As I’ve mentioned before, one of my favorite bakeries in the world is Flour Bakery in Boston. I remember Sunday mornings and trying to decide what I wanted most. I’ve been waiting to try the muffin recipes from the cookbook, but it’s usually a last minute thought and I don’t regularly keep Creme Fraiche lying around. So far, everything I’ve tried from the book has been really delicious like the Double Chocolate Cookies and the Chocolate Hazelnut Cookies. I even adapted the one muffin recipe that didn’t use Creme Fraiche into my Apple Oat Muffins and they were delicious.
These muffins were so light and fluffy, with a glorious crunchy muffin top that just crackles in the right way when you pull it off. Let’s be honest, most people go straight for the muffin top and then reluctantly eat the rest. These are so good, that you will love eating the whole thing.
The original recipe uses raspberry and rhubarb, and it gives suggestions for alternate recipes like the classic blueberry muffin. I adjusted based on what I had in the freezer, which in this case was frozen raspberries and blueberries. I like to bake them fresh, so I’ll keep the batter in the fridge and bake them in the morning. It lasts a couple days, and they turn out so much better when baked fresh. But you can refresh them by popping them back in the oven for a couple minutes.
Raspberry Blueberry Muffins
3 1/4 cups flour
1/2 teaspoon baking soda
4 teaspoons baking powder
1/2 teaspoon salt
2 eggs plus 1 yolk
1 1/4 sticks butter, melted
1 cup milk
1 1/3 cup sugar
1 cup creme fraiche
2 teaspoons vanilla extract
1 cup frozen raspberries
1 cup frozen blueberries
Preheat the oven to 350 degrees and line muffin tin with paper liners. In a large bowl, combine the flour, baking soda, baking powder, and salt. In a medium bowl, whisk together the eggs and then add the sugar, butter, milk, creme fraiche, and vanilla, making sure all ingredients are at room temperature. I like to add the melted butter with the sugar and then everything else, so that it doesn’t re-solidify at all if your ingredients are a little colder.
Pour the liquid mixture into the dry ingredients and fold gently using a spatula. Fold in the berries gently. The batter is a little lumpy but don’t worry. Spoon into the muffin tin to fill the cups. Bake for 40 minutes until the muffin tops are golden brown and let cool before removing them.
