the “blood” and shards at the end. For the best spooky effect, decorate just before serving.
Nutrition
Calories: 526kcal | Carbohydrates: 72g | Protein: 7g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.004g | Cholesterol: 75mg | Sodium: 243mg | Potassium: 143mg | Fiber: 2g | Sugar: 43g | Vitamin A: 1028IU | Vitamin C: 4mg | Calcium: 112mg | Iron: 2mg