7.28.2011

Raspberry Muffins


Flour is the most divine cookbook, isn't it? I'd like to do a Julie/Julia thing with it, but I know my limitations. :) On the other hand, I often turn to Joanne Chang for ideas and inspiration.
 

Recently I was reading Food 52  (which I hope you know about and at least read if you haven't joined) and someone had made an adaptation of Chang's Raspberry Rhubarb muffins. Because I have that treasured copy of Flour I looked it up to see what changes were made. I liked both the adaptations: browning the butter can't help but improve the flavor of the muffins and the Food 52 recipe used buttermilk instead of Chang's milk. Sounded good to me. 
I've always thought Chang's use of crème fraiche in her batter was a clever idea so I didn't hesitate to combine that with the buttermilk. I didn't have any rhubarb, so I added an extra half cup of raspberries. (BTW, the Food 52 recipe is HERE.)

Not too sweet, which I like in a muffin, and they were moist and tender. Served warm with butter, you can't beat them for Sunday brunch. If you have rhubarb in your garden, use a cup of fresh raspberries and a cup of chopped fresh rhubarb. 

Chang suggests filling the muffin liners right to the top and the image displayed in the book has HUGE overflowing muffin tops. Like mushrooms. I decided to use two kinds of paper liners that are deeper than normal, so only filled mine 3/4 full. They could have taken a bit more. So if you're using regular liners, fill them almost to the top.

Joanne Chang's Raspberry Muffins

From Flour and Food 52

Ingredients:
5 tablespoons unsalted butter

1 3/4 cup all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
3/4 cup sugar
1/2 cup milk or buttermilk, room temperature
1/2 cup crème fraiche, room temperature
1 large egg, room temperature
1 egg yolk, room temperature
1 teaspoon vanilla bean paste (or vanilla extract)
1 1/2 cups fresh raspberries

Method:
Melt the butter and allow to brown. Watch carefully, as it burns quickly after a certain point. Set aside to cool to room temperature.

Preheat oven to 350°. Line your muffin tin with paper liners.
Sift together the flour, baking powder, baking soda, and salt. In another bowl, mix the sugar, buttermilk and c
rème fraiche. Add the eggs and egg yolk and mix until blended. Then add the browned butter and vanilla bean paste.
Fold in the flour mixture and add the raspberries when it is still not completely combined. Mix until all the dry ingredients are gone, but do not overmix.

Spoon into your muffin cups and bake for about 25  minutes or until a baking tester comes out clean. This recipe made 12 muffins.
Cool on a rack, if you can bear to allow them to cool!  :)




47 comments:

  1. Gosh, I have say, this is the first I'm seeing of this cookbook. I wonder if its available in the UK. I'm just checking it out online now.
    Those muffins came out beautifully. I still have loads of strawberries (i froze some), and I think they'd go great in here.
    *kisses* HH

    ReplyDelete
  2. It's the first I have seen of this book also..Thank you for the recommendation..Your muffins look delicious.

    ReplyDelete
  3. These are just beautiful Barbara!! Believe it or not, I'm just now hearing about 'Flour' and want a copy for myself. Love the paper liners too!

    ReplyDelete
  4. They look lovely and I adore both raspberries and rhubarb. Never tried them together. I bet thery were good just with the raspberries too.

    ReplyDelete
  5. So heavenly with seasonal raspberries.

    ReplyDelete
  6. You've done something this morning that I didn't think possible--showcasing a cookbook that I haven't heard of and/or don't own! I can't wait to investigate it. The muffins look delicious. Bring on the raspberries.

    Best,
    Bonnie

    ReplyDelete
  7. Nom..nom..hard to resist these plump and lovely muffins! Need to look out for this book.

    ReplyDelete
  8. They look so beautiful and moist! Raspberries, along with blackberries, gooseberries and recurrants are my favorite berries...

    Cheers,

    Rosa

    ReplyDelete
  9. It is berry heaven in the blogosphere--so many wonderful cakes, tarts, muffins and cobblers using these all varieties of these summer beauties--including yours! Food52 is a great site, and I'll have to check out Joanna Chang's book.

    ReplyDelete
  10. I must find this book. These look perfect!

    ReplyDelete
  11. Moist and not too sweet? My kind of muffin.
    These sound absolutely perfect Barbara!

    ReplyDelete
  12. Your muffins turned out so pretty! Great post!

    ReplyDelete
  13. Perfect! As soon as I snag some raspberries, I'm making them.

    ReplyDelete
  14. Your muffins look incredibly good! Thanks for your wonderful idea.
    Have a great day, Barbara.
    Kristy

    ReplyDelete
  15. These sound perfect with tea for breakfast, or an afternoon treat. Yumminess!

    ReplyDelete
  16. WOW Barbara look amazing, I love them!! xgloria

    ReplyDelete
  17. Your muffins are stunning, Barbara -- what a gorgeous crumb! I can imagine the flavors are lovely together with the brown butter, vanilla, and fresh raspberries.

    ReplyDelete
  18. I JUST got this cookbook and can't wait to bake from it! These muffins look so tasty!

    ReplyDelete
  19. YOU are a kind soul, Barb. THANK YOU for your visit and for this VISUAL FEAST OF RASPBERRY MUFFINS!

    Dearest, your comment came in at just the right time. I am sitting here, empty. I want to write. I need to write. I am empty.

    Step by step. But I feel like a failure. This has to be a reason to write. But what?

    Step by step, indeed. There is no way I will get to the other side if all I do is dream like a child. I must swim like one who has faith, for FAITH is when there is nothing left.

    Moveable Feasts, indeed are a blessing of the Internet that allow us to connect at the right time, the right and exact moment, with the right people. Merci.

    Anita

    ReplyDelete
  20. What a lovely muffin they made. I really like the idea of raspberries in muffins. Not too sweet either.
    Sam

    ReplyDelete
  21. Wonderful muffins! Such a nice change with raspberries, to blueberries. Not that there's anything wrong with blueberry muffins. I love the muffin cases too.

    ReplyDelete
  22. Food52 is the former Food News Journal so I've been on board for a while and love it! The adaptations you've used for Chang's muffins sound wonderful. I can just tell by your photos how delicious they must be. I have a copy of Flour on my desk :)

    ReplyDelete
  23. I don't have that cookbook, but I certainly follow Food52. Love the collection of recipes there. I love the creme fraiche in those muffins and raspberries give them this rosy blush! :-)

    ReplyDelete
  24. Oh la la! These look scrumptious! I have the "Flour" cookbook! Gotta start baking again :)

    ReplyDelete
  25. I would love one of those with a hot cup of tea right now!

    Thanks for turning me on to Food 52, it looks like a very cool place to hang out!

    ReplyDelete
  26. Your muffin liners are so great. I need to buy some fun ones. The muffins sound fabulous. I'll have to spend some time checking out Food52. Thanks for the link.

    ReplyDelete
  27. These look sensational. Love the cupcake wrappers too!

    ReplyDelete
  28. Hmm, your muffin look so refreshing and good.

    ReplyDelete
  29. I love these muffins! I've never made raspberry muffins, they look awesome!

    ReplyDelete
  30. I'd never heard of flour before, but judging from these muffins, I've been missing out. Will keep an eye out for it. Thanks for sharing Barbara.

    ReplyDelete
  31. Brown butter isn't used enough. It makes everything a little richer and more flavorful. I must get that cookbook... I trust your recommendations completely and so agree about Food 52... they are really great.

    ReplyDelete
  32. I love the way u write to describe the muffins , i understand and feel exactly what u mean :-)))
    And those muffin cases ,soooo pretty in hues i am totally in loveee with!
    I love how u love ur muffins and i do too!
    Happy weekend my dearest pal!

    ReplyDelete
  33. my mom has this book, i tried to steal away with it, but no luck :)

    these look amazing, i love those pretty pockets of raspberries, delicious!

    ReplyDelete
  34. oh wow wish I had one of these with my cup of tea right now "-) they look divine

    ReplyDelete
  35. mmm...would not mind a few of those for breakfast in the morning...

    ReplyDelete
  36. I must get a hold of the cookbook now. It looks like so much fun! :D

    ReplyDelete
  37. Yummy muffins, Barbara. I just made a batch of blueberry...raspberry is next. There's nothing better first thing in the morning with a cup of coffee.

    ReplyDelete
  38. I love her cookbook. I've only made the chocolate chip cookies so far, but I have tons more pages bookmarked. And this recipe is one of 'em.

    ReplyDelete
  39. Beautifully risen and moist muffins! Must check out the book too.

    Have a wonderful weekend!
    Angie

    ReplyDelete
  40. Those muffins sure look gorgeous! A wonderful texture and they sound excellent with raspberries!

    ReplyDelete
  41. Lovely muffins! I love the tanginess imparted by the raspberries and the smoothness of the muffins; perfect combo, a muffin I could eat daily!

    ReplyDelete
  42. Hi Barbara,

    Your muffins look delicious and are making me feel hungry looking at them.
    Aren't muffins so quick and yummy!
    I made cheese muffins to go with some ham hock and vegetable soup for lunch.
    The trouble is they were morish and I wanted to keep eating them.

    Happy weekend
    Hugs
    Carolyn

    ReplyDelete
  43. Muffins sound amazing! I love muffins in the morning and adding different berries is a great idea. I really excited about adding raspberries! Thanks for sharing!!

    ReplyDelete
  44. These sound fantastic...I'll have to add them to my long list of raspberry recipes (the best of the berries!)

    ReplyDelete
  45. barbara. these are fantastic--sturdy yet soft and oh-so-flavorful. nice find!

    ReplyDelete

LinkWithin

Related Posts with Thumbnails