Raspberry crumble muffins

First of all let me give you a warning. These muffins are not for the faint at heart. I repeat, not. But they are dangerously tasty. Like most bad things are… Still interested? Thought so!

This is actually a TWD recipe, or Dorie Greenspan anyway. But originally it’s a crumble cake with blueberries. I made that about a year ago, (blog post here), and fell in love. Oh my. It was so sinfully good! That thick buttery crumb. The moist cake, and the berries. What’s not to love? Did I mention the buttery crumb? Yes I did. Anyways. My sister called me this morning and invited herself and her daughter along with my mother on a visit today. So I saw this as a great opportunity to remake this wonderful creation! I cannot be trusted alone with goodies like this, so when 3 girls were coming my way, I thought I could push some of the calories onto them. Not that I’m the calorie counting type. I mean, take a look at the recipe. But like I said, me and cakes? Just the two of us? I see trouble. I see myself becoming fat in a near future.

This time I decided to use raspberries instead. I have loads of both in the freezer, but somehow I find it a lot easier to use the blueberries. But this seemed like somehing that would turn out well with raspberries too, so that’s what I used. I left out the nutmeg and cinnamon too. I didn’t want any taste interruptions. Also, just to take a walk on the wiiild side, I made muffins instead of a loaf. I know! Totally crazy. Besides, I just bought these overly cute pink polka dotted muffin forms. (And this way it’s just different enough to post it as a new recipe…hehehe)

Blueberry Crumb Cake going raspberry cupcake
(Source: Baking: From My Home to Yours by Dorie Greenspan, pages 192-193)
8 servings (1 loaf or 12 muffins)

5 tablespoons unsalted butter, at room temperature
¼ cup sugar
1/3 cup (packed) light brown sugar
1/3 cup all-purpose flour
¼ teaspoon salt
½ cup chopped walnuts

Cake Batter

1 pint (2 cups) blueberries (preferably fresh, or frozen, not thawed)
2 cups plus 2 teaspoons all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
2/3 cup sugar
Grated zest of ½ lemon or ¼ orange
¾ stick (6 tablespoons) unsalted butter, at room temperature
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
½ cup buttermilk

Center a rack in the oven and preheat the oven to 350 degrees F. ( 175 C) Butter an 8-inch square pan and put it on a baking sheet.

To make the crumbs: Put all the ingredients except the nuts in a food processor and pulse just until the mixture forms clumps and curds and holds together when pressed. Scrape the topping into a bowl, stir in the nuts and press a piece of plastic against the surface. Refrigerate until needed. (Covered well, the crumb mix can be refrigerated for up to 3 days.)

To make the cake: Using your fingertips, toss the berries and 2 teaspoons of the flour together in a small bowl just to coat the berries and set aside. Whisk together the remaining 2 cups flour, the baking powder, baking soda, salt, cinnamon and nutmeg. Working in the bowl of a stand mixer or in another large bowl, rub the sugar and zest together with your fingertips until the sugar is moist and aromatic. Add the butter and, with the paddle or whisk attachment, or with a hand mixer, beat the sugar with the butter at medium speed until light, about 3 minutes. Add the eggs one by one, beating for about 1 minute after each addition, then beat in the vanilla extract. Don’t be concerned if the batter looks curdled – it will soon smooth out. Reduce the mixer speed to low and add the flour mixture and the buttermilk alternately, the flour in 3 parts and the buttermilk in 2 (begin and end with the dry ingredients). You will have a thick, creamy batter. With a rubber spatula, gently stir in the berries. Scrape the batter into the buttered pan or muffin forms and smooth the top gently with the spatula. Pull the crumb mix from the fridge and, with your fingertips, break it into pieces. There’s no need to try to get even pieces – these are crumbs they’re supposed to be lumpy and bumpy and every shape and size. Just scatter the crumbs over the batter in a more or less even manner.

Bake the very low caloric cake for 55 to 65 minutes, (muffins for 25-30 minutes) or until the crumbs are golden and a thin knife inserted into the center of the cake comes out clean. It might seem underbaked, but if the crumbs are golden they should be ready. My muffins felt very runny, but I had to take them out not to burn them. But if you have the willpower to let them cool for a bit, they will be perfect. Firmer but deliciously sticky. We ate them with a spoon… Transfer the cake/muffins to a rack and cool just until it is warm or until it reaches room temperature.

Like all good coffee cakes, this needs nothing but coffee. But seeing my niese drinking milk with it, I guess that works too. The point is, you have to neutralize them. It’s best served the day it is made, but if you should be lucky enough to have anything left, it can be wrapped well and kept overnight at room temperature. For you to enjoy the next day. As breakfast, lunch, for coffee or dessert with a scoop of ice cream. Anything goes with these babies.


2 thoughts on “Raspberry crumble muffins

  1. hey!
    i just came across your blog and i can’t wait to read and follow it!
    i would love it if you could check out mine and follow as well 🙂

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