Raspberry-rhubarb muffins from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe (page 52) by Joanne Chang and Christie Matheson

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

  • lholtzman on May 23, 2026

    Great contrast of flavors. The amount of sugar and butter counteracts the sour rhubarb and slightly sweet raspberries. These muffins are cakey and delicious. I used frozen rhubarb and fresh raspberries. Don’t thaw the rhubarb before adding and baking.

  • Pandan on April 14, 2024

    These were pretty good! Not dry and a rich taste. I reduced the sugar by 60g, which was sweet enough for me. It really is a lot dough for the pans. I used quite high muffin papers, so nothing overflowed

  • lean1 on May 04, 2023

    Cut the recipe in half. Used greek non fat yogurt and 5 tbsp avocado oil and non fat milk and 1 cup raspberries. Took another's advice and used 1 1/2 tsp of baking soda. 20 min later ready and very tasty.

  • Ordinaryblogger on May 04, 2023

    It’s a good base recipe but needs some adjustment. First of all, it makes closer to 24 standard muffins, not 12 as the recipes states. Second, the amount of baking soda (4 teaspoons) is excessive and leaves a metallic taste. Last, I’d add some lemon zest for a bit of brightness. I’ll make these again with these adjustment.

  • kaityblueeyes on May 20, 2022

    These were delicious made about 15 muffins! They are fluffy and moist and just perfection. Can’t wait to make the other variations

  • pie4u on August 03, 2020

    Just baked these up and I concur with others this amount of batter makes way more than 12 standard muffins! Not a bad thing but in my standard muffin tin, I'm getting 2 doz. I made the peach ginger version (love ginger) and they are lovely, quite moist and tender. Not super peachy but that is probably a result of the white peaches I used. Next time I might add some cardamon.

  • vickid59 on August 17, 2019

    I made 2 batches - blueberries with creme fraiche and raspberries (without the rhubarb) with sour cream. Both were delicious and I couldn't tell the difference. My coworkers only had the raspberry ones and they loved it - delicious and moist were the main comment. I work in a culinary kitchen so these folks know their muffins (-: Both batches made more than 12 - more is better!

  • Lepa on June 10, 2018

    These turned out well but I didn't think they were anything special. I feel like they would have benefited from some spice (ginger?) to make the flavor more complex. Note: this recipe made too much batter for my 12 cup tin and when I filled them to capacity, as directed, they overflowed and all baked together. It wasn't a problem, as the large crispy tops were the best part of the muffins.

  • jnetlw on August 20, 2017

    Wonderful batter. Made with fresh picked blueberries. Lovely.

  • anya_sf on July 06, 2017

    I thought these were great, although I made a number of changes: halved the ingredients for 12 smaller muffins (using just 1 egg), used white whole wheat flour, used lowfat yogurt instead of creme fraiche, used more fruit (6 oz raspberries and 1 large nectarine, chopped). I mixed the batter the night before - very quick. They baked in 20 min. I really liked the sweetness level and texture.

  • Frogcake on May 01, 2016

    Delicious muffins. I replaced the creme fraiche with 4 percent mg kefir, which is what I had in my frig and used mixed berries with rhubarb. Very nice sweet crust develops on the muffins. I will make these again.

  • PatriciaScarpin on April 01, 2011

    Great batter to play around with - I've adjusted the rhubarb amount and used white chocolate chips instead of raspberries. Delicious!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.