Raspberry and star anise crumble muffins from The Violet Bakery Cookbook (page 64) by Claire Ptak

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rachelino on August 24, 2021

    This seems like a negative review, but it's NOT! Read till the end. :-) As a pastry chef I could spot the issue with this recipe right away - the ratio of flour to sugar and leavener is too high. My guess is this might stem from the difference between UK "plain flour" (probably what the bakery uses, located in London even though author is a fellow CA girl) and US all-purpose flour. The other issue is the temperature. Unless you have a convection oven (even a convection toaster oven would work well) streusel doesn't usually brown well under 400F. But my main problem was the quantity of raspberries - mine were ripe and completely overwhelmed the muffin and ruined the crumb. I think they use smaller rapsberries in the mix that arent as juicy. ALL THAT SAID - the flavor combination in this is genius, and the crumb top is divine. It's worth making again. I'm going to test again with half the quantity of raspberries and possibly 100g less flour. I'd like the achieve a lighter crumb.

  • Lepa on January 19, 2020

    I was very excited about the flavor combinations in this muffin but the result was underwhelming. As another reviewer noted, the muffins were a bit doughy and not as flavorful as one would expect with all the exciting elements here. I made a 1/2 batch to fit in my standard muffin pan and found that they were done at 23 minutes but the crumble never did brown enough. The muffins were pale and lacking in flavor. I won't repeat this.

  • LindaAphoto on November 29, 2017

    I found them to be a little doughy-tasting... was not very impressed overall. Kind of standard, despite the anise / spices (which I ground fresh).

  • Zosia on November 18, 2015

    Loved the flavours in these muffins; the unusual (for me) spice combination complemented the raspberries perfectly. A half recipe made 12 generous muffins baked in a standard pan, which baked in 18min in my oven.

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