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Try these incredible gin-soaked raspberry and fudge muffins!
Sep 12, 2023
That crunchy, almost biscuity top and fluffy, soft centre make the humble muffin one of our favourite things to bake. Often surfing that line between savoury and sweet, a great muffin can make a fabulous breakfast when paired with coffee (or a cheeky Breakfast Martini) and is just as happy at lunch, afternoon tea, dinner and supper - there are no wrong answers!
This boozy, raspberry and fudge-filled muffin recipe is definitely on the sweeter side. Each bite is bursting with the juicy, fragrant flavours of raspberries that have been soaked in gin and the sweet, creamy, mellow caramel notes of fudge.
As with all culinary endeavours, this recipe is all about finding the best quality ingredients. That’s why we recommend making these muffins in early summer when raspberries are in season in the UK and so are at their best.
For the gin, fantastic raspberry-flavoured craft gins like Manchester Gin Raspberry Infused are perfect, but others can work too - try using our July 2021 Gin of the Month, Chemist American Gin, and you will not be disappointed.
For the fudge, it can only be Copperpot and we think their Maple Syrup & Pecan Fudge (which Craft Gin Club members can find in their July 2021 Gin of the Month box) is ideal. The unique maple syrup tones are so delicious with the tart, berry-licious flavours of the raspberries and the nutty pecan notes are a wonderful complement to cakey muffin batter.
Gin-soaked Raspberry & Fudge Muffins
As these wonderful muffins bake, watch for some of the fudge melting and bubbling with the juice from raspberries, it is an utter delight!
Makes at least 15 muffins:
75ml gin
75g fresh raspberries, halved
75g fudge, broken into small, roughly pea-sized pieces
200ml full-fat milk
2 large eggs
100g golden caster sugar
100g butter, melted
275g self-raising flour
1 tsp vanilla
150g granola without any dried fruit (optional)
- Crumble the fudge into small pieces and leave in the freezer for at least one hour before using it in this recipe. Add the raspberries and gin to a bowl and leave to soak for at least 30 minutes, stirring occasionally.
2. Preheat the oven to 200C.
3. Add the sugar to a bowl and sieve in the flour.
4. In a separate bowl, mix the eggs and milk together with the butter and vanilla essence.
5. Pour the milk mixture into the flour and sugar and fold together, taking care not to overwork the mixture. Fold in the raspberries and fudge (only taking the fudge out of the freezer at the last moment) until they are evenly incorporated.
6. Line a muffin tray with paper muffin cases and then add spoonfuls of the muffin mix into each one until all of them are around three-quarters full.
7. Cook for up to 20 minutes or until golden brown on top. Remove from the oven to cool. Enjoy once fully cooled. They are best served as fresh as possible!
Crumble the fudge into small pieces and leave in the freezer for at least one hour before using it in this recipe. Add the raspberries and gin to a bowl and leave to soak for at least 30 minutes, stirring occasionally.
2. Preheat the oven to 200C.
3. Add the sugar to a bowl and sieve in the flour.
4. In a separate bowl, mix the eggs and milk together with the butter and vanilla essence.
5. Pour the milk mixture into the flour and sugar and fold together, taking care not to overwork the mixture. Fold in the raspberries and fudge (only taking the fudge out of the freezer at the last moment) until they are evenly incorporated.
6. Line a muffin tray with paper muffin cases and then add spoonfuls of the muffin mix into each one until all of them are around three-quarters full.
7. Cook for up to 20 minutes or until golden brown on top. Remove from the oven to cool. Enjoy once fully cooled. They are best served as fresh as possible!
