It is a very hot
summer here, and it’s also fresh berry season. Local commercial strawberry
season has ended but there are still beautiful organic strawberries at the farmers
markets. Thank you, organic farmers! They are my heroes.
Right now the raspberries and blackberries are looking and tasting fantastic, so I made these simple muffins. It is very easy to
make, and using powdered sugar makes the muffins soft and taste not too sweet... so
you can really enjoy the taste of the raspberries.
Raspberry Muffins—Muffines
aux framboises— a French style
Makes 12 cupcakes/muffins
Ingredients:
5 ounces (150g) fresh raspberries
5 ounces (150g) frozen raspberries
2 large eggs
5 ounces (150g) powdered sugar
2 ounces (60g) dark brown sugar
1 tablespoon granulated sugar
3.5 ounces (100g) unsalted butter, melted
8 ounces (250g) all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
½ cup chocolate chips (optional)
- Preheat the oven to 350°F. Grease and dust/flour the muffin pan.
- In a small mixing bowl, sift dry ingredients (flour, baking powder and salt).
- In a medium mixing bowl, beat the eggs and mix with the butter; then add powdered sugar and brown sugar. Add the frozen raspberries and mix well. Fold dry ingredients into the egg/sugar/raspberry mixture.
- Using a large spoon or a small ice cream scoop, fill muffin cups no more than 2/3 with batter. Place 4-5 chocolate chips on top of the batter for each muffin (you may push them into the batter with your fingers), if using.
- Place the muffin pan in the center of the oven. Bake for about 15-20 minutes or until a toothpick inserted comes out clean. Rest the pan on wire rack at least 15-20 minutes before unmolding the muffins.
- Decorate the muffins with fresh raspberries on top, and sprinkle with powdered sugar.
Enjoy these muffins for dessert served with well-chilled
rosé wine or a sparkling wine such as Cremant-de-Loire
rosé.
