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Mini-Muffin Financiers

A tray of twelve mini muffin financiers, each with two raspberries on top.
These mini-muffin financiers—small almond cakes—are a French classic. Made with almond flour, egg whites, confectioners sugar, honey, and melted butter, the financiers are studded with raspberries and baked until golden brown.
Bill Yosses

Prep 15 mins
Cook 30 mins
Total 2 hrs 45 mins
Dessert
French
24 cakes
80 kcal

Equipment

  • Two 12-cup financier or mini-muffin tins

Ingredients 

  • 1 stick (4 oz) unsalted butter plus more for the pan
  • 1 cup confectioners' sugar
  • 1/2 cup almond flour or finely ground blanched almonds
  • 6 tablespoons all-purpose flour
  • 1/4 teaspoon baking powder
  • 5 large egg whites lightly beaten, at room temperature
  • 1 teaspoon full-flavored honey such as lavender
  • 1/4 teaspoon vanilla extract
  • 1 cup raspberries blueberries, or pieces of dried fruit

Directions 

  • 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.
  • 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.)
  • 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.
  • 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.