Every baker has their baking idols! I have MANY - blogs I read religiously, bakers whose EVERY recipe I bookmark, bake shops I absolutely have to visit if I’m near, cake decorators whose every post on Instagram leaves me swooning with admiration! It’s a great time to be inspired!
However the first patisserie chef I ever dessert crushed on is Joanne Chang, after a chef friend sent me her talk at Harvard about “The Science of Sugar” and I thought “Wow! Mathematician turned baker!” And that video explained so much of the science behind baking that I didn’t know until then.
Despite that, I still somehow managed not to go to her famous ‘Flour’ bakery when I was in Boston despite everyone talking about it. Instead I spent my time queuing round the block at an Italian bakery known for its cannolis and also its carrot cake which was actually pretty average. Luckily my mother-in-law did not make the same mistake when she was in Boston and she had a few of Flour’s treats including the famous sticky bun which blew them away! And then she bought me the Flour Recipe Book for my birthday which brings us here!
I have literally tabbed almost single recipe in that book but wanted to start with something nice and easy and also something summery, and these muffins caught my eye.
I love a good muffin but find that most muffins are disappointing! Loaded with all the goodness right at the top to catch your eye but without much flavour once you get past that muffin top. I’m also not the biggest fan of the much lauded blueberry muffin - my muffin tastes swing to the chocolate chip, double chocolate or banoffee variety. But raspberry in summer sounded good! And they are!
These Raspberry Muffins are great because:
They are simple but filled with flavour and have a wonderful fluffy, airy texture! They’re not too sweet and I can’t wait to make them again so I can throw in some white chocolate chunks too!
This recipe is adapted very slightly from “Flour: Spectacular Recipes from Boston Flour Bakery & Cafe” where they are actually Rhubarb and Raspberry muffins.
Tips for perfecting this Muffin recipe
The batter will seem very lumpy. Definitely don’t try to smooth it out. This is common with muffin recipes and the worst thing you can do is try to smooth the batter as it will mean over mixing it and that will make for dense muffins rather than light as air, fluffy ones!
The original recipe was for 12 muffins but I found it makes around 15. And they will be massive and they will over flow onto your muffin tin. However that is what gives them the muffin top - ie, the absolute best part of a muffin!
The muffins taste best on the day they are baked but can be stored in an airtight container at room temperature for up to 3 days. Or you could do like I did and freeze them, wrapped in cling film. To reheat them directly from the freezer, warm in a 150C/130C fan/gas mark 2/300F oven for around 12 minutes.
455g plain flour
1/2 tsp bicarbonate of soda
4tsp baking powder
1/2 tsp salt
1 egg yolk
140g butter, melted
240ml milk, at room temperature
240g creme fraiche, at room temperature
2tsp vanilla extract
150g fresh of frozen raspberries
Position a rack in the centre of the oven, and preheat the oven to 180C/160C fan/gas mark 4/350F. Line a standard 12 cup muffin tin with paper liners. This recipe makes around 15 muffins so you can make them in two batches if you only have one muffin tin.
In a large bowl, combine together the flour, bicarbonate of soda, baking powder, and salt.
In a medium bowl, whisk together the eggs and egg yolk until thoroughly mixed. Slowly whisk in the sugar, butter, milk, creme fraiche, 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 may seem lumpy but don’t try to smooth it out.
Spoon the batter into the prepared cups, dividing it evenly and filling the cups almost to the rim.
Bake for 30 to 40 minutes, or until the muffins are golden brown on top and spring back when pressed in the middle with a fingertip, or a skewer inserted into the middle comes out clean.
Let cool in the pan on a wire rack for 20 minutes, then remove the muffins from the pan.