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Ina Garten Raspberry Corn Muffins

Ina Garten Raspberry Corn Muffins - recipe card
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These raspberry corn muffins are moist, tender, and bursting with fresh berries. The sweetness of the cornmeal is perfectly balanced by the tart raspberries, making them a delightful breakfast or snack.

Ingredients

Scale
  • 1/2 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup whole milk
  • 1 large egg
  • 4 tablespoons unsalted butter, melted and cooled slightly
  • 1 cup fresh raspberries

Instructions

  1. Preheat the oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease with nonstick spray. If using paper liners, lightly spray the inside of the liners with nonstick spray to prevent sticking.
  2. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined. Break up any lumps of cornmeal or baking powder.
  3. In a separate medium bowl or large measuring cup, whisk together the milk, egg, and melted butter until smooth and fully incorporated. Make sure the melted butter is not hot, or it will cook the egg.
  4. Pour the wet ingredients into the dry ingredients and stir with a spatula or wooden spoon just until the flour is incorporated. Do not overmix; a few streaks of flour are fine. Overmixing will make the muffins tough.
  5. Gently fold in the raspberries using a spatula, being careful not to crush them too much. The batter will be thick.
  6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. If you have empty cups, fill them halfway with water to ensure even baking.
  7. Bake for 20 to 25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking for even browning.
  8. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.

Notes

Store leftover muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, wrap each muffin tightly in plastic wrap and place in a freezer-safe bag; freeze for up to 2 months. Reheat in the microwave for 20-30 seconds or in a 300°F (150°C) oven for 5-10 minutes.

Nutrition

Keywords: raspberry corn muffins, Ina Garten muffins, corn muffins, raspberry muffins, breakfast muffins, easy muffin recipe, homemade muffins, cornmeal muffins, fresh berry muffins, brunch recipe, baking recipe, Ina Garten recipe

Find it online: https://inagartencooks.com/ina-garten-raspberry-corn-muffins/