Wednesday, March 30, 2011
I've made every type of bad muffin - cakey, dry, flat and sad. My muffin ego was low, low, low but is now high, high, high all thanks to this muffin recipe. The best part is that you can throw whatever you want into this batter. Next up, I'd like to try almond/apricot or ginger/peach.
3 1/4 cups unbleached all-purpose flour
1/2 t baking soda
4 t baking powder
1/2 t kosher salt
1 egg yolk
1 1/3 cups sugar
1/2 cup plus 2 T butter, melted
1 cup milk, at room temperature
1 cup creme fraiche, at room temperature
2 t vanilla extract
1 cup fresh or frozen raspberries
zest 1 orange
-Position a rack in the center of the oven, and heat the oven to 350. Butter a standard 12 cup muffin tin, coat with nonstick cooking spray, or line with paper liners.
-In a large bowl, sift together the flour, baking 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 and orange zest until evenly distributed. The batter may seem lumpy, but don't try to smooth it out. (The batter can be made up to 1 day ahead and stored in an airtight container in the refrigerator).
-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, then remove the muffins from the pan.
The muffins taste best on the day they are baked, but they can be stored in an airtight container at room temperature for up to 3 days. If you keep them longer than 1 day, refresh them in a 300 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 oven for 8-10 minutes.