Raspberry Corn Muffins Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

Buttermilk and honey makes these muffins impossibly tender and indescribably delicious.

Ingredients

Makes 12 muffins

What you'll need:

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

12 tablespoons (1 1/2 sticks) unsalted butter, melted

3 tablespoons honey

1 1/2 cups raspberries

Step 1
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.
Step 2
2. In a medium bowl, stir the cornmeal with the flour, sugar, baking powder, baking soda, and salt.
Step 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.
Step 4
4.匙面糊入备好的松饼杯,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.

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Reviews (13)

Thank you for the great recipe! I love cornmeal and was looking for a recipe that I could use my raspberries! The muffins came out a little dark but not overcooked! I will definitely be making these again! Thank you again for sharing!
- Denise
- Canada
- 2/20/2022
Delicious! I used the exact recipe, substituting blueberries. The batter was thicker than I expected. Baking time was 3 minutes longer than suggested. It made 12 tasty muffins. Will use again with other fruit.
- hzbradley
- Toronto, ON
- 7/5/2021
It’s too bad that some people said they didn’t like these. I thought they were great! Loved the crunch of the cornmeal, and did use raspberries. Almost all fruit is going to stain somewhat in a recipe, so those comments are ridiculous. I will say however, that 400 seemed way too high, because the honey made them go with dark brown before even 10 minutes were up. I did only bake them for 15 and they were done. Next time I’ll try 375. I do agree with the comment that there was way too much batter for the pan. They all spread out so the tops were solid. It was very amusing! Next time I would make a pan and a half and it will probably be fine. I am also going to try blueberries next time with lemon.
- amyd347
- Rhode Island
- 6/13/2021
I used blueberries (broke a tooth on a raspberry seed a few years ago and now I'm scarred), and these are quite delicious! Waaaaay too much batter for a 12-cup muffin tin, though.
- nerabene
- Pasadena, CA
- 6/9/2021
These were quite good! The raspberries can be a little mushy so I took the recommendation of one reviewer and tossed them in flour before baking which helped a bit. After they sat for a few hours, they solidified and weren't as mushy. The cornmeal flavor is quite good!
- poncetta
- San Jose
- 2/23/2018
I made it with blackberries, which I rolled in flour before folding in to the batter. Fantastic.
- jimstoic
- Santa Barbara, CA
- 1/27/2017
I enjoyed this recipe although I did make a few modifications (which might qualify for an entirely new recipe?) I used unflavoured soy milk with lemon juice to make "buttermilk", used peaches roasted with sugar and lemon juice instead of berries, added vanilla and lemon zest to the wet ingredients, used 1/4c of semola flour as a replacement for 1/4c of white flour, and omitted about 1/2c of liquid as the batter didn't seem to want it. The changes were mostly to accommodate what I had in the pantry and it turned out very well. There was no grittiness as I've found with other recipes and the hunks of fruit made a nice counterpoint. I thought the recipe would be too sweet but it turned out to be quite balanced in the end. So be bold and bake on. djw
- cheddarsmith
- Everywhere
- 7/26/2013
these were really awful. I wanted to like them but they just were not good. I fed them to my dog. I would never make these again.
- GrammyPammy2
- Mt. Olive, OH
- 7/12/2013
These muffins were a mess. The fresh raspberries made them mushy and a weird purplish color stained the muffin around the berries. We threw most of them to the raccoons.
- Stringcat3
- 12/12/2012
These muffins were very surprising! They are lighter and larger than I thought they would be. I used blueberries rather than raspberries but now I want to try raspberry. I also used stone ground cornmeal. The timing and ingredients are accurate and great.
- fiberjean
- Michigan
- 11/5/2012
Good, but not special enough to save the recipe in my folders. Raspberry is MUCH tastier (and more special) than blueberry. I would make it again until I find something really great.
- MarcyW1a
- 9/16/2011
Made these for a ladies brunch for 140 ppl. They were terrific! I loved the subtle sweetness and the tart raspberry paired with it. I also made some with blueberries and they too came out great. I like the raspberry pairing better flavor wise but remember when you used the raspberries, the muffin around the berry will be a little discolored to a purple/grey. Wish raspberries didn't do that, but they do and it doesn't distract front the outstanding taste! Loved them!
- opusdoodle
- El Dorado Hills, CA
- 9/14/2011
These muffins were great and had just the perfect touch of sweetness. They can be used as a side to a main course or with a cup of coffee for breakfast. I followed the recipe exactly and found that if you use silicone muffin pans 20 minutes of cook time is a tad too long (not burnt but a little too brown). Next time I'll try 15 minutes.
- Anonymous
- Atlanta, GA
- 8/1/2011