Wednesday, March 7, 2012

Raspberry Muffins

Today I bring you Leslie’s raspberry muffins… maybe we’ll call this “what’s cookin’ with Leslie”!  As you may know, I am not a baker.  I’m terrified of yeast dough’s and all my cookies turn out flat no matter what secret trick I use.  Leslie is known for her famous raspberry muffins and after eating one warm from the oven I now know why.  Her muffins are dense and not too sweet, just the way I like them.  I’m not sure why I thought making homemade muffins would be difficult because they’re actually really simple.  Though the list of steps is fairly long, each step is quite simple.  It’s important to follow the steps exactly or else the texture of the muffins could be compromised.  You don’t want to overwork the batter!  Something I found interesting is that she doesn't sift her flour or level off her measuring cups.  I guess baking doesn't always have to be totally exact as the muffins turned out quite delicious.  She uses a large muffin cup tin yielding six huge muffins, but you could use any kind you like.  Just adjust the bake time accordingly.       

What You Need

1 stick unsalted butter, room temp
2 large eggs, room temp
1 cup granulated sugar, plus more for sprinkling
1 tsp vanilla
2 tsp baking powder
1/4 tsp salt
2 packages fresh raspberries, about 2 ½ cups
2 cups of all purpose flour
1/2 cup milk, Leslie uses 1% (not pictured, we forgot!)

Nutmeg (Leslie uses freshly grated)
Cooking spray

What To Do

Preheat oven to 375° and grease muffin tin.

Rinse raspberries in cool water.

Divide in half and smash with your hands or a potato masher.

Beat butter beat until creamy.

Add sugar and beat until fluffy.

Beat eggs in one at a time.

Beat in vanilla.

Mix in baking powder.

Mix in salt.

Mix in mashed berries.

Fold in half of the flour with a spatula.

Fold in half the milk.

Repeat for the rest of the flour and milk.  It should look like this after mixing.

Fold the whole berries in gently.

The batter is ready for muffin cups.  Using a ladle, divide batter evenly.

Bake for 25-30 minutes.   Test muffins with a toothpick.  If it comes out clean, they're done.  Let muffins cool in tin before taking out.

Sprinkle with sugar and a bit of freshly grated nutmeg.

Print this recipe!

**Edited to add: Here are the nutritional stats for 6 & 12 muffins.**

For 6 muffins, each one looks like this...

For 12 muffins, each one looks like this...

Bon Appétit!
Mary (& Leslie)

P.S. We also made pizza dough that afternoon.  Looking forward to sharing that with you soon!  I think I may finally be over my “fear of yeast”.  


Anonymous said...

Those muffins look delicious. What else cna Leslie cook?


What's Cookin' with Mary? said...

@RD: They are so, so good! Seriously the perfect muffin recipe. Pretty sure you can also sub other types of berries, but I'd have to ask Leslie first. I know she makes super tasty pizza dough because also got to sample that (and also have a dough ball in the freezer). It was so tender on the inside and crunchy on the outside. I can't wait to share!

AikoVenus said...

Mm I love raspberries and muffins - these look so pretty! ^^ I also love your pictures so gorgeous and clear!

What's Cookin' with Mary? said...

@AikoVenus: Thank you so much !! :0)

Alison said...

Yum! Fresh raspberries are so wonderful in anything, including muffins! I love the pink hue of these.

What's Cookin' with Mary? said...

@Alison: I agree!!

Pam said...

I love raspberry muffins... these look terrific!

What's Cookin' with Mary? said...

@ Pam: Believe it or not, this was my first time having a raspberry muffin?! So good.