x

Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

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

  • crème fraîche
  • raspberries
  • rhubarb
  • all-purpose flour
  • milk
  • butter
  • sugar
  • egg yolks

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

  • 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.