Volcano Muffins Recipe
Volcano Muffins
Flavors of Switzerland
Total time: 15 to 30 minutes

Preparation time: 10 minutes
Baking time: 20-25 minutes




Difficulty: Easy
For 12 muffins

- 150 g (5 oz.) butter, softened
- 150 g (5 oz or 3/4 cup) sugar
- 1 packet of vanilla sugar
- 1/4 tsp. cinnamon
- a pinch of salt
- 3 eggs
- 180 g (3/4 cup) sour cream
- 350 g (12 oz., about 3 1/2 cups) flour
- 1 1/4 tsp. baking powder
- icing sugar for sprinkling
- 250 g (9 oz.) raspberry jam, warmed and strained
- butter for the tins
  1. Beat the butter until it forms peaks; mix in the sugar, vanilla sugar, cinnamon and salt.
  2. Mix in the eggs and beat until the mixture is pale and light. Mix in the sour cream.
  3. Combine the flour and baking powder; sift into the batter and stir.
  4. Pour the batter into the buttered muffins tins.
  5. Bake for 20-25 minutes in a preheated 180° C (350° F) oven.


  1. When cooled slightly, remove the muffins from the tin and let cool completely.
  2. Make a small crater in the top of each muffin (about 2 cm / 3/4" in diameter). Sprinkle with icing sugar.
  3. Fill the crater with jam to look like a lava flow.
More recipe ideas

Collaboration and photo: Swiss Milk Producers

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