Raspberry-Lemon Corn Muffins Recipe

Name: Raspberry-Lemon Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cup all-purpose flour; 1 cup yellow cornmeal; 3/4 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 1/2 tablespoons finely grated fresh lemon zest; 1 1/2 sticks (3/4 cup) unsalted butter, melted and cooled; 3/4 cup whole milk; 2 large egg yolks; 1 whole large egg; 1 1/2 cups raspberries (6 ounces); 2 to 3 tablespoons sanding (coarse) or granulated sugar; paper or foil muffin-cup liners

Servings: persons

1 cup all-purpose flour
1 cup yellow cornmeal
3/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 tablespoons finely grated fresh lemon zest
1 1/2 sticks (3/4 cup) unsalted butter, melted and cooled
3/4 cup whole milk
2 large egg yolks
1 whole large egg
1 1/2 cups raspberries (6 ounces)
2 to 3 tablespoons sanding (coarse) or granulated sugar
paper or foil muffin-cup liners

1
Preheat oven to 400F and line 15 (1/3-cup) muffin cups with liners, dividing evenly between 2 pans (muffins cook more evenly with empty cups among them).
2
Whisk together flour, cornmeal, granulated sugar, baking powder, salt, and zest in a large bowl.
3
Whisk together butter, milk, yolks, and whole egg and stir into flour mixture until just combined.
4
Gently stir in berries and divide batter evenly among cups (each cup will be about three fourths full).
5
Bake in middle of oven (or upper and lower thirds if necessary) 10 minutes, then sprinkle tops evenly with sanding sugar.
6
Bake muffins until tops are golden and a tester comes out clean, about 7 minutes more.
7
Remove muffins from pans and cool on a rack.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 cup yellow cornmeal, 3/4 cup granulated sugar, 1 tablespoon baking powder, and more.

Yes, Raspberry-Lemon 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.

Raspberry-Lemon Corn Muffins

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