Dutch Berry Babies, that is!!!  Mmmmm delicious!

This is a recipe that I stumbled across while I was playing around on diligently researching Pinterest (those of you who are on Pinterest will know what I mean).  I’ve made this recipe several times now and while it’s very simple, there is definitely a learning curve.  As a seasoned home cook, I’ve learned to take shortcuts and sometimes that works, while other times it doesn’t.

Here is the list of ingredients and supplies that you’ll need.  The complete recipe can be found here!

  • Blog-12-016 eggs (farm fresh, of course!)
  • 1 cup milk
  • 1/3 cup sugar
  • 2 tsp. vanilla extract (doesn’t taste nearly as good when you forget this)
  • 1 cup flour
  • 1/2 tsp. salt
  • 6 tbsp. butter, melted
  • 1/2 cup apple, peeled and finely chopped (pick your favorite variety, but mine lately are Galas)
  • Blog-12-021 1/2 cups fresh berries (I used raspberries)
  • 12 cup muffin tin
  • pastry brush
  • mixing bowl
  • whisk



1. Preheat your oven to 425°F and place your muffin tin into the oven to heat.  I skipped this step the first time and wound up spending a lot of time chipping the babies from the tin.Blog-12-03

2. Gently smash the berries and mix with the diced apples.Blog-12-04

3. In a large mixing bowl, beat the eggs and add the milk, sugar, vanilla, flour and salt.  Mix until combined, but don’t over beat.Blog-12-05

4. Take out your muffin tin and, using the pastry brush, grease the tin with melted butter and evenly divide excess butter between the cups.  Your hot tin will make the butter sizzle and spatter a bit – all good.Blog-12-06

5. Fill the cups with batter about 2/3 full.  Drop about 1 tbsp. of apple/berry mixture into the center of the batter.  Here’s the tin ready to go in the oven.Blog-12-07

6. Bake for about 10-15 minutes.  My oven runs hot and only takes about 10 minutes.  Here’s the view about 2 minutes in.Blog-12-08

And at 6 minutes.Blog-12-09

Just about ready…Blog-12-10

Isn’t it amazing how they puff up!Blog-12-11

They are all finished and I really had to hurry to get a photo before they deflated.Blog-12-12

7. Sprinkle with icing sugar and top with extra berries.  Raspberries don’t last long in my house, so I had to put a special note on the container in the fridge so they wouldn’t disappear before I had a chance to use them!  I’ve also made this recipe with blackberries and, when blueberries are back in season, I’ll try it with them as well!

Blog-12-13Enjoy!!!  I bet you can’t eat just one… I sure didn’t!


This recipe came courtesy of www.homeologymodernvitage.com.  Thanks for sharing!