Simply Raspberry Muffins

• 5 tablespoons unsalted butter
• 1 3/4 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 cup plus 2 Tbs. sugar
• 1/2 cup buttermilk AT ROOM TEMP
• 1/2 cup creme fraiche AT ROOM TEMP
• 1 large egg, lightly beaten, AT ROOM TEMP
• 1 egg yolk, lightly beaten, AT ROOM TEMP
• 1/2 teaspoon vanilla extract
• 1 cup fresh raspberries (you could also use frozen - don't defrost if you do)

1. In a small saucepan, melt the butter, and cook over medium heat, stirring nearly constantly and scraping the bottom of the pan as you go, until the butter turns brown and smells nutty. Mine took about 7 minutes. Set aside to cool to room temperature or slightly warmer.
2. Preheat your oven to 350F and grease (or line with muffin cups) a muffin tin.
3. In a small bowl, sift together the flour, baking powder, baking soda, and salt.
4. In another bowl, whisk together the the sugar, buttermilk, and creme fraiche until totally combined. Whisk in the egg and egg yolk until smooth. Finally, whisk in the browned butter and vanilla.
5. Add the dry ingredients to the wet and start to gently fold it together. When it is still quite lumpy and not fully combined, stir in the raspberries. Continue to stir gently just until you see no more dry patches. Don't overmix!
6. Spoon the batter into the muffin tin, filling each well about 3/4s of the way full.
7. Bake for about 25-30 minutes, or until the tops are golden and a tester inserted in the center of one comes out clean. Let cool for just a minute or two, and then turn them out of the pan quickly (otherwise the bottoms steam) and cool on a cooling rack. Or eat them warm, with plenty of butter, because that is really what one ought to do with fresh muffins.

unsalted butter, flour, baking powder, baking soda, salt, sugar, buttermilk, creme fraiche, egg, egg yolk, vanilla, fresh raspberries

Taken from food52.com/recipes/13055-simply-raspberry-muffins (may not work)