Two days, two batches. That’s how much my husband liked these muffins.

No, we didn’t eat 6 muffins each for breakfast. There were muffins for breakfast for us and our house guest friends, and perhaps I snagged one for a mid-morning snack. Then there was an after work snack or two and most definitely a midnight snack. And just like that, my husband was out of his new favorite muffins.

Since a muffin-stuffed man is a happy man, I baked another batch. These muffins are super tender and moist. If you’re like me and you’re not a big fan of sweets for breakfast, be sure to have a big glass of cold milk within arms reach.

Raspberry Muffins
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
3/4 cup packed dark brown sugar
1/2 cup whole milk
1 large egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon fleur de sel
2 rounded cups raspberries
Fleur de sel or course sugar for sprinkling (optional)

Put oven rack in middle position and preheat oven to 400F. Put liners in muffin cups or lightly spray with non-stick baking spray.

On medium-low, mix together butter, brown sugar, milk, and egg in a bowl until combined well. Whisk together flour, baking powder, and salt in a large bowl. Add to milk mixture and mix until just combined. Fold in raspberries.

Divide batter among muffin cups – it’s two scoops of a #20 scoop per muffin cup, if you’re a scooper like me. Sprinkle tops with course sugar or fleur de sel (if using) and bake until golden brown and a wooden pick inserted into center of a muffin comes out clean, 25 to 30 minutes.

Adapted from: Gourmet, July 2006
Yields: 12 muffins

Originally uploaded by Confections of a Foodie Bride.

7 Responses to “Muffin Mania”