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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

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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!

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