By Tracey
Raspberry Rhubarb Muffins
adapted slightly from Flour by Joanne Chang
Ingredients:
- 3 1/4 cups (455 g) all-purpose flour
- 1/2 teaspoon baking soda
- 4 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 eggs
- 1 egg yolk
- 1 1/3 cups (270 g) sugar
- 1/2 cup plus 2 tablespoons (140 g) unsalted butter, melted
- 1 cup milk, at room temperature
- 1 cup creme fraiche, at room temperature
- 2 teaspoons vanilla extract
- 1 cup (130 g) raspberries (fresh or frozen work – I used fresh)
- 1 cup (120 g) chopped rhubarb
Directions:
Preheat oven to 350 F. Line 2 muffin pans with paper liners.
Whisk the flour, baking soda, baking powder and salt together in a large bowl. In a medium bowl, whisk the eggs and egg yolk until well combined. Whisking constantly, slowly add the sugar, butter, milk, creme fraiche, and vanilla to the eggs. Mix until thoroughly incorporated. Add the wet ingredients to the dry all at once and use a rubber spatula to fold together just until incorporated. Add the raspberries and rhubarb and gently mix to distribute throughout the batter. (The batter will be lumpy, that’s fine!)
Divide the batter evenly among the prepared muffin pans, filling each well about 3/4-full. Bake for 18-20 minutes, or until the muffins spring back when pressed with your finger. A toothpick inserted in the center should have just a few moist crumbs attached. Transfer the muffin pans to wire racks and let the muffins cool for 5 minutes before removing them from the pans.
Makes 20-24 muffins.
