Berrylicious Mini Dutch Babies

Name: Berrylicious Mini Dutch Babies
Prep time: 25 min
Total time: 25 min
Yield: 6
Cuisine: American
Ingredients: 1 C. Flour; 1 C. Milk; 2 Tbsp. Baker’s Sugar (See Notes) regular cane sugar can be used instead, but baker’s sugar will dissolve and integrate smoother.; 4 Large Eggs; 1 Tsp. Pure Vanilla Extract; 1/4 Tsp. Salt; 3 Tbsp. Butter- Melted; ½ Tsp. Fresh Lemon Zest; Pinch of ground Cinnamon; 1 ½ C. Fresh Berries ( Blackberry,Raspberries, or Blueberries of choice) washed and strained.; 1-2 Tbsp. Powdered Sugar

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Berrylicious Mini Dutch Babies

lollygag

Servings

Prep Time

25 minutes

Cook Time

18-20 minutes

Cuisine

American

Category

Breakfast & Brunch

This Mouth-watering brunch favorite is taken to the next level with fresh berries added to each Dutch Baby for the perfect simple & delicious breakfast treat for family & friends!

Ingredients

1 C. Flour
1 C. Milk
2 Tbsp. Baker’s Sugar (See Notes) regular cane sugar can be used instead, but baker’s sugar will dissolve and integrate smoother.
4 Large Eggs
1 Tsp. Pure Vanilla Extract
1/4 Tsp. Salt
3 Tbsp. Butter- Melted
½ Tsp. Fresh Lemon Zest
Pinch of ground Cinnamon
1 ½ C. Fresh Berries ( Blackberry,Raspberries, or Blueberries of choice) washed and strained.

Garnish

1-2 Tbsp. Powdered Sugar

Directions

Using a hand mixer, combine the flour, eggs, milk, sugar, salt, cinnamon, and lemon zest until smooth.
Melt the butter in the microwave for about 25-30 seconds.
Once the butter is melted add it to the batter along with the Vanilla and continue to mix for another 1-2 minutes.(Keep any leftover melted butter in the dish for brushing the pan later.)
Preheat the oven to 425 degrees F. and set the batter aside for about 20 minutes. This will help it rise better.
Lightly grease a 6 cup jumbo muffin pan, wiping excess with a paper towel and preheat in the oven for the last 10 minutes of your batter resting.
Carefully remove your pan from the oven and use a basting brush to apply any leftover melted butter to the cups of your muffin pan. (You don’t need a lot as you’ve already oiled the pan.)
Pour batter into each muffin cup- about half way and then add a spoon full of berries to each cup.
Using oven mitts, place the pan in the oven again and cook for about 18-20 minutes. The Dutch babies should be a nice golden brown and the batter should have risen up the sides of the cups slightly. If they are not quite set, cook for a minute or two longer until done.
When your Dutch Babies look done, remove from the oven, don’t be alarmed as you Dutch babies will naturally deflate.
Let them cool slightly.
Then, carefully place them onto a serving plate and sift a bit of powdered sugar on top.
Serve warm and enjoy!