Raspberry Muffins

Raspberry Muffins

Someone I know said these muffins were too pretty to eat. Well, let me tell you, nothing's too pretty for me to eat and these were no exception. This is the first time I've made muffins from scratch and they are probably the best I've ever had. This recipe is flawless and the best part about it? It's open to just about any variation you can come up with. I'm making blueberry next. You say boring, I say classic ;)

Raspberry Muffins
makes 12-17 muffins (the recipe said 12, I got 17)

3 1/4 cups (455 grams) unbleached all-purpose flour
1/2 tsp baking soda
4 tsp baking powder
1/2 tsp kosher salt
2 eggs
1 egg yolk
1 1/3 cups (270 grams) granulated sugar
1/2 cup + 2 tbsp (1 1/4 sticks) unsalted butter, melted
1 cup milk, at room temperature
1 cup (240 grams) crème fraîche, at room temperature (I used one small tub, which is only 226 grams, and they turned out perfectly)
2 tsp vanilla extract
2 cups fresh or frozen raspberries (if using frozen berries, do not thaw first)

  1. Position a rack in the center of the oven, and preheat to 350-degrees-F. Line a standard 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, and salt. In a separate bowl, whisk together the eggs and egg yolk until thoroughly mixed. Slowly whisk in the sugar, butter, milk, crème fraîche, and vanilla until well combined. Pour the butter-sugar mixture into the flour mixture and, using a rubber spatula, fold gently just until the ingredients are combined. Gently fold in the raspberries until evenly distributed. The batter will be lumpy. (You can make the batter up to 1 day ahead and store in an airtight container in the refrigerator.)
  3. Spoon the batter into the prepared cups, dividing it evenly and filling the cups to the rim (almost overflowing). Bake for 30-40 minutes, or until the muffins are golden brown on top and spring back when pressed in the middle with a fingertip. Let cool in the pan on a wire rack for 20 minutes before removing from the pan. (If you do get enough batter for more than 12 muffins, bake only 1 pan at a time to avoid over- or under-baking.)
The muffins taste best the day they are baked, but can be stored in an airtight container at room temperature for up to 3 days. If you keep them for longer than 1 day, refresh them in a 300-degree-F oven for 4-5 minutes. Or you can freeze them, wrapped tightly in plastic wrap, for up to 1 week; reheat, directly from the freezer, in a 300-degree-F oven for 8-10 minutes.

1 comment:

  1. These look delicious and I love raspberries!