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5 from 1 vote

Mini Dutch Babies

Perfect Dutch Babies served with a mulberry and rhubarb compote.
Prep Time10 mins
Cook Time14 mins
Total Time24 mins
Course: Breakfast
Cuisine: American, Dutch
Servings: 24 muffins
Calories: 86kcal
Author: Sommer Collier


For the Dutch Babies:

  • 6 tablespoons melted butter
  • 1 cup flour
  • 1/3 cup vanilla sugar
  • 1 teaspoon salt
  • 1 cup milk
  • 4 eggs

For the Mulberry-Rhubarb Compote:

  • 1 1/2 cups chopped rhubarb
  • 1 cup mulberries stems removed
  • 1/4 cup orange juice
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 3/4 teaspoon salt
  • 1 tablespoon chopped mint leaves


For the Dutch Babies:

  • Preheat the oven to 375 degrees F. In the blender, add the flour, sugar, salt, milk and eggs. Process for 10 seconds, then add 2 tablespoons of melted butter and process again.
  • Brush the remaining 4 tablespoons of butter into 24 muffin tins (or for traditional-sized Dutch babies, two cast-iron skillets)—thoroughly coating. Slowly pour the batter into the muffins tins.
  • Bake for 12-14 minutes—until edges are golden brown and the center is puffed.
  • Immediately remove the Dutch babies from the muffins tins and top with mulberry-rhubarb compote!

For the Mulberry-Rhubarb Compote:

  • Pulse the rhubarb in the food processor 5-6 times to a diced consistency. Then pulse the mulberries 3-4 times to chop.
  • Add rhubarb, mulberries, orange juice, sugar, salt and cornstarch to a sauce pan and simmer over medium for 10-15 minutes—stirring occasionally.
  • Remove from heat and stir in the fresh mint leaves. Makes approximately 2 cups.


I always have vanilla sugar on-hand, for such an occasion as this! I simply place a vanilla bean in a jar and fill it with sugar. After a few days the sugar is heavily scented with vanilla...and hard to beat! The bean can stay in the jar for quite a while before it loses it magical powers—just keep filling it with more sugar and screw the lid on tight.


Serving: 1muffin | Calories: 86kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 211mg | Potassium: 68mg | Fiber: 1g | Sugar: 6g | Vitamin A: 165IU | Vitamin C: 4.1mg | Calcium: 27mg | Iron: 0.5mg