I’ve been reading through our collection of magazines lately. In the midst of house hunting and dreaming of my next garden I enjoy cooking. I’ve made Dutch Babies before and have always enjoyed them. When I saw this recipe in Sunset Magazine using muffin tins to make Baby Dutch Babies I had to give it a try. I didn’t have any fresh raspberries but I had some of my Raspberry Jam so I used my own jam filling. These Raspberry Baby Dutch Babies would be delicious to serve for dessert or for a breakfast treat. They should be served immediately as they deflate quickly. The recipe makes 12 Raspberry Baby Dutch Babies.

Raspberry Baby Dutch Babies


4 large eggs
1 cup milk
½ tsp. Kosher salt
1 cup flour
¼ cup butter, diced
1 cup raspberries or use your own raspberry jam
powdered sugar


Preheat the oven to 425 with the rack in the center of the oven and a rack below. In a blender, mix the eggs, milk and salt. Add the flour and continue mixing until smooth. Set aside.

Divide the butter among your 12 muffins cups. Place the muffin tin in the oven until the butter melts and begins to brown, about 2-3 minutes. Pour batter into the cups and add a tsp. of raspberry jam in the center. Set on center rack and put a rimmed baking sheet on the rack below to catch any drips. Bake until the Dutch babies are very well browned and puffed, about 18-20 minutes.

Sift powdered sugar over the Dutch babies when done. Loosen from pan with a knife and spoon and serve immediately.

These baby Dutch babies are as good as the full version. Think we’ll be making them again. Next time I’ll try using fresh fruit as the raspberry jam sunk right to the bottom!

13 comments on “Raspberry Baby Dutch Babies

Sandra ONeill on March 1, 2019 2:46 pm

Do you think baking them first and adding jam later would work. I have plenty of jam and jelly and not always fresh fruit. I would love to try these.

Nancy Wolff on March 1, 2019 4:35 pm

That would probably work, even with the jam sinking to the bottom they were still delicious! 🙂

WT Abernathy on March 1, 2019 4:55 pm

Fresh fruit this time of year can be a bear to find, and our winter canning stores seem to run low as well. Our solution is to hit the grocery store for their next-day fruit rack, where highly perishable fruits and veggies get repacked and sold at incredible markdowns, sometimes 90%. We can pick up soft raspberries and blackberries, enough for another batch of jams for pennies…
This recipe of yours would be a great use for our sweets!
Thank you, and cheers!

Nancy Wolff on March 3, 2019 5:41 pm

I have a lot of our homemade jam and using it up was my intention!

Barrie on March 1, 2019 11:24 pm

I LOVE how easy these look. They sound awesome!

Nancy Wolff on March 3, 2019 5:40 pm

Easy and delicious!

Babychaser on March 4, 2019 6:46 pm

These look so fun! I have eaten Dutch Babies for almost every Christmas breakfast for 40 years! It’s a big deal! I even painted them and blogged about it twice!


So these won a click and a pin immediately. Now I just have to make up an excuse to try them. 🙂

Here from Over the Moon!


Nancy Wolff on March 5, 2019 4:36 pm

I am on my way to check out your posts on Baby Oven Babies!

Christie Hawkes on March 7, 2019 12:41 pm

These look delicious and not too hard to make. Thanks for sharing on #BloggingGrandmothersLinkParty. I have shared on social media.

Dee | Grammy's Grid on March 7, 2019 8:02 pm

YUM! Looks tasty! Thanks so much Nancy for linking up with us at the #WednesdayAIMLinkParty 32! Shared ♥

April J Harris on March 10, 2019 6:52 pm

These are so cute, Nancy! I like the idea of these even better than traditional Dutch Babies as they are smaller and easier to serve.Thank you so much for sharing, and for being a part of the Hearth and Soul Link Party. Happy Sunday!

Miz Helen on March 18, 2019 1:34 pm

It has been our pleasure to feature your post on Full Plate Thursday this week. Thanks so much for sharing your talent with us and hope you will come back soon!
Miz Helen

Nancy Wolff on March 18, 2019 3:01 pm

Thank you for the feature, Miz Helen!

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