Muffin Pan Neenish Crackles Recipe – Australian Special
Here’s a delightful Australian dessert twist—our muffin pan neenish crackles recipe combines nostalgic Rice Bubbles cups with a hidden jammy center and a crisp chocolate topping. It’s a fun, jam-filled snack that elevates childhood flavor with dark and white chocolate, all wrapped in a bubbly, crispy bubbly rice cup you can bake right in a muffin pan.
- Prep Time15 min
- Cook Time10 min
- Perform Time1 hr
- Total Time1 hr 25 min
For the base:
- 1 1/2 cups plain flour
- 1/4 cup caster sugar
- 1/2 cup unsalted butter, softened
- 1 egg yolk
- 1/4 teaspoon vanilla extract
- 1-2 tablespoons cold water (as needed)
For the filling:
- 1/4 cup raspberry jam (or strawberry jam)
- 1-2 teaspoons water (to loosen the jam if needed)
For the icing:
- 1 cup powdered sugar
- 1-2 tablespoons water (to adjust consistency)
- 2 tablespoons cocoa powder (for the chocolate icing)
- A few drops of vanilla extract (optional)
Make the Base:
Preheat your oven to 350°F (175°C). Grease a muffin pan with non-stick spray or butter.
In a medium bowl, mix the flour and caster sugar. Add the softened butter, egg yolk, and vanilla extract, and combine until a dough forms.
If the dough is too crumbly, add a tablespoon of cold water at a time until it comes together.
Divide the dough into 12 equal portions and press them into the bottom of each muffin pan cup, forming a crust. Bake for 10-12 minutes, or until lightly golden. Remove from the oven and let cool.
Prepare the Jam Filling:
In a small saucepan or microwave-safe bowl, warm the raspberry jam with a little water (if needed) until it becomes more spreadable. Stir well to combine.
Spoon about 1 teaspoon of jam into each baked base and spread evenly.
Make the Icing:
In a small bowl, combine the powdered sugar, water, and vanilla extract. Mix until smooth and drizzle-able.
Divide the icing into two bowls. In one, add the cocoa powder and a little extra water to make a smooth chocolate icing.
Spoon or drizzle the white icing over half of the jam-filled bases, and the chocolate icing over the other half, creating a distinctive two-tone look.
Chill and Serve:
Allow the Neenish Crackles to cool completely and let the icing set before serving. You can place them in the fridge for 30 minutes to speed up the process.
Recipe Notes:
A great make-ahead treat—once set, store in the fridge; the crackles hold up well and can last up to four days, though they do get chewier over time.
For perfect texture, tap the tops before unmolding to ensure the icing has fully set so the crackle texture tip keeps its crispness.
The chocolate swirl topping—half covered in white chocolate and half in dark—adds a lovely contrast and makes them visually striking.
