Raspberry Muffins

As I made Chef Sarah’s Chocolate Raspberry Cupcakes with Milk Chocolate Earl Grey Buttercream, I defrosted some raspberries for the delicious center of these cupcakes.    I had about 2 cups leftover.   I was definitely not making enough batches of these cupcakes to use up the rest.   (Each cupcake contained only one raspberry.)

What to do with the rest of these already defrosted beauties?

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What to do, what to do? Make muffins of course.

I had prewritten a post on strawberry muffins in April 2012.  (How many posts do you have languishing in your drafts?)

The original idea comes from a strawberry bread recipe from Joy of Baking.      I added a crumb topping and almond extract to the flavors.    What a better time to adapt this “inspired by” recipe  for Raspberry Muffins.


Raspberry Muffins
Inspired by Joy of Baking’s Strawberry Bread

6 T. butter
½ c. 2% milk
1 large egg
1 egg yolk
1/2 t. almond extract
1 ½ c. flour
¾ c. sugar
1 ½ t. baking powder
¾ t. fine sea salt
2 c. frozen raspberries, thawed and drained

For topping:
2/3 cup flour
2/3 cup powdered sugar
1/4 teaspoon cinnamon
pinch of salt
5 tablespoons butter, melted

Preheat oven to 375 degrees and generously butter 12 large muffin tins.

Melt butter in a small saucepan over moderately low heat; remove from heat and let cool slightly.  Add milk to butter and whisk.   Add egg, yolk, and almond extract and whisk well to combine.

In a separate bowl, whisk together dry ingredients (flour, sugar, baking powder, and salt).   Add milk mixture and stir until just combined.   Gently fold in raspberries.

Fill tins ¾ full.

Make topping.  Whisk together flour, powdered sugar, cinnamon and salt.  Add melted butter and stir together with a fork.  Topping will be crumbly.

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Crumb topping after baking.

Top each muffin with a generous amount of the topping.   Bake until golden and a wooden pick inserted into center of muffin comes out clean, 18-20 minutes.   Cool in pan for 15 minutes and then carefully remove to wire racks.

The in-laws were here for an extended visit and I pulled the rest of these out of the freezer.    My father-in-law ate a half-dozen by himself.   He forbade me to give the recipe to my mother-in-law.   (He meant that as a compliment.)  🙂

These freeze beautifully.

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I am anticipating making these with fresh raspberries soon.  (Am I rushing the seasons?   YES!)

I guess I am on  a raspberry kick lately.   See my previous SRC post  if you don’t believe it!

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