Rosehip muffins
Soft rosehip muffins with butter and vanilla, baked in paper muffin tins: a fragrant and delicious treat for afternoon tea.
These Malaysian muffins combine a buttery vanilla batter with chopped, candied rose petals, which add a touch of acidity. Baked in paper muffin cups, they are soft and easy to prepare.
Ingredients and directions
- Prep time25 min
- Cook time20 min
- Total45 min
- DifficultyEasy
- CostBudget
- Cooking methodFour
- Estimated cost$9.22 $0.38 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.
- Vegetarian
Ingredients
people
- $0.79
- $0.36
- $3.14
- $4.62
- $0.31
Prices from US supermarkets for 4 of 5 ingredients; Belgian prices for the rest.
Directions
- Whip the butter and sugar together until the mixture is light and fluffy. ≈ 4 min
- Add the eggs one at a time, until the last one, and beat until the mixture is frothy. ≈ 4 min
- Add the vanilla extract. ≈ 3 min
- Gradually incorporate the sifted flour mixed with chopped rose petals. ≈ 4 min
- Continue mixing until you achieve a uniform mixture. ≈ 4 min
- Gradually pour the dough into paper molds. ≈ 3 min
- Bake at 160 °C for 17 to 20 minutes.
The bill
Rosehip muffins
- 600 g of self-raising flour$0.79
- 320 g of very fine powdered sugar$0.36
- 9 eggs$3.14
- 500 g of butter$4.62
- 1 tablespoon of vanilla extract$0.31
Total$9.22
that's $0.38 per person
Estimated price; varies by store.
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