Erica Lea on Oct 21st 2011
Did you know that I have some of the best in-laws ever? When my husband and I were on our honeymoon, my husband’s mother and sister planted our garden for us. Even though the deer and rabbits attacked it with abandon, we were able to glean some organic produce this year. Without my in-laws, it would have been too late to start a garden this year.
Not stopping with that, they have showered us with their own amazing produce - fresh strawberries, raspberries, green beans, garlic, and more. Plus, they taught me how to can green beans so we can savor them all winter.
Which brings me to these raspberry muffins. I had a whole gallon bucket of lovely raspberries from Reuben’s family in the fridge, and I wanted to bake something delicious with them. We were having soup for supper and I thought these would be a nice addition to the meal. And they were a success! Reuben loved them.
“How to did you get them to be caramelized on top?” he asked.
My evening was made.
- Of course I substituted part whole wheat flour and natural sweetener. The original recipe called for lemon zest, but I didn’t have any on hand so I skipped it. It also called for pecans in the topping, but Reuben doesn’t care for nuts in baked goods so I left them out.
- I felt that the recipe did not call for enough buttermilk. I ended up adding 1/4 cup of cream or more to the batter to get it to the right consistency.
- It will seem like there’s way too much topping for the muffins, but that’s not the case. It’s just right. Trust me.
Printable Page | Makes 12 muffins
For the topping:
- 1/3 cup demereara sugar
- 3 tablespoons all-purpose flour
- 2 tablespoons butter, melted
For the muffin batter:
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 3/4 demerara sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 egg, beaten slightly
- 5 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1 to 1 1/4 cups buttermilk
- 1 1/2 to 2 cups fresh or frozen raspberries
1) Preheat oven to 375° F. Grease or line with muffin papers 12 standard muffin cups.
2) To make topping: In a small bowl, stir together the sugar and flour. Stir in the melted butter until the mixture is crumbly. Set aside.
3) To make the muffins: In a medium bowl, whisk together the flours, sugar, baking powder, baking soda, cinnamon, and salt. In a separate small bowl, combine the egg, butter, vanilla, and buttermilk. Make a well in the center of the flour mixture and pour in the wet ingredients. Stir just to moisten. Add the raspberries and gently fold in with a rubber spatula. Do not overmix.
4) Spoon the batter into the prepared muffin cups. Evenly distribute the topping over the batter. Bake in preheated oven until golden and springy to the touch and a toothpick inserted near the center comes out clean, about 25-30 minutes. Place pan on a cooling rack and allow the muffins to cool in the pan for 10 minutes before removing to the cooling rack to cool. Serve warm or at room temperature, with butter of course!
Now for the Winner!
The winner of my RiceSelect giveaway is:
Commenter #78: j.hodge who had yogurt for breakfast.
Thank you to everyone who entered my giveaway. I have several more giveaways lined up this fall, so stay tuned!
Keep eating and cooking what you love!
Erica Lea on Mar 25th 2011
Stop by the Tasty Kitchen Blog to see my guest post: Via Cappuccino Muffins.
Some of my favorite finds for the week:
“Les Cuilleres Art Culinaire” fine art print. This would be cute in the kitchen.
Milk, butter, and sugar ceramics. Very cute.
Meyer Lemon Curd + Cream Scones via honeyandjam.com
Small wire task basket via Olive Manna
“the little baker” necklace. Adorable.
Hope you all have a happy Friday & weekend!
Erica Lea on Oct 7th 2009
I am definitely a Minnesota girl. When the weather turns cold, I rejoice! And I get an itch to bake delicious, sweet things. Like these muffins. And this pie.
Our apples didn’t do so well this year. There were quite a few deformed apples, but I am thankful for what we did get! It is so nice to be able to munch on an apple whenever I wish.
These muffins have a lovely blend of flavors. Chunky apple pieces, nutty whole wheat flour, LOTS of cinnamon (1 whole tablespoon), and crunchy sugar granules on top.
“Do these have the same ingredients as apple crisp?” my brother asked.
They do resemble that delicious dessert.
Whole Wheat Apple Muffins
Adapted from Smitten Kitchen
2 cups (8 ounces) whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature
1 cup demerara sugar, sucanat, or rapadura, divided
1 large egg, lightly beaten
1 cup (8 ounces) buttermilk or yogurt
2 large apples, peeled, cored, and coarsely chopped
1) Preheat the oven to 450°F. Grease and flour or line with paper muffin cups 14 muffin cups and set aside.
2) Mix together the flour, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add 3/4 cup of the sweetener of choice. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl. Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks.
2) Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup of sugar on top. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely. Serve warm with butter.
Yield: 12-14 muffins
Erica Lea on Jan 20th 2009
A while back, when I was serving bean soup for lunch, I realized that there was absolutely no bread to be had. That’s a big no no in our house. If you have soup, you eat bread in some shape or form.
I looked at the clock - nearly 11:30. Dad would be home in half an hour. I decided to make lunch wait a while, and whipped up a batch of muffins.
Isn’t it funny how the recipes you don’t expect much from often times turn out the best? That’s what happened with these muffins. I knew that since they would be 100% whole wheat, they would most likely turn out tough and dry. Not so! To my surprise and delight, they were tender and full of flavor.
Okay, I admit it. This recipe comes from Betty Crocker. That old, tattered, well used book with a broken spine and the pages falling out. When pressed for time, I do refer to this seasoned cook.
The surprise in these muffins lies in the center: a dab of jam nestled in the muffin batter. Use whatever jam is your favorite. Raspberry works very well.
The original recipe makes 12 muffins. I like my muffins a little larger, so I made just eight. Enough for everyone to have one and fight over the last.
:: Surprise Muffins ::
Adapted from Betty Crocker
- 1 large egg, lightly beaten
- 1/2 cup whole milk
- 1/4 cup butter, melted
- 1/2 teaspoon pure vanilla extract
- 1 ½ cups (6 ounces) Whole Wheat Pastry Flour(aka soft white wheat)
- 1/2 cup sucanat, rapadura or Demerara sugar.
- 2 ½ teaspoons baking powder
- 1/2 teaspoon salt
- Jam of choice
1) Heat oven to 400° F. Grease or line with paper muffin cups 12 medium muffin cups.
2) In a large bowl, combine the egg, milk, butter, and vanilla. In a small bowl, whisk together the flour, sugar, baking powder, and salt. Add the dry ingredient to the egg mixture and stir just until the flour is moistened. Batter should be lumpy.
3) Fill muffin cups 1/2 full with batter. Drop 1 teaspoon of jelly into the center of each muffin and top with remaining batter to fill 2/3 full.
4) Bake in preheated oven for 20-25 minutes or until golden brown. Immediately remove from pan onto a wire rack to cool slightly. Serve warm with butter.
Makes 8-12 muffins
P.S. It’s Kitchen Tip Tuesday…