Raspberry Corn Bread Muffins Recipes

RASPBERRY CORN MUFFINS

Steps:

• Preheat the oven to 375°F. and butter well twelve 1/2-cup muffin tins. In a bowl whisk together the cornmeal, the flour, the sugar, the baking powder, the baking soda, and the salt. In another bowl whisk together the eggs, the yogurt, and the butter, add the flour mixture, and stir the batter until it is just combined. Fold in the raspberries gently, divide the batter among the muffin tins, and bake the muffins in the middle of the oven for 20 minutes, or until a tester comes out clean. Let the muffins cool in the tins on a rack for 3 minutes, turn them out onto the rack, and let them cool completely. The muffins may be made 1 day in advance and kept in an airtight container.

FRESH RASPBERRY MINI CORN MUFFINS

Steps:

• 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.

LOW-FAT RASPBERRY-CORN MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners or 6-inch squares of parchment paper and mist with cooking spray. (Use parchment paper if you want a more domed muffin; the batter will cling to the paper as it rises.)
• Whisk the flour, cornmeal, 3/4 cup sugar, the baking powder and salt in a medium bowl. In another bowl, whisk the buttermilk, apricot nectar, grapeseed oil, vanilla extract and orange zest until combined.
• Beat the egg whites and remaining 3/4 cup sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 8 minutes. Whisk the buttermilk mixture into the dry ingredients until just moistened. Gently fold in the egg-white mixture until almost combined, then fold in the raspberries; do not overmix.
• Divide the batter among the prepared cups (an ice cream scoop works well). Bake until a toothpick inserted into a muffin comes out clean, 30 to 35 minutes. Remove the muffins from the pan and cool on a rack.

CORN MUFFINS WITH RASPBERRY JAM

Steps:

• Position an oven rack in the center of the oven; preheat to 350°.
• Butter a standard 12-cup muffin tin, coat with nonstick cooking spray, or line with paper liners.
• In a big bowl, stir together the flour, cornmeal, baking powder, baking soda, and salt until well mixed.
• In a small bowl, whisk together the butter and sugar until it forms a thick slurry.
• In another big bowl, whisk the eggs until well blended.
• One at a time, whisk the milk, then the oil, then the creme fraiche, and finally the butter-sugar slurry into the eggs.
• Pour the wet mixture into the dry mixture and fold carefully just until the dry and wet ingredients are well combined; the batter will be thick and pasty.
• Spoon about 1/4 cup batter into each prepared muffin cup.
• Spoon 1 tablespoon jam on top of the batter in each cup, then top off each cup with another 1/4 cup batter, making sure the cups are evenly filled; they should be filled to the rim.
• Bake for 25-28 minutes, or until the edges of each muffin are golden brown and the center springs back when pressed with a fingertip.
• Let cool in the pan on a wire rack for 20 minutes, then remove the muffins from the pan.

RASPBERRY CORN MUFFINS

Steps:

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

RASPBERRY CORN MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Butter or line a standard 12 count muffin tin.
• In a large bowl combine the flour, cornmeal, baking powder, baking soda, salt and cinnamon.
• Whisk to combine.
• In a medium whisk together the eggs, honey, sugar, buttermilk and melted butter until well combined.
• Add the egg mixture to the flour mixture and stir until JUST combined.
• Do NOT overmix.
• Fold in raspberries.
• Spoon batter into prepared muffin tin, almost to the top.
• Bake for 20 to 25 minutes or until a toothpick inserted in the center on one comes out clean.
• Let stand on a wire rack for 10 minutes, serve warm.