These muffins are small, delicate and pretty. The rose water doesn’t overpower the muffin, it gives it a nice perfume. Here I use a mix of millet flour and all purpose flour. The millet flour gives the muffin more of a delicate, cake-y texture. —Oops! Were you gonna eat that?
1 1/4 cups
all purpose flour
plus 2 TBS sugar, divided
chilled unsalted butter, cut into pieces
1 1/2 teaspoons
6 oz container fresh raspberries, rinsed
sliced almonds, optional
- Preheat oven to 400. Line a 12-cup muffin pan with paper liners.
- Combine the raspberries, rosewater and 2 TBS of sugar in a small bowl. Toss to combine. Set aside.
- In the bowl of a food processor, combine the flours, 1/2 cup sugar, baking powder and salt. Pulse to combine. Add the chilled pieces of butter and pulse until the mixture is crumbly (butter should be no larger than small peas). Turn the mixture out into a mixing bowl.
- In a large measuring cup or small bowl, whisk together the milk and egg. Pour the milk mixture into the flour mixture. Stir very gently just until combined. The batter should be quite lumpy. Add the raspberry mixture and gently stir to combine.
- Divide the batter evenly among the muffin cups. Top each muffin with some sliced almonds. Bake until lightly golden on top and a toothpick inserted in the center comes out clean, 15-18 minutes.
- Remove from oven and cool in pan for 5 minutes before transferring to a cooling rack.