The first bite cracks through a brittle hazelnut shell, then sinks into a cloud of buttercream before hitting a tart jam barrier and a tender crumb. That sequence, crunch, cream, tang, cake, is what makes these frankfurter kranz muffins work as single servings. The trick is getting each layer to behave: the buttercream needs to hold a swirl without drooping, the jam must seal without tearing the muffin surface, and the brittle has to stay snappy, not soften.
Miss any one, and the whole thing collapses into a messy pile. But get them right, and you have a portable version of the classic that actually tastes like the original.
The first time I made these, my buttercream looked like cottage cheese, lumpy and weeping liquid. I had to toss the whole batch and start over.
Why does buttercream with pudding cream hold up better on muffins?
Pudding cream gives the buttercream structure, so it doesn’t soften or slide off at room temperature. That matters for these Frankfurter Kranz muffins because they sit out during serving.
The mix also tastes less sweet than straight buttercream, which lets the tart jam and crunchy brittle come through. Both butter and pudding must be at room temperature before you combine them. If one’s cold, the emulsion breaks and you get a greasy, curdled mess.
Now I always let both the butter and the pudding sit out until they’re exactly room temperature, and I add the pudding a spoonful at a time, beating well after each addition. You can feel the cream stiffen as you go.
How does the red currant jelly keep the muffin from getting soggy?
The jelly forms a waterproof seal between the moist buttercream and the crumb. Without it, moisture from the cream would soak into the cut muffin surface, turning it soft and pasty within an hour. Spread it in a thin, even layer right on the bottom half.
Its tartness cuts through the richness, so each bite stays bright. Stir the jelly until smooth or push jam through a sieve first, any lump will tear the crumb when you spread. You want a clean barrier, not a torn one.
The result is a muffin that stays firm enough to pick up, even hours later.
Why add hazelnut brittle and a raspberry on top?
The brittle shatters when you bite, giving a crisp contrast to the soft muffin and creamy buttercream. Raspberries bring a fresh, acidic pop that brightens the whole thing. Together, they mirror the classic Frankfurter Kranz decoration, so these muffins look like the cake in single-serving form.
The brittle toasts as you bake it, but here it stays raw and snappy. Pick raspberries that are dry and firm; wet ones bleed into the buttercream and dull the look.
One per muffin is enough, more and the balance tips toward fruit. You taste the crunch and tartness, then the sweet cream underneath.
Prep: 1 hr · Cook: 20 min · Total: 1 hr 20 min · Servings: 12
Ingredient notes for Frankfurter Kranz muffins
Dr. Oetker bake-stable pudding cream: Use the exact bake-stable type; instant pudding won’t hold up in the buttercream.
red currant jelly, raspberry fruit spread, or strawberry jam: Stir smooth or push through a sieve. Lumps will tear the muffin crumb when spread.
Dr. Oetker hazelnut brittle: Buy it ready-made. The brittle stays snappy and doesn’t toast; homemade might soften.
raspberries: Pick dry, firm ones. Wet berries bleed into the buttercream and make the muffins look messy.
How to assemble Frankfurter Kranz muffins that stay neat
Prep the pan and oven
Grease and flour the muffin pan thoroughly. The batter is rich; ungreased spots will stick. Set oven to 350°F.
You want it fully heated when the pan goes in.
Cream butter and sugar
Beat soft butter until smooth, then add sugar gradually. The mixture should lighten in color and look fluffy.
Add eggs one at a time, beating 30 seconds each on high. The batter will look smooth and slightly thickened.
Fold in dry ingredients
Combine flour and baking powder, then fold into batter on medium speed in two additions. Mix just until no dry streaks remain. Overmixing toughens the crumb; stop as soon as it comes together.
Bake the muffins
Divide batter evenly among cups. Bake 20 minutes.
A toothpick inserted in the center should come out clean or with a few moist crumbs. Let cool in pan 10 minutes, then turn out onto a rack to cool fully.
Make the pudding cream
Whisk milk with both pudding cream packets for 1 minute. It will thicken immediately. Set aside.
It must be room temperature before combining with butter, cold pudding will break the buttercream.
Beat butter and combine
Beat 200 g soft butter until creamy. Gradually add pudding a tablespoon at a time, beating well after each.
The cream will thicken and look smooth. If it looks curdled, one ingredient was too cold.
Slice and spread jelly
Slice each muffin horizontally. Stir jelly smooth or push jam through a sieve. Spread a thin layer on each bottom half.
The jelly seals the crumb; a thick layer makes the muffin slip.
Pipe buttercream and reassemble
Pipe half the buttercream onto the jelly-covered bottoms. Place tops back on.
Pipe remaining buttercream in a swirl on top. The swirl should hold its shape; if it droops, the cream is too warm.
Add brittle and raspberries
Sprinkle hazelnut brittle evenly over the buttercream. Place one raspberry on each muffin. Use dry, firm raspberries, wet ones bleed.
Refrigerate until serving to set the cream.
Frankfurter Kranz Muffins
Ingredients
- some fat for greasing
- some flour for dusting
- 100 g soft butter or margarine 3.5 oz
- 150 g sugar 5.3 oz
- 1 packet (8 g) Dr. Oetker vanilla sugar
- 1 pinch salt
- 3 large eggs (size M)
- 150 g all-purpose flour 5.3 oz
- 2 level tsp Dr. Oetker Original Backin (baking powder)
- 400 ml milk 1 2/3 cups
- 2 packets (about 38 g each) Dr. Oetker bake-stable pudding cream
- 200 g soft butter 7 oz
- about 3 tbsp red currant jelly, raspberry fruit spread, or strawberry jam
- 50 g Dr. Oetker hazelnut brittle 1.8 oz
- about 12 raspberries about 50 g / 1.8 oz
Instructions
Prepare Muffin Pan:
Coat a 12-cup muffin pan with fat and dust with flour. Set oven to 350°F (175°C).Make Muffin Batter:
Using an electric mixer with paddle attachments, cream the soft butter or margarine until smooth. Slowly incorporate sugar, vanilla sugar, and salt, beating until thoroughly combined. Add eggs one at a time, beating each for roughly 30 seconds on high speed. Combine flour and baking powder, then fold into the batter on medium speed in two separate additions, mixing just until incorporated.Bake Muffins:
Distribute batter uniformly among the muffin cups. Position the pan on the oven rack and bake for around 20 minutes.Cool and Slice Muffins:
Allow muffins to cool in the pan on a wire rack for about 10 minutes. Then loosen them from the cups, invert onto a parchment-lined wire rack, and let cool fully. Slice each muffin horizontally into two halves.Prepare Pudding Mixture:
In a bowl, whisk 400 ml (1 2/3 cups) milk with both packets of pudding cream for approximately 1 minute.Make Buttercream:
In a separate bowl, beat 200 g (7 oz) soft butter with an electric mixer until creamy. Gradually add the pudding mixture a tablespoon at a time, mixing thoroughly after each addition. Ensure both butter and pudding are at room temperature to avoid curdling. Fill a piping bag fitted with a star tip (about 8 mm / 1/3 inch diameter) with the buttercream.Assemble Muffins:
Stir the jelly until smooth or push the jam through a sieve. Spread the jelly or jam on the bottom halves of the muffins. Pipe roughly half of the buttercream onto the bottoms, then place the top halves back on.Decorate and Chill:
Pipe the remaining buttercream in a swirl on each muffin. Evenly scatter hazelnut brittle over the buttercream. Rinse and sort the raspberries, then set one on each muffin. Refrigerate until ready to serve.
What to swap in Frankfurter Kranz muffins and what to leave alone
red currant jelly, raspberry fruit spread, or strawberry jam: Any tart seedless jam or jelly, apricot, sour cherry, or seedless blackberry, works. Avoid sweet preserves like grape or fig; they lack the acidity needed to balance the buttercream. The jelly forms a waterproof seal that keeps the muffin from getting soggy.
A sweeter spread won’t cut the richness, so the muffin tastes one-note. Tart jam gives the same bright contrast as red currant.
Dr. Oetker hazelnut brittle: Crunchy hazelnut praline or crushed toasted hazelnuts mixed with a little sugar. Do not skip the brittle altogether.
If you use plain nuts, the buttery crunch is missing, and the texture flattens. The brittle shatters when you bite, giving a crisp contrast against the soft muffin and cream.
Plain nuts just add chew. The brittle also carries a toasty sweetness that the nuts alone don’t have.
Dr. Oetker bake-stable pudding cream: No substitute.
Instant pudding or cornstarch-based pudding will not hold up in the buttercream. The cream will soften and slide off the muffin within an hour. The bake-stable pudding gives the buttercream structure so it stays firm at room temperature.
Without it, the buttercream loses its pipeable shape and turns greasy. There is no workaround.
all-purpose flour: A 1-to-1 gluten-free flour blend that contains xanthan gum, such as King Arthur Measure for Measure or Bob’s Red Mill 1-to-1. Do not use almond flour or coconut flour, the crumb will be too heavy and won’t rise. Gluten-free muffins will be slightly more tender and may crack a little on top, but the structure holds for slicing and assembly.
The buttercream and jam layers stay intact. Expect a softer crumb that still doesn’t get soggy.
Tips
- If your buttercream curdles, set the bowl over a pot of warm water and whisk vigorously for 10 to 15 seconds; the gentle heat can re-emulsify the mixture.
- Use a digital scale to portion the batter: about 65 g per cup ensures even baking and level tops for slicing.
Storage and Serving
Store assembled muffins in the refrigerator for up to 2 days. The buttercream holds its shape, and the jelly seal keeps the crumb from getting soggy.
Bring muffins to room temperature 15 minutes before serving for the best texture: the buttercream softens slightly and the crumb loses its chill. If you make them ahead, assemble fully, add the brittle and raspberries just before serving so the brittle stays crunchy and the raspberries stay bright. Leftovers should be kept refrigerated in a sealed container.
Freezing is not recommended; the pudding buttercream and fresh berries break down on thawing, leaving a watery texture.
Frequently Asked Questions
Can I make these muffins a day ahead?
Yes, assemble them fully a day ahead, but add the hazelnut brittle and raspberries just before serving so the brittle stays crunchy and the raspberries stay bright. Refrigerate overnight; the buttercream holds its shape and the jelly seal prevents sogginess. Bring to room temperature 15 minutes before serving for best texture.
Why did my buttercream curdle and how can I fix it?
Most likely one ingredient was too cold when you combined them. Both the butter and the pudding cream must be at room temperature. If it curdles, warm the bowl slightly over a pan of warm water while beating, or beat in a tablespoon of room-temperature pudding cream until smooth.
How do these muffins differ from the classic Frankfurter Kranz cake?
The muffins are a single-serving version with a muffin base instead of the traditional sponge cake ring. They skip the cake’s typical soaking syrup but keep the layered assembly, jam, buttercream, hazelnut brittle, and a raspberry on top, so the flavor profile and decoration mirror the original.
Can I freeze the assembled muffins?
No, freezing is not recommended. The pudding buttercream and fresh berries break down on thawing, leaving a watery texture. If you want to prep ahead, bake and freeze the plain muffins (unfilled, un-iced) for up to a month, then thaw, slice, and assemble fresh.
