CIA Professional Recipes

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Raspberry Muffins with Raspberry Glaze | Print This Recipe

Raspberry Muffins with Raspberry Glaze

Yield: 40 pieces

 

  • Butter 716 g/1 lb 9.28 oz/11.19%
  • Eggs 631 g/1 lb 6.24 oz/9.87%
  • Raspberry purée 1.36 kg/3 lb .16 oz/21.32%
  • Elderflower liqueur (St-Germain) 325 g/11.45 oz/5.08%
  • Sour cream 260 g/9.16 oz/4.06%
  • Sugar 1.59 kg/3 lb 8 oz/24.82%
  • All-purpose flour 1.44 kg/3 lb 2.72 oz/22.52%
  • Baking powder 62 g/2.2 oz/.97%
  • Vanilla powder 10 g/.35 oz/.16%

Raspberry Glaze

  • Pouring fondant 1.54 kg/3 lb 6.24 oz/76.92%
  • Raspberry purée 462 g/1 lb .32 oz/23.08%
  • Crystallized violets 40
  • Gold leaf 2 sheets

 

  1. Divide 40 stainless-steel rings 7 cm in diameter by 7.5 cm high/2.75 by 3 in between 2 sheet pans lined with parchment paper. Lightly spray the interior of each ring with nonstick oil spray. Cut out 40 pieces of parchment paper that measure 7.5 by 25 cm/3 by 10 in. Line the inside of each ring with a piece of parchment paper.
  2. Make sure the butter, eggs, raspberry purée, elderflower liqueur, and sour cream are at 21°C/70°F.
  3. Sift the sugar, flour, baking powder, and vanilla powder together.
  4. Emulsify the butter and eggs in a bowl large enough to fit all the ingredients in the recipe.
  5. Whisk in the raspberry purée along with the elderflower liqueur and sour cream.
  6. Stir in the dry ingredients. Mix until just combined and a homogeneous mass is achieved.
  7. Portion 160 g/5.64 oz of the batter into each of the prepared rings. If not baking the muffins right away, freeze them.
  8. Preheat a convection oven to 160°C/320°F.
  9. Bake for 15 to 20 minutes, turning the pan halfway through the process to ensure an even bake. Test for doneness with a skewer, or press the crown of a muffin with your fingers; if it springs back, it is done.
  10. For the Raspberry Glaze: Combine the pouring fondant with the raspberry purée in a bowl. Bring the mixture up to 37°C/99°F over a hot water bath. If it is too thick, add a little more purée. If it is too thin, add more pouring fondant.
  11. Dip the crown of each muffin all the way into the glaze. Let the excess glaze drip off, and then turn the muffin back over and let it set.
  12. Place the crystallized violets and gold leaf on the glaze before it sets. Let it set for 30 minutes before displaying the muffins.

Note: You only need about 30 g/1.05 oz of glaze per muffin, but you will need more than just the exact amount of glaze, since you need to dip the crown of the muffin completely into the glaze so that it can get properly coated.

 

Recipe taken from: The Modern Café