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?
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.
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.
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.
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!
I have you beat. I have 53 but most won’t see the light of day. Most are random musings or what I thought was a really good idea at 1:30 A.M. on a sleepless night.
The muffins look so good. I adore raspberries, so this is going in the ‘must make’ file! If summer ever gets here I will have fresh ones right out the back door. Funny thing is when I pick them, so do the dogs 😉
OMgoatcheese, I’m so in love. I’m making your banana bread very soon…and maybe these will have to be next. Not b/c I need to use any raspberries, but they just sound so good.
WOW! These muffins look PACKED with raspberries! I could eat a few of these for breakfast, then save one for lunch and another for afternoon tea. How many does a batch make? 🙂
[…] probably could not tell that by all the chocolate posts, Tavolo cooking classes and the recent raspberry muffins. (At least I posted a healthy salad most […]
Comments & Replies
22 responses to “Raspberry Muffins”
These raspberry muffins look wonderful my friend 😀
Delicious job!
Cheers
CCU
The recieved the Father-in-Law seal of approval! 🙂
These look like they are right off Martha Stewart magazine, absolutely beautiful. That sure was a compliment you received from your father inlaw!
You are too kind! I aspire to be as perfect as Martha!!!! 🙂
If your FIL can eat half a dozen in a sitting, that’s enough for me to know I need these in my life. Also, I have 27 drafts.
I have you beat. I have 53 but most won’t see the light of day. Most are random musings or what I thought was a really good idea at 1:30 A.M. on a sleepless night.
How pretty! These must be great if your family is willing to eat THAT many! 🙂
My FiL is kind and eats anything I make but I think he relished these! 🙂
Your muffins look so delicious, I love that they look like they’re just bursting with raspberries!
There were a lot of raspberry goodness packed into these.
The muffins look so good. I adore raspberries, so this is going in the ‘must make’ file! If summer ever gets here I will have fresh ones right out the back door. Funny thing is when I pick them, so do the dogs 😉
Yes, if summer ever gets here and the raspberries didn’t freeze their patooties off this week. (Your dog eats them????) 🙂
We ADORE raspberries! These muffins look fantastic, Eliot.
Thanks, Angie. I would like to cut some of the butter out of them and make them healthier, but I think the taste would suffer. 🙁
OMgoatcheese, I’m so in love. I’m making your banana bread very soon…and maybe these will have to be next. Not b/c I need to use any raspberries, but they just sound so good.
Please let me know how you like the banana bread.
Muffins are certainly my love language! And these pretty much shout to me. I think I will make them for myself for Mother’s Day!
These would be perfect for a Mother’s Day brunch.
WOW! These muffins look PACKED with raspberries! I could eat a few of these for breakfast, then save one for lunch and another for afternoon tea. How many does a batch make? 🙂
That is a good question. I am so bad about recording quantities. I am thinking I got 24 (depending on the size of the tins).
[…] probably could not tell that by all the chocolate posts, Tavolo cooking classes and the recent raspberry muffins. (At least I posted a healthy salad most […]
[…] *This recipe is adapted from Debra at http://eliotseats.com/2013/04/24/raspberry-muffins/* […]