Name: Rajbhog Ice Cream Muffins: Easy & Delicious Dessert Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup Ice Cream (melted rajbhog (or your favorite vanilla ice cream)); 2-3 tsp Sugar (granulated); 2-3 tsp Milk (add if batter is too thick); 3/4 cup Flour (self-raising flour; if you don't have self-raising flour, see instructions for making your own.); 1/4 cup Almonds (chopped almonds can also be used, slivered); 1 tsp Baking Powder (only needed if not using self-raising flour); Pinch Salt (only needed if not using self-raising flour)

Rajbhog Ice Cream Muffins: Easy & Delicious Dessert Recipe

30 minutes

1251 reads

4.67 from 3 votes

Bakery

About Rajbhog Ice Cream Muffins: Easy & Delicious Dessert Recipe

Indulge in these heavenly Rajbhog Ice Cream Muffins – a delightful twist on classic muffins! Made with creamy, melted Rajbhog ice cream, these muffins offer a tender crumb and irresistible nutty flavor from the slivered almonds. They're surprisingly simple to make, perfect for a quick dessert or a fun baking project.

The secret? Melting Rajbhog ice cream creates an unbelievably moist and rich texture. This easy recipe requires minimal prep time and yields muffins that are utterly satisfying, whether served warm from the oven or at room temperature.

These crowd-pleasing treats are perfect for an afternoon snack, paired with tea or coffee, or even as a unique dessert option. Get ready to experience a melt-in-your-mouth sensation!

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Recipe Time & More

Prep10

Cook20

Total30

Calories145 kcal

Serves

Served AsSnacks

Recipe TasteCrunchy Savoury

Ingredients

Wet Ingredients

▢ 1 cup Ice Cream melted rajbhog (or your favorite vanilla ice cream)
▢ 2-3 tsp Sugar granulated
▢ 2-3 tsp Milk add if batter is too thick

Dry Ingredients

▢ 3/4 cup Flour self-raising flour; if you don't have self-raising flour, see instructions for making your own.
▢ 1/4 cup Almonds chopped almonds can also be used, slivered
▢ 1 tsp Baking Powder only needed if not using self-raising flour
▢ Pinch Salt only needed if not using self-raising flour

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Instructions

Preheat Oven & Prepare Pan

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the bottoms of the muffin cups.

Make Self-Raising Flour (If Necessary)

If using all-purpose flour, whisk together 3/4 cup all-purpose flour, 1 teaspoon baking powder, and a pinch of salt in a bowl.

Melt Ice Cream & Combine Ingredients

Melt the Rajbhog ice cream completely. Stir in 2-3 teaspoons of sugar until dissolved. In a separate bowl, gently combine the melted ice cream mixture with the self-raising flour (or the homemade version). If the batter is too thick, add 2-3 teaspoons of milk. Do not overmix.

Fill & Bake

Spoon the batter into the prepared muffin cups, filling each about two-thirds full. Sprinkle with slivered almonds.
Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

Cool & Serve

Remove muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature. Enjoy!

Recipe Notes

Expert Tips for Perfect Ice Cream Muffins

For extra flavor, consider using a high-quality vanilla ice cream or even a flavored ice cream that complements the almonds (like pistachio or caramel).
Don't overmix the batter! Overmixing will develop the gluten in the flour, resulting in tough muffins. Just mix until the ingredients are combined.
If your almonds are particularly large, consider chopping them into smaller pieces for even distribution and to prevent a too-crunchy texture in the muffins.
For a richer flavor, try adding a teaspoon of vanilla extract to the batter along with the sugar.