Pralines & Raspberry muffins – Muffins aux pralines et framboises

(en français, plus bas)

Every spring I try to finish all the items in my pantry before replenishing my stock. Like many other foodies, I sometimes buy unusual ingredients for one specific recipe, or fall in love with the package of an ingredient and some rarely used ingredient start to fill in my pantry… As I hate throwing food I always try to use or recycle all the food and leftovers, which sometimes reveals to be an interesting cooking challenge…

This process has led me to the discovery of some forgotten treasures that I am planning to use in the upcoming weeks, such as amaranth flour, smoked salt, smoked paprika, edible dry lavender, and these very girly pink pralines…

Pink Pralines are almonds coated in a thick layer of sugar, coloured with a bright funky pink!

As such, they are pretty hard and do not taste much.  They are often prepared in tarte aux pralines (a very, very sweet dessert, because, it is basically only melted pralines on a short pastry crust) or in brioches aux pralines.

I thought of using them as streusel topping to decorate raspberry muffins; the outcome was really delicious: the crushed pralines streusel brought crispiness and sweetness to the slightly tangy taste of the raspberries, which made each bite very pleasant!

.Ingredients for about 10 muffins (medium size)

80g sugar

60g butter

2 eggs

100g yogurt

130g flour

1 pinch salt

7 g baking powder

50g white choco chips

100g raspberries

For the topping:

20g butter

20g flour

50g pralines, crushed

10g sugar

20g almonds, slivered


Start by preparing the crumble topping, by mixing all the crumble ingredients with your fingers. Keep aside.

Preheat the oven at 180°C.

Mix sugar and butter until the mixture becomes fluffy.

Add the eggs, one by one and mix well.

Add the yogurt and chocolate chips.

In a separate bowl, combine flour, baking powder and salt. Sift into the mixture.

Add the raspberries and stir briefly.

Pour into the muffins baking tins, until a little less than 3/4 are filled.

Sprinkle with the crumble mixture and bake for 20-25 minutes.

I am sending these muffins to:

Meeta’s Monthly Mingle, hosted this month by Sarah of Maison Cupcake, who chose  “Think Pink” as the theme for March.


to Ivy from Kopiaste … to Greek Hospitality who has launched a new event: Creative Concoctions , celebrating our own culinary creations or concoctions 🙂


Muffins aux pralines et framboises

Chaque année, à l’arrivée du printemps, j’essaie de finir le contenu de mon garde-manger avant d’acheter de nouveaux produits. Comme beaucoup de passionnés de cuisine,  il m’arrive d’acheter certains ingrédients inhabituels pour une recette spécifique, ou d’avoir le coup de foudre pour une jolie boîte et donc de me retrouver avec  des placards de cuisine remplis d’ingrédients

rarement utilisés…
Comme je déteste jeter la nourriture, j’essaie toujours d’utiliser ou de recycler tous les produits alimentaires et les restes, ce qui se transforme parfois en de véritable défi culinaires…

Ce processus m’a amené à découvrir quelques trésors oubliés  que je vais utiliser dans les semaines à venir, par exemple :  de la farine d’amarante, du sel fumé, du paprika fumé, de la lavande séchée comestible, et des pralines roses …

Les pralines roses sont en fait des amandes enrobées d’une épaisse couche de sucre, de couleur  rose vif! On les utilise généralement dans les tartes aux pralines (qui sont hyper sucrées…) ou dans les brioches aux pralines.

J’ai décidé de les utiliser comme crumble pour des muffins aux framboises, ce qui s’est avéré une bonne idée, car le croustillant et le goût sucré des pralines s’est très bien marié avec le goût acidulé des framboises.

Muffins aux pralines et framboises
Ingrédients pour environ 10 muffins (taille moyenne)
80g de sucre
60 g de beurre
2 oeufs
100g de yogourt
130g de farine
1 pincée de sel
7 g de poudre à pâte
50g copeaux chocolat blanc
100g de framboises
Pour le crumble:
20g de beurre
20g de farine

pralines 50g
10g de sucre
20g d’amandes en poudre


Commencer par préparer le crumble, en mélangeant tous les ingrédients avec les doigts. Mettre de côté.

Préchauffer le four à 180 ° C.

Mélanger le sucre et le beurre jusqu’à ce que le mélange devienne mousseux.

Ajouter les œufs, un par un et bien mélanger.

Ajouter le yaourt et le chocolat blanc et bien mélanger.

Dans un autre bol, mélanger la farine, la poudre à lever et le sel. Tamiser dans le mélange.

Ajouter les framboises et remuer brièvement.

Verser dans les moules à muffins, en ne remplissant que un peu moins des  3 / 4 .
Saupoudrer avec le mélange à crumble  et cuire au four pendant 20-25 minutes.


32 thoughts on “Pralines & Raspberry muffins – Muffins aux pralines et framboises

  1. These look so cute and adorable, I know my daughter will love them. I also like to make good use of everything in my pantry so that nothing will go wasted. Thanks for linking your very creative recipe to Creative Concoctions.

  2. That is so very pretty. I’ve never had a pink praline, but they sound so pretty… I think these muffins look like a much better than the tart that you mentioned. Actually, they look really delightful and delicious!

  3. These are so pretty and so scrumptious sounding with the pralines over top! I am trying to use up some of my pantry ingredients too – I have lots of coconut and lavender.

  4. Pingback: Creative Concoctions # 1 – Roundup

  5. Sounds like an excellent plan to empty the pantry, I must do that myself. Not sure what I’d do with amaranth flour off the top of my head though! These muffins look cute, I have some pink praline to use up as well!! Thanks for mingling with us.

  6. I think I know the nuts you mean though never heard of them called by that name – I am almost tempted to run out and buy some to make muffins – though raspberry season has finished here – gorgeous

  7. Pingback: Think Pink! The Monthly Mingle Round Up |

  8. I currently have a problem with my freezer: I put away in it a lot stuff and I need to be good and use it before putting away more. Pretty in pink is what your muffins made me think of. I am patiently waiting for raspberry season to start.

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