Recipes

Raspberry Corn Muffins

1 Mins read
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Introduction

Raspberry Corn Muffins offer a delightful blend of sweetness and tanginess, creating an inviting start to any meal. Their unique combination promises a perfect balance that caters not just to the palate but also celebrates simplicity in baking.

Tips for this recipe

  • Gently fold ingredients together, preserving the airy texture of muffins.
  • Do not overmix batter to avoid toughness in your muffins.
  • Use fresh raspberries for the best bursts of flavor throughout each bite.

Why you will love this recipe

These Raspberry Corn Muffins are a culinary experience that satisfies both sweet cravings and the desire for a homemade, comforting breakfast. The fusion of corny texture with raspberry’s vibrant taste is sure to become your new morning favorite.

Ingredients

  • 1 cup cornmeal
  • 1 1/4 cups unbleached all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon kosher salt
  • 2 large eggs
  • 3/4 cup buttermilk or whole milk with lemon juice
  • 12 tablespoons unsalted butter, melted
  • 3 tablespoons honey
  • 1 1/2 cups raspberries

Adviced equipments

  • Stand Mixer (for mixing dough and batter)
  • Silicone Baking Mat (helps in evenly spreading the batter if needed, although not directly used with muffins)
  • Non-Stick Muffin Pan (ensures easy removal of muffins without sticking or breakage)
  • Oven Mitts (for safely handling hot bakeware)
  • Measuring Cups and Spoons (essential for accurate measurements in recipes)
  • Digital Kitchen Scale (some precision with ingredients, though optional for this recipe)
  • Muffin Liners (optional but can make the cleaning process easier; not typically used directly by muffins themselves)
  • Cooling Rack (useful post-baking to cool off your muffins effectively if desired)
  • Spatula or Butter Knife (for removing muffins from the pan and for serving)

History of the recipe

The charm of Raspberry Corn Muffins can be traced back to the simplicity of early American cooking. These muffins, with their cornmeal base and raspberries for a touch of sweetness and tartness, are rooted in traditional baking practices that emphasize natural ingredients.

Fun facts about this recipe

Did you know? The inclusion of cornmeal in muffins dates back to pioneer days when it was a staple food for many households. Modern adaptations like the Raspberry Corn Muffin continue that legacy, marrying classic ingredients with contemporary flavors.

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Raspberry Corn Muffins

Raspberry Corn Muffins

amanda

Equipment

  • Stand Mixer (for mixing dough and batter)

  • Silicone Baking Mat (helps in evenly spreading the batter if needed, although not directly used with muffins)

  • Non-Stick Muffin Pan (ensures easy removal of muffins without sticking or breakage)

  • Oven Mitts (for safely handling hot bakeware)

  • Measuring Cups and Spoons (essential for accurate measurements in recipes)

  • Digital Kitchen Scale (some precision with ingredients, though optional for this recipe)

  • Muffin Liners (optional but can make the cleaning process easier; not typically used directly by muffins themselves)

  • Cooling Rack (useful post-baking to cool off your muffins effectively if desired)

  • Spatula or Butter Knife (for removing muffins from the pan and for serving)

  • Food Processor (can be used for chopping nuts or ingredients)

Ingredients

  • Standard 12-cup muffin pan

  • 1 cup cornmeal

  • 1 1/4 cups unbleached all-purpose flour

  • 1/2 cup granulated sugar

  • 2 teaspoons baking powder

  • 1 1/2 teaspoons baking soda

  • 1/2 teaspoon kosher salt

  • 2 large eggs

  • 3/4 cup buttermilk or 3/4 cup whole milk mixed with 1 teaspoon lemon juice

  • 12 tablespoons (1 1/2 sticks) unsalted butter, melted

  • 3 tablespoons honey

  • 1 1/2 cups raspberries

Instructions

1

Instruction 1

Preheat the oven to 400°F. Grease the cups of a muffin pan with nonstick cooking spray or butter or fill with paper liners.
2

Instruction 2

In a medium bowl, stir the cornmeal with the flour, sugar, baking powder, baking soda, and salt.
3

Instruction 3

In another medium bowl, whisk the eggs and buttermilk, then whisk in the butter and honey. Using a rubber spatula or large spoon, stir in the flour mixture until the batter is evenly combined and no dry streaks are visible. Add the raspberries and gently mix until everything is barely blended—to keep the muffins light it's important to not overmix the batter.
4

Instruction 4

Spoon the batter into the prepared muffin cups, filling them equally. Bake until a bamboo skewer or toothpick inserted into the middles of the muffins comes out clean and the tops are golden brown, about 20 minutes. Let cool in the pan for 5 minutes and then use a small paring knife to pop them out of the cups.
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