(from Joy the Baker)
3/4 stick (6 Tablespoons) unsalted butter
1/3 cup whole milk (*I used skim milk)
1 large egg
1 egg yolk
3/4 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups black raspberries
Put a rack in the upper third of oven and preheat to 375 degrees F. Generously butter or spray muffin cups. This recipe makes 12 standard muffins. If using paper cupcake liners, you don’t have to grease the muffin pan.
Melt butter in a small saucepan over moderately low heat; remove from heat. Whisk in milk, egg, yolk, and vanilla until well combined.
Whisk together flour, sugar, baking powder, and salt in a medium bowl. Add milk mixture and stir until just combined. Gently but thoroughly fold in the berries.
Divide the batter among muffin cups and spread evenly. Sprinkle generously with turbinado sugar. Bake until golden and crisp and a wooden pick or skewer inserted into the center of a muffin comes out clean, 18-20 minutes Cool in pan of a rack for 15 minutes, then run a knife around edges of muffin tops and carefully remove from cups. Serve hot, warm or at room temperature.
1/3 cup whole milk (*I used skim milk)
1 large egg
1 egg yolk
3/4 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups black raspberries
Put a rack in the upper third of oven and preheat to 375 degrees F. Generously butter or spray muffin cups. This recipe makes 12 standard muffins. If using paper cupcake liners, you don’t have to grease the muffin pan.
Melt butter in a small saucepan over moderately low heat; remove from heat. Whisk in milk, egg, yolk, and vanilla until well combined.
Whisk together flour, sugar, baking powder, and salt in a medium bowl. Add milk mixture and stir until just combined. Gently but thoroughly fold in the berries.
Divide the batter among muffin cups and spread evenly. Sprinkle generously with turbinado sugar. Bake until golden and crisp and a wooden pick or skewer inserted into the center of a muffin comes out clean, 18-20 minutes Cool in pan of a rack for 15 minutes, then run a knife around edges of muffin tops and carefully remove from cups. Serve hot, warm or at room temperature.
Hey Megan! I'm hoping to make some blueberry muffins and I was wondering if you've tried this recipe with substituting whole wheat flour for any of the white flour and/or blueberries for black raspberries. In my mind it shouldn't make a difference, but I'm so often wrong about these things. Any suggestions? Thanks for any insight!!
ReplyDeleteLaura - I haven't actually tried any of those options. I'm sure blueberries would work instead of black raspberries - i think the original recipe was just a "berry" muffin recipe. No idea on the whole wheat flour. These are pretty moist, so the only thing I can think of is that the whole wheat flour would make them heavier and denser. maybe try it with half whole wheat flour to see how it goes? that's normally safe. or white whole wheat flour might work too. Let me know how they turn out! oh and check out www.joythebaker.com (where i got this recipe) - her newest post is actually a blueberry muffin recipe if you want to try a new one!
ReplyDelete