Raspberry Financier Muffins
If you’re in the mood to bake something that feels a little fancy but couldn’t be easier, these Raspberry Financier Muffins are it. They’re buttery, golden, and filled with bursts of fresh raspberries that make every bite feel just a little extra special!
Ingredients
- 1 stick butter ½ cup butter
- ½ cup almond flour
- ½ cup pecan flour
- ⅓ cup all-purpose flour
- ¾ cup powdered sugar
- 1 teaspoon lemon zest
- 4 egg whites
- 1 cup fresh raspberries
- ¼ cup sliced almonds
Instructions
- Preheat the oven to 350°F Lightly grease a muffin tin or line with paper liners.
- In a small saucepan, melt the butter over medium heat. Continue cooking until it turns golden brown and smells nutty. Remove from heat and set aside to cool slightly.
- In a large bowl, whisk together the almond flour, all-purpose flour, powdered sugar, and lemon zest.
- Lightly beat the egg whites until frothy (you don’t need stiff peaks). Stir the egg whites into the dry ingredients until combined.
- Gradually stir the browned butter into the batter until smooth.
- Divide the batter evenly among the muffin cups, filling each about 1/2 full.
- Press 2–3 raspberries into the top of each muffin and sliced almonds.
- Bake for 18–20 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
Video
Notes
- Don’t skip browning the butter! This step adds so much flavor and is what gives financiers their signature taste. Keep an eye on it so it doesn’t burn. Golden and nutty is what you’re after.
- Use room temperature egg whites. They’ll incorporate more easily into the batter and help create a smoother texture!
- Fill the muffin cups halfway. These don’t rise like traditional muffins, so keeping them lower helps maintain that classic financier shape and texture.
- Gently press in the raspberries. This helps them stay in place and prevents the batter from becoming too wet as they bake.
Tried this recipe?Mention @uncomplicatedchef or tag #uncomplicatedchef!