If you’re still on the fence about what to take to Easter brunch, you can now confidently hop off with these seriously amazing Raspberry Orange Muffins. Earlier this spring, we took a road trip to Turbridge Point in Denton, Maryland to visit with owner and Pâtissier, Steve Konopelski. While we, of course, are most familiar with Steve for his gorgeous wedding cakes, what we didn’t know is that he makes the most delicious muffins we have ever had! As you can imagine, we were absolutely over the moon to find out that he was willing to share his recipe with us! Not a classically-trained pastry chef? Steve assured us even we can manage these! We call that a win-win.
Watch for an article on Steve’s wonderful wedding cakes in the Spring/Summer issue of Inspired!, coming next Thursday to the blog!
Raspberry Orange Muffins
- 2 C All Purpose Flour (250g)
- ¾ C plus 1 T granulated sugar (170g)
- ¼ C light brown sugar (40g)
- ½ t salt
- 1 t baking powder
- 1 t baking soda
- ¾ C unsalted butter, room temp (170g)
- Zest of ½ orange
- 2 eggs, room temp
- 2 egg yolks, room temp
- 2 T whole milk
- 2 t vanilla extract
- 5 oz sour cream
- 2 Tbsp orange marmalade
- Fresh raspberries, about 2 pints
- Muffin Crumbs
Combine all dry ingredients in a mixing bowl. Stir to combine. Cut butter into small pieces and add to dry ingredients. Place orange zest in mixing bowl as well.
Paddle dry ingredients and butter on lowest speed of stand mixer until mixture resembles grains of sand.
In a separate bowl, mix together all wet ingredients and marmalade.
Slowly add wet ingredients to dry ingredients in 3 stages, paddling at medium speed until smooth between each addition. Scrape well between each addition.
Using an small cookie scoop, fill paper lined muffin tins. Hand place raspberries into muffin batter. (this works well with a small scoop; one scoop of batter then 3 raspberries, another scoop of batter then 3 more raspberries, making sure to evenly distribute the fruit). Top batter with generous hand full of muffin crumbs. Bake in preheated 350°F oven for 15-20 minutes or until tops are golden brown with no blonde spots.
Remove muffin tin from oven and allow to cool on rack. Yields 24 muffins.
Muffin Crumbs
- 2 C melted butter, cooled slightly
- 8 oz whole wheat flour
- 1 lb All Purpose flour
- 8 oz granulated sugar
- 10 oz light brown sugar
- ½ t ground cinnamon
- ½ t salt
- ¼ t baking soda
Combine all dry ingredients in a mixer fitted with a paddle attachment. Mix on low speed until combined.
With mixer on low speed, stream in melted butter and continue to mix just until combined.
Sprinkle mixture on to parchment lined sheet pan and fluff with fingers. Chill in refrigerator until set. Crumbs may be sprinkled on top of muffins before baking. Store unused crumbs in freezer for up to 4 months.
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