Joanne Chang's Raspberry Muffins
I have had “Flour” for quite a while and was not inclined to try out recipes as those that I like had creme fraiche as one of the ingredients. Creme fraiche is difficult to find in the supermarket here though many websites have suggested either greek yoghurt or sour cream as a substitute. Like Joanne Chang’s Oatmeal Raisin Cookies, it was only after I read Joanne Chang’s Baking with Less Sugar that I decide to attempt this recipe so I can compare the difference between this muffin and blueberry bran muffin in her new book. This muffin is sold in the Flour Bakery. Joanne wrote that crème fraîche, secret weapon in all their scones and muffins, makes them extra rich and delicious.
Joanne has also suggested that you can swap out sour cream for crème fraîche and blueberries for the raspberries and rhubarb. I am using only raspberries (it comes in pack of 80g at a hefy price of $4.95 and only organic is available) as rhubarb is hard to get here too.
The sugar/flour in this recipe is about 59% while the low sugar blueberry bran muffin from her new book is merely 23%. If you have browse through some of my bakes, you will realise that I always tinker with the sugar as I don’t like my bakes too sweet. To do a comparison of the texture, I should not reduce the sugar but … I did! Just a small amount of 40g. One point to note, you really need to fill the muffin cups to the rim.
Storage: Muffins can be stored in an airtight container at room temperature for up to 3 days. You can refresh them in a 300ºF oven for 4-5 minutes. They can be freeze wrapped tightly in plastic wrap for up to 1 week and reheat directly from the freezer in a 300ºF oven for 8-10 minutes.
Options: substitute 320g of blueberries for raspberries and rhuberb.
Review: I am pleasantly surprised! These muffins look and taste even better than the much raved about muffins from Chocolat N’ Spice at Shunfu market! They have the same moist, tender texture without the sugar sweetness. Like what Joanne said, after many efforts to rework this muffin recipe, her team had finally ‘come up with the muffin recipe to end all muffin recipes’ where ‘the ratio of butter to flour to liquid to fruit’ is in perfect balance. They are really ‘scrumptious’!
- 3¼ cups (455g) all-purpose flour
- ½ tsp baking soda
- 4 tsp baking powder
- ½ tsp salt
- 2 eggs
- 1 egg yolk
- 1⅓ cups (270g) sugar
- ½ cup plus 2 tbsp (1¼ sticks/140g) unsalted butter, melted
- 1 cup (240g) milk, room temperature
- 1 cup (240g) crème fraîche, room temperature (I replace with sour cream)
- 2 tsp vanilla extract
- 1 cup (130g) raspberries, fresh or frozen (I used 2 cups)
- 1 cup (120g) rhubarb, chopped (omitted)
- Center a rack in the oven and preheat the oven to 350ºF/180ºC (325ºF for my Kuche oven). Line the muffin tin with paper liners.
- Refer to NBC Today’s website for the directions.
- Bake the muffins for 30-40 minutes (for my oven 35 minutes) or until golden brown and spring back when pressed in the middle with a fingertip. Remove the muffins tin from the oven, let it sit on a cooling rack for 20 minutes before removeing the muffins from the pan.