A while back, I made a large chocolate dutch baby, both as a post for this blog and just to have. I haven’t really made them since, though, because a full-size dutch baby is a bit much for a dessert, and I don’t usually feel like it for breakfast.
Recently, though, a friend of mine online was making and sharing pictures of some Yorkshire puddings he was making as a side for his dinner. They looked a lot like miniature dutch babies, and more importantly, they looked delicious. So I thought, what if I made dutch babies, but individually sized?
Turns out, it’s a great idea. You end up with little dutch baby cups, which you can fill with just about anything. I used some leftover frozen fruit from last summer, some jam, a bit of whipped cream, and a drizzle of raspberry syrup, for a handful of different toppings. I also plan to make them with chocolate later.
A few tips for dutch baby success:
- Use deep muffin tins. I have two sets of muffin tins; some that are wide and shallow, and some that are smaller but deeper. The deeper ones work better for forming the bowl shape.
- Check if your muffin tin has a ridge around the edge. Since dutch babies use a lot of melted butter, some of it can boil up and spill over, and if that happens, it can drip into your oven and burn, smoke, and make a mess. You can put your muffin tin on a cookie sheet, or some foil bowled around it, to stop this.
- I recommend warming your milk and eggs to room temperature, but I honestly don’t know what effect it has. Supposedly, having room temperature ingredients is better for mixing the batter, but I don’t think it makes a substantial difference in a recipe like this.
My recipe will make somewhere between 14 to 18 miniature dutch babies, depending on the size of your muffin cups. You can fill them with anything you like, but I think something like my berry compote works the best.
Here’s how you make them!
Miniature Dutch Babies
Equipment
- Muffin Tins
- Food Processor
- Mixing Bowl
Ingredients
- 1 Cup Flour
- 1 Cup Milk Room Temp
- 4 Eggs Room Temp
- ¼ Cup White Sugar
- 1 Tsp Vanilla Extract
- ¼ Tsp Salt
- 9 Tbsp Butter Cut into ¼ Tbsp Pieces
Instructions
- Preheat your oven to 425℉ with the muffin tins inside, to heat them up as well.
- In a food processor, blend together the flour, milk, eggs, vanilla extract, and salt until well-mixed and slightly bubbly. It's a thin batter and should only take around a minute.
- Let the batter rest for about 10 minutes while your oven preheats. If you haven't, chop your butter into small cubes of about ¼ Tbsp in size. You'll be putting one in each muffin cup so make sure you have enough.
- Carefully remove the hot muffin tins from the oven. Drop a piece of butter in each; it will melt quickly.
- Fill each muffin cup about halfway full. Return your filled tins to the oven to bake.
- Bake for 13 minutes. The dutch babies will puff up while baking, but will deflate when removed from the heat.
- Let the dutch babies cool for 1-2 minutes before removing them from the tins. Top with whatever you like and enjoy!