Raspberry Almond Crumble Muffins…and time
Photo by jculcasi.com
I haven’t been active in this space for quite some time. The truth is, this recipe was going to appear long before the holidays, but I’ve been having some issues with my hands. If I’m being completely honest, I’ve ignored the problem with my right hand for so many years it’s embarrassing. Baking, cooking, and typing have all been slightly difficult in the moment, but it’s the resulting effects which last for days thereafter that have been the real problem.
So...yesterday morning I went to the hand doctor, who would probably prefer to be called the orthopedic hand specialist. He is young - most likely younger than my eldest son. He has a lovely manner and is endearingly confident - as opposed to obnoxiously confident, I suppose. In complete and full-disclosure, I recently needed to visit another doctor in the practice (the knee doctor) to learn that I have arthritis in both knees - the explanation for the popping, cracking, and discomfort. The initial thought of my regular doctor was that these things might all be related, which I relayed to the endearingly confident hand doctor. They aren’t. He began to explain that the only common denominator (at which point I rudely interrupted him and interjected ‘getting old’)....is time. In that moment I began the process of re-framing it all. I’ve lived in this body for many years. I’ve treated it well-ish for the most part, and it has done its very best for me. It grew three humans and it continues to work to comfort, support, and love them. I have pushed it hard, and I continue to, even when it gives me subtle (and not so subtle) hints to adjust. What do I expect? I have had all this time with this body during which it has just kept doing its job. Had I been a better caretaker I might have postponed what is happening now, but for how long? Wear and tear. Well-earned wear and tear. How lucky am I? I have had time with these hands. Now, with some adjustments, I’ll have more.
Did they teach the hand doctor this in medical school - this ability to gently re-frame losing one’s mobility? I think not. I’m choosing to believe that he has a mother about my age whom he dearly loves.
In a little over a week I will have minor surgery on my right hand. I’ve waited so long that it has become a bit urgent. Sometime after that, I will have the same done to the left hand with the addition of a procedure to correct my recently acquired ‘trigger finger’. It’s the middle finger on my left hand. I will admit that I have never given anyone ‘the finger’ in my entire life. It’s true. My regular doctor suggested that perhaps that is why I’ve lost the use of it - atrophy. I guess I’ll have to think about that, too. Doctors and their wisdom…. In that same vein of wisdom, my Nana used to tell my mom never to get old, which she meant in ways other than just the physical. I’m taking her advice and have decided that I won’t - I’ll just adjust for…time.
Now for the muffins. These muffins would have been a perfect part of a holiday breakfast or brunch. They’re festive and delicious, but the best part is the giant muffin top! Yes, the term ‘muffin top’ carries some other connotations, but let’s keep things strictly in the realm of actual muffins - especially post-holiday. I’ve adapted the recipe from a book called, food for family and friends, which is a charming compendium of recipes. I really enjoy the sliced almonds in the crumble topping, so adding a little extra almond flavor to the batter made sense to me. The raspberry and the almond work so well together. These muffins are not too sweet - they taste almost as if a scone and a muffin had a baby...a scuffin? Okay, no. I do love a sweet muffin though, because it is essentially a cupcake, which is, of course - cake. These, however, are not that muffin. They are a lovely way to start the day with a cup of tea or coffee without feeling like you need to rush right off to the dentist. There is absolutely no reason to limit them to holiday breakfasts. I’ve also made these muffins with blueberries - delicious. If you choose to substitute blueberries, leave out the almond extract and replace it with 1 teaspoon of vanilla.
Raspberry Almond Crumble Muffins
(makes 12)
2 ¼ cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
¾ cup sugar
½ teaspoon salt (I use sea salt)
2 eggs, beaten
1 stick unsalted butter, melted
¾ cup sour cream
¼ cup whole milk
1 ¼ cup raspberries
½ teaspoon almond extract
Topping
¾ cup all-purpose flour
5 tablespoons butter, chilled and cut into pieces
30 grams (somewhere between ⅛ cup and ¼ cup) turbinado sugar
3 tablespoons slivered OR sliced almonds
Preheat oven to 375°F. Line the muffin pan with paper liners and grease the pan where the muffins will rise and stick.
For the topping:
Add the flour and butter together in a food processor and pulse briefly - just until the butter is blended. Turn out into a bowl and add the turbinado sugar and almonds, pressing together with your hands.
For the muffins:
Sift the flour, baking powder, baking soda, sugar, and salt into a large mixing bowl. In a separate bowl, add the eggs, melted butter, sour cream and milk. Whisk to combine. Pour the wet ingredients into the dry and scatter the berries on top. Using a large spoon, fold gently until the mixture is moistened. It will be lumpy and shouldn’t be overworked otherwise the baked muffins will be tough. Spoon into the paper liners - right to the top. Finish by scattering (and very slightly pressing) the topping.
Bake in the preheated oven for 25 - 28 minutes (checking after 20). Let cool for 5 minutes in the pan before transferring to a wire rack.
