Mini-Muffin Financiers

There are probably hundreds of recipes for financiers, and with good reason. These golden, buttery little almond cakes are irresistible! They are also quite easy and satisfying to make. Since they have only about a 24-hour life span once baked, it’s best to make the batter ahead, up to 7 days, and keep it in a closed container in the fridge. Then you can simply bake them whenever you get a craving. The batter is transportable, so you can bake them to order on site. They’re terrific still warm from the oven. Using a mini-muffin tin means you don’t have to use special financier pans, although of course you can if you have them.–Bill Yosses

LC Mini Muffins At A Minute's Notice Note

We’d like to draw your attention to something that Bill Yosses just said above, as it’s worth repeating. You can whip up this financier batter and KEEP IT IN THE FRIDGE AT ALL TIMES for little financiers at a minute’s notice for whenever you fancy them. You can even lug the bowl of batter with you just about anywhere–fancy schmancy parties, your neighbors, the north rim of the Grand Canyon–and bake ‘em off so they’re warm from the oven. Wow. Talk about a handy hostess gift. Life just got even better.

Special Equipment: Two 12-cup financier or mini-muffin tins

Mini-Muffin Financiers Recipe

  • Quick Glance
  • 15 M
  • 45 M
  • Makes 2 dozen cakes

Ingredients

  • 8 tablespoons (1 stick) unsalted butter (4 ounces, 113 grams), plus more for the pan
  • 1 cup confectioners’ sugar (4 ounces, 113 grams)
  • 1/2 cup almond flour or finely ground blanched almonds (1.85 ounces, 53.5 grams)
  • 6 tablespoons all-purpose flour (1.6 ounces, 45.4 grams)
  • 1/4 teaspoon baking powder (1.2 grams)
  • 5 large egg whites, lightly beaten (5 ounces, 142 grams), at room temperature
  • 1 teaspoon full-flavored honey, such as lavender (.25 ounce, 7 grams)
  • 1/4 teaspoon vanilla extract (1 gram)
  • 1 cup raspberries, blueberries, or pieces of dried fruit (7 ounces, 198 grams)

Directions

  • 1. In a heavy pan over medium heat, warm the butter until it melts and the milk solids settle and stick to the bottom of the pot and turn golden brown and slightly caramelized, about 7 minutes. Remove from the heat and let cool.
  • 2. Sift the confectioners’ sugar, almond flour or ground almonds, all-purpose flour, and baking powder into the bowl of an electric mixer fitted with the whisk attachment. Mix on low speed, then add the egg whites, honey, and vanilla, and mix on low speed, scraping down the bowl, until combined. Add the cooled melted butter and their solids and mix until incorporated. Cover the bowl and refrigerate for at least 2 hours or overnight. (You can actually keep the batter in the fridge, at the ready, for up to several days.)
  • 3. When you’re ready to bake the financiers, position a rack in the center of the oven and preheat to 400°F (204°C). Butter two 12-cup mini muffin tins. Fill each muffin cup about two-thirds full of batter, and place 1 or 2 raspberries or blueberries, or one piece of dried fruit on each one. Bake on the center rack until golden brown around the edges and firm in the center, about 16 minutes.
  • 4. Let the financiers cool in the pans for 5 minutes then run a thin knife or offset spatula around the sides of the muffin cups or financier molds. Turn the financiers out onto wire racks. Serve warm or let cool on the rack and serve later that same day.
Hungry for more? Chow down on these:

Testers Choice

Testers Choice
Testers Choice
Pat Francis

Jul 23, 2010

This recipe utilizes the ingredients and concept of French financiers to turn out delightful mini-muffins. They’re light, sweet, and buttery, and would be perfect for a brunch buffet or as part of dessert plate at a dinner party. The availability of seasonal fresh berries makes these especially attractive, but I’d also like to try them with dried fruits.

Testers Choice
Steve Subera

Jul 23, 2010

Can I vote this one an 11 out of ten? I whipped up the batter the evening before, filled the mini-muffin pans the next morning using two spoons, and baked them in time for a late breakfast treat. Within each tiny, rich, golden cake was a burst of fresh raspberry. Raspberries are just starting to ripen in my garden and I snagged a few away from the greedy paws of my children to use in this recipe. For the mini-muffin pans, I found that one raspberry was perfect for each financier, two was overkill. I only had a nonstick, dark pan, and the financiers were finished in 12 1/2 minutes instead of 16. I took the butter off the heat a bit early because I’ve a heavy-bottomed pan that continued to cook the butter to perfection. I bake by weight, and any recipe that includes weight measurements makes me very happy and automatically gets a higher score.

Testers Choice
Kim Graham

Jul 23, 2010

These cakes were the perfect little bites for dessert and, I’m a little embarrassed to say, for breakfast. The truth is, we liked them so much that we found it nearly impossible to walk past them without popping one into our mouths. Straight out of the oven, I could taste the egg in the recipe, which I didn’t care for. Just half an hour later, once they had cooled, they were soft and spongy, with a touch of almond flavor that went beautifully with the fresh blueberries. I should have wrapped them to keep them fresh, but I didn’t. I left them out on the cooling rack overnight and by morning their texture had changed to be a bit more dense and chewy. We still loved them, but I can see why it’s recommended that you make and consume them quickly.

Testers Choice
Leanne Abe

Jul 23, 2010

These are slightly sweet and buttery, but a little spongy from the egg whites. I had a hard time not eating all 12 at once. Like chocolate-chip cookies, they really are better warm from the oven. The browned butter adds a subtle nuttiness to the batter, different from the almond flour, but complementary. I like that the batter keeps well (I made it over two days) so you can always have fresh financiers. I made some with blueberries, and they all fell to the bottom, making the bottom of the financier a little messy. They taste like tiny, decadent blueberry muffins, although the ones that I made plain, without any fruit, were just as good. Aside from the batter needing to rest for at least 2 hours, they bake up really quickly, so you could, in theory, satisfy a sweet tooth in a jiffy. My only gripe is that I was left with 5 egg yolks to have to use elsewhere. I’ll be making these again, but probably when I find a good complementary recipe that uses the 5 egg yolks.

Testers Choice
Tamiko Lagerwaard

Jul 23, 2010

These are wonderful, tasty little morsels that could grace any table. They’re so easy and quick to make, and the fact that they need chilling prior to baking is perfect for planning ahead. I had gargantuan raspberries, and could only fit one in each cup, but this was very cute. On the first day, these were crispy with a slightly marzipan-like taste to them. The next day, they had softened and were more cake-like—the most tender little goodies that I had to restrain myself from inhaling. I converted the recipe to gluten-free without any difficulty (I used a one to one ratio of gluten-free flour blend), which may have been the source of the slight crispness on the first day.

Comments
Comments
  1. Allison Parker says:

    I made this recipe, too, and loved it—as did my son, who gave it a “100 out of 10.” As for the extra egg yolks, I have to confess that these are rarely a problem for me, given how much I love ice cream and gelato. Perhaps one of the gelato recipes featured on the site? http://leitesculinaria.com/46803/writings-gelato-galore.html

  2. shabs says:

    wow…that looks delish!

  3. Evelyn Rosa says:

    Hello Tamiko,

    I was wondering if you would share what gluten-free (GF) flours you blended together for this recipe? I realize only a small amount of flour is required, but when baking GF recipes it is so critical to use the right blend/amount to be successful. The reason I ask is my husband has celiac disease, and whenever I see a recipe that sounds as wonderful as you shared above and is GF—I just have to try it. Thank you for sharing. E!

    • Tamiko says:

      Hi Evelyn,

      Sorry for the delay in getting back to you…I didn’t write down what I used, but this is what I think I did, or at least what I would do to make them again:

      2 tablespoons cornstarch
      2 tablespoons brown rice flour
      2 tablespoons sorghum flour

      Good luck!

      • Evelyn Rosa says:

        Good morning Tamiko,
        Thank you so much – I really appreciate you following up on this request for me. I’ll let you know how they turn out.

        Thanks again,

        E!

        • Tamiko says:

          Not a worry Evelyn! Let me know how they turn out!

          T

          • Evelyn Rosa says:

            Good afternoon Tamiko,

            I made the mini-muffins and I used your GF flour blend. I mixed the batter two nights ago, placed it in the fridge overnight and baked the muffins last night. They turned out to be, in my husbands words: UMmm, UMmm, Excellent! Once the muffins cooled we tasted a couple muffins and he was so delighted with the Almond flavor, they were golden brown and crisp around the edges, and moist. They turned out to be perfect little cakes that I plan to bake at every opportunity.

            Thank you, E!

  4. Willeatanything says:

    I’ve never made financiers before, and was a bit doubtful when I looked at the batter, which seemed kinda lackluster (I guess because of the absence of egg yolks). But they turned out fantastic! I love how you can use mini muffin tins to make these since I don’t have a financier tin. Plus, it’s a great way to use up all those leftover egg whites! I put blueberries in mine and could only fit one blueberry per muffin but that was more than enough.

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      Love it when we hear revelations of your sort, Will Eat Anything! Love it. Many thanks for letting us know…by the way, what a swell name you have!

  5. Barbara says:

    Made these last night and they are fabulous – used fresh raspberries. I used mini muffin liners, (since they were used as gifts), lightly buttered the liners as recipe said to do to pan. Great presentation!
    Thanks for sharing.

    • Renee Schettler Rossi says:

      Terrific, Barbara! Love to hear it. Thanks for letting us know.

    • Lindsay Myers says:

      Barbara, I’m sure they looked wonderful in the mini muffin liners. And I’m glad you took a taste or two for yourself, even though they’re going to be gifts!

  6. Barbara says:

    Your fabulous recipe has been made several times for the staff who is treating my husband. Each week I bring approximately 24 treats so you can imagine how excited I was when I found your recipe that I can make batter in advance. If there is anything bad about this recipe, it would be the difficulty of not devouring all of them when they come out of oven:)

    This treat received rave reviews and I thank you for sharing.
    Cheers!

    • Julie Dreyfoos says:

      These are lovely packages, what a great way to show your appreciation to those helping your husband.

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