Raspberry and white chocolate muffins, topped off with a dash of brown sugar.
Everybody should have a good, no questions asked muffin recipe. You can have them for breakfast, for tea, or just because. I enjoy them a lot, although I confess I mostly have them outside of home. For some reason, even though they are easy to make, and absolutely heavenly to have when freshly made, I never developed the habit of making muffins at home.
But I do now. I've realized that they are so much better when homemade. It's crazy! Back in February I had a traumatic muffin related experience, and that is when I began my quest in the search for a high quality muffin recipe. Pre-requisites being that they should be airy, soft, crummy, moist and with a lot of flavor.
Many recipes went by my kitchen, but none of them were keepers. Don't get me wrong, they were good, and I liked them, but never went crazy for any of them. Until I made these muffins, that is.
So, because muffins are mostly an American treat, I decided to go to the roots. There's one American chef that I admire a lot: Thomas Keller. I knew that if someone would have a killer recipe for these beautiful pastries, it would most definitely be him. And I was right.
Originally his recipe calls for blueberries though. I have made a lot of changes, and adapted the recipe so that it would be easier to replicate at home. In the end, my recipe is a very free adaptation of Mr. Keller's.
The key to making muffins, good muffins anyway, as is with many cakes, or even madeleines, is to rest the batter in the fridge overnight and up to 36 hours. This will permit the flour to absorb the liquid in the batter, and you will end up with a very moist, irresistible muffin! And to top it all off, you can have freshly baked muffins for breakfast without a lot of work. What a better way to start the day right?