Part 5/9:
Creaming one and a half sticks of softened unsalted butter with a cup of granulated sugar creates a fluffy base. Alternating additions of dry ingredients—two cups of flour, baking powder, baking soda, and salt—with two large eggs, two egg yolks, and two-thirds cup of creme fraiche, the batter becomes rich and moist. A teaspoon of premium vanilla and a teaspoon of lemon zest brighten the flavor profile.
Preparing the Jam and Crumb Topping
Strawberry and black raspberry jams add bursts of fruity sweetness inside the muffins. Using an ice cream scoop ensures uniform portions—about one ounce per muffin—for precision and less mess. Dollops of jam (heaping teaspoons) are placed in the center of each batter portion before sprinkling a generous tablespoon of crumb topping on top.