Lots-of-Raspberry Coffee Cake Muffins (Barefoot Contessa)

It is difficult to classify these cakes. They look like muffins but don't really taste like muffins. They do have a coffee cake-like texture but they don't look like a coffee cake. I reckon this must be the reason why Ina Garten called them "Coffee Cake Muffins". 

Originally, this recipe uses fresh blueberries but I replaced them with frozen raspberries and topped the batter with extra raspberries to give every single bite of these muffins lots of raspberries. The muffins are very moist and delicious with a nice balance in its taste and sweetness. I would love making the fresh blueberries version when the down-under blueberry season is back in January next year.

Happy Mother's Day to all hardworking mothers including me! I think that I deserve to sit back, relax and enjoy this special day with these delicious "very-pink" muffin cakes.

 

 

There is lots of raspberries in every single bite of these muffins!

Here's the recipe from Barefoot Contessa

(with my modification in blue)

Yield 16 muffins

12 tbsp (1 1/2 sticks) unsalted butter, at room temperature

1 1/2 cups sugar

3 extra-large eggs, at room temperature

1 1/2 tsp pure vanilla extract

8 ounces (about 1 cup) sour cream

1/4 cup milk

2 1/2 cups all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp kosher salt

2 half-pints fresh blueberries, picked through for stems (replaced with frozen raspberries)

Preheat the oven to 350°F (or 160°C fan forced). Place 16 paper liners in muffin pans.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 min. With the mixer on low speed, add the eggs one at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries (or raspberries) with a spatula and be sure the batter is completely mixed. (I was gentle with the mixing to avoid the raspberries making the batter too pink)

Scoop the batter into the prepared muffin pans, filling each cup just over the top (I added 3-4 extra raspberries onto each muffin for the lots-of-raspberry look and taste in these muffins), and bake for 25 to 30 min, until the muffins are lightly browned on top and a cake tester comes out clean.

Note: Using 1/3 of the recipe, I have baked 8 standard-size muffins for 30 min at 160°C fan forced. I have saved a few in the freezer for me to enjoy them on the coming Mother's Day.

Happy Baking

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