I can’t write a cookbook about comfort food without including corn muffins; they’re my guilty pleasure. Corn muffins can be dry and tasteless but allowing the batter to sit for 15 minutes gives the dry ingredients time to absorb the wet ones and results in moister muffins. This is a variation on my favorite Raspberry Corn Muffins from The Barefoot Contessa Cookbook made with fresh raspberries instead of raspberry jam.
| Level: | Easy |
| Total: | 50 min |
| Active: | 15 min |
| Yield: | 48 muffins |
Ingredients
- Baking spray with flour, such as Pam
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup fine cornmeal, such as Indian Head
- 2 tablespoons baking powder
- 1 tablespoon kosher salt
- 2 cups whole milk
- 2 extra-large eggs
- 1/2 pound (2 sticks) unsalted butter, melted
- 12 ounces firm fresh raspberries
- 2 tablespoons turbinado sugar, such as Sugar in the Raw
Instructions
- Preheat the oven to 375 degrees F. Arrange two racks evenly spaced in the oven. Generously spray two mini muffin pans (24 mini muffins each) with the baking spray, including the tops of the pans.
- In a large bowl, whisk together the flour, granulated sugar, cornmeal, baking powder, and salt. In a separate bowl whisk together the milk, eggs, and butter. Make a well in the middle of the dry ingredients, pour the wet ingredients into the well, and stir with a rubber spatula, just until combined. (Don’t worry if it’s a little lumpy.) Set the batter aside for 15 minutes.
- When the batter has rested, fold the raspberries into the batter with the spatula. With a small (1 3/4-inch) ice cream scoop (you can also use a spoon), fill each muffin cup with a rounded scoop of batter, making sure each one contains some raspberries. Sprinkle the full 2 tablespoons of turbinado sugar on the muffins.
- Bake for 20 minutes, until the muffins spring back when gently touched and a cake tester comes out clean. Serve warm or at room temperature.
- Make ahead: Prepare the batter completely, cover, and refrigerate. Scoop and bake the next day.
Nutrition Facts
| Serving Size | 1 of 48 servings |
| Calories | 106 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 1 g |
| Sugar | 6 g |
| Protein | 2 g |
| Cholesterol | 20 mg |
| Sodium | 95 mg |
Reviews
Can you make these in regular size muffin pans? If so, what is the cooking time?
Sandra P. I am making these tonight and will reduce the flour and increase the corn meal. I don’t think 50:50 will work so will try 2 2 1/2 C flour and 1 1/2 C corn meal. I’ll let you know how they turn out.
I would have liked a more corn flavor. Could I do 2 cups flour, 2 cups corn meal?
A keeper! Simple & delishes.
Delicious! Made the batter the night before- baked them in the morning. Easy!
These came out delicious! You have to move fast whisking butter in a little at a time. Letting the batter sit indeed resulted in incredibly moist muffins