Raspberry Corn Muffins Recipe

Name: Raspberry Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ½ tablespoons (1 1/2 sticks) unsalted butter, melted; 3 tablespoons honey; 1 1/2 cups raspberries

Servings: persons

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
½ tablespoons (1 1/2 sticks) unsalted butter, melted
3 tablespoons honey
1 1/2 cups raspberries

1
1. Preheat the oven to 400u00b0F. Grease the cups of a muffin pan with nonstick cooking spray or butter or fill with paper liners.
2
2. In a medium bowl, stir the cornmeal with the flour, sugar, baking powder, baking soda, and salt.
3
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
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.

433

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Standard 12-cup muffin pan, 1 cup cornmeal, 1 1/4 cups unbleached all-purpose flour, 1/2 cup granulated sugar, and more.

Yes, Raspberry Corn Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raspberry Corn Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions