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Raspberry Yogurt Cake ...muffins?

I made this moist, dense, almost pound cake like Raspberry Yogurt Cake from epicurious today http://www.epicurious.com/recipes/foo... and I think I'm in love ;)

I made a few subs, lemon juice and zest for the orange juice and peel(1 lone lemon that needed to be used up), and vanilla extract for the almond(forgot I was out) and skipped the glaze.

If I convert this recipe to make them into more portable muffins will I need more leavener or just bake as is but adjust the timing?

TIA for your help :)

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  1. I think you'll be fine with the recipe as is. If the recipe gives sufficient rise in a bundt pan, it surely will in a muffin tin. Recipes that use quick bread technique (combine wet and dry ingredients just until combined) typically require more chemical leavening than recipes like this one using cake technique (cream butter and sugar, beat in eggs) because the creaming incorporates some air.

    1. Isn't it an AMAZING cake?!?!?!? I made this version from Chocolate & Zucchini, and was equally enamored.
      http://chocolateandzucchini.com/archi...

      But I never thought of muffins - what a great idea! Do please post back on how they turned out.

      Thanks,
      Anne

      2 Replies
      1. re: AnneInMpls

        Will do (soon as I get more raspberries) - attached is a pic from today's efforts - taken when it came out of the oven but before I unmolded it. Sorry, too busy shuttling kids to/from school to snap another pic before it was devoured. I didn't get a lot of rise...maybe a centimetre and it was darker around the sides than the bottom.

        I think lightening it up (in cals/fat) will be the next variation once I manage to make muffins (2 sticks of butter and three eggs(!)) ...but love it as is. (my bathroom scale however...).

        Definite keeper

         
        1. re: maplesugar

          That picture looks wonderful!

          >> I think lightening it up (in cals/fat) will be the next variation ...

          Give the Chocolate & Zucchini version a try - it has oil instead of butter, doesn't need to rise, and has ground almonds so is more "heart healthy" (more so if you use low-fat yogurt, though I don't). Still three eggs, though. But it's fabulous....

          Anne

      2. maplesugar, how did your muffins turn out? I wanted to do French yogurt cake muffins in a the toaster oven...

        ~TDQ

        1 Reply
        1. re: The Dairy Queen

          TDQ I never did make the muffins. We relocated about 4.5 months after this post...and it got lost in the shuffle. I was thinking about it the other day when a raspberry yogurt muffin recipe popped up on a blog I read regularly.

          I'll have to carve out some time to try both and make good on my promise to report back :)

        2. Dairy Queen, thanks for bumping this thread. I missed it the 1st time around. Looks like a perfect recipe for Valentines Day, with the raspberries. And, I've got an open container of yoghurt in the fridge that I am trying to use up.

          1 Reply
          1. re: masha

            Please do report back, masha and maplesugar. It sounds delicious, right?

            ~TDQ

          2. I made this cake as a bundt this morning with blackberries and it really is delicious. I see no reason why as muffins the recipe wouldn't work..we just prefer bundt cakes.