Within the last month, I finished my job, traveled to Spain (go read my posts about Madrid and Barcelona!) and have begun applying to jobs. I have eaten an obscene amount the last month, but baking has totally gone by the wayside. This recipe is easy-peasy and heals all emotional pain (kidding, but feel free to eat a bunch when they come out of the oven). These muffins have a yummy crunchy top from the sugar and a soft cakey inside. I played around with the recipe and found that whole wheat flour is important for the deeper brown color on top.
1. Preheat the oven to 350 degrees F. Place cupcake liners into a muffin tin.
2. Combine flours, sugar, baking powder, baking soda, salt and butter together in a stand mixer. Mix until combined. Use a spatula to wipe down the sides.
3. Add the vanilla, eggs and buttermilk to the dry mixture until just combined. Scrape down the bowl. Gently fold in the raspberries with a spatula.
4. Scoop the batter into the cupcake liners. For average sized muffins, fill the liner until 3/4 full. For fatter, muffin-top heavy muffins, fill the liner until almost full.
5. Bake muffins for 20 minutes or until golden brown. Use a toothpick to check readiness. Let muffins set in pan for 5-10 minutes, then transfer to a wire rack to cool or inhale all muffins at once. Enjoy.
1 c all-purpose flour
1/4 c whole wheat flour
1 c granulated sugar, plus more for sprinkling
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp Kosher salt
1 c (2 sticks) butter, cubed, room temp.
1 Tbsp vanilla extract
3 egg yolks
3 tbsp buttermilk
1 3/4 c raspberries