This is a classic muffin recipe made extra special with rich crème fraîche and lots of butter. Sweet and tart raspberries and rhubarb make these the perfect spring muffins, while crème fraîche makes them extra rich and delicious. It's our secret weapon in scones and muffins.
Swap option: Swap out sour cream for crème fraîche; swap out blueberries for the raspberries and rhubarb.
Heat the oven to 350°F and line a regular size muffin tin with paper liners.2.
In a large bowl, sift together the flour, baking soda, baking powder and salt. In a medium bowl, whisk together the eggs and the yolk; slowly whisk in the sugar, butter, milk, crème fraîche and vanilla extract until well combined.3.
Pour the butter-sugar mixture into the dry ingredients and fold gently, using a rubber spatula, just until the ingredients are combined. Gently fold in the raspberries and rhubarb until the fruit is distributed well. The batter may seem lumpy, but don't try to smooth it out.4.
Using a small ice cream scoop or spoon, spoon about 1/2 cup batter into each muffin cup, filling the tins to the brim (almost overflowing), and making sure the tins are evenly filled.5.
Bake for 30 to 40 minutes, until the muffins are entirely golden brown on top and they spring back lightly when you press them in the middle. Let cool in the pan on a wire rack for 20 minutes, and then remove the muffins from the pan.6.
Muffins are best enjoyed the same day you bake them, but they can be stored in an airtight container for 2-3 days. If you keep them for longer than 1 day, refresh them in a 300°F oven for 4-5 minutes. Or you can freeze them, wrapped tightly in plastic, for up to 1 week and reheat them in a 300 F oven for 8-10 minutes.