Name: Raspberry-Rhubarb Muffins
Yield: Makes 12 muffins
Ingredients: 1 egg yolk; 2 teaspoons vanilla extract; 1 cup (240 grams) milk, at room temperature; 1 cup (240 grams) crème fraîche, at room temperature; 1⅓ cups (270 grams) sugar; 3¼ cups (455 grams) unbleached all-purpose flour; 1 cup (130 grams) fresh or frozen raspberries; 1 cup (120 grams) chopped rhubarb; ½ cup plus 2 tablespoons (1¼ sticks/140 grams) butter, melted; 4 teaspoons baking powder; ½ teaspoon kosher salt; ½ teaspoon baking soda; 2 eggs

Preparation info

Makes
12
muffins

Difficulty
Easy

Appears in

Flour

By Joanne Chang

Published 2010

About

People who know me know that I’m crazy about pastry. Not just eating it or making it but truly nuts in the head about it. Certain recipes will work for me for years, and then they stop working. Some pastries call out to me day in and day out, and then suddenly I am no longer in love with them. Although the true reason for my fickleness is probably that my personal taste is evolving, I do believe that certain recipes take many months of tweaking and adjusting before you get them just right.