Description
I generally think of muffins as a healthy snack or another way to get a quick fiber-filled breakfast – these are so not muffins, but trust me, no one will mind. I borrowed the recipe from ‘Flour’, by Joanne Chang, and it’s yet another cookbook filled with wonderful recipes that I now ‘need’ to try. This recipe makes 24 muffins. Enjoy!
Ingredients
3 1/4 c. (406 g) flour AND 1/2 t. baking soda
4 t. baking powder AND 1/2 t. salt
2 eggs + 1 egg yolk
1 1/3 c. sugar
1/2 c. + 2 T. (141 g) butter, melted
1 c. (240 g) milk, room temperature AND 1 c. (240 g) sour cream, room temperature
2 t. vanilla
1 c. EACH raspberries (frozen mix in easier) AND rhubarb, fine dice
Instructions
Preheat the oven to 350 and grease 2, 12 cup muffin tins. In a large bowl, whisk together the flour, baking soda, baking powder and salt and set it aside.
In a medium bowl, whisk together the eggs and yolk, then slowly add in the sugar, melted butter, milk, sour cream and vanilla and continue to whisk until it’s all well combined.
Pour the wet mix into the dry mix and use a spatula to fold it all together, then gently fold in the raspberries and rhubarb. The batter may seem lumpy, but it’s fine.
Spoon the batter evenly into all 24 cups then bake for about 25 minutes until the tops spring back to a light touch and the edges are just starting to brown – I rotated my 2 pans at about the 15 minutes mark. Allow the ‘muffins’ to rest in the pans for about 10 minutes before turning them out onto a rack to cool completely – they’re especially tasty warm, with butter (of course!).
- Category: Muffins, Cupcakes, Raspberry, Rhubarb