Raspberry Corn Muffins

Name: Raspberry Corn Muffins
Yield: Makes 12 muffins
Cuisine: United States
Ingredients: 1½ cups fresh or frozen raspberries; 8 tablespoons (1 stick) unsalted butter, melted; 1 teaspoon pure vanilla extract; ¾ cup honey; 2 tablespoons granulated sugar; 1½ cups fresh or frozen raspberries; 2½ teaspoons fine sea salt; 1½ teaspoons baking powder, preferably aluminum-free; 2¾ cups unbleached (all-purpose) flour; 1½ cups yellow cornmeal; 2 large eggs; 1½ cups canned creamed corn; 1½ teaspoons baking soda; 2 cups buttermilk

Preparation info

Makes
12
muffins

Difficulty
Easy

Appears in

Back in the Day Bakery Made With Love

By Cheryl Day and Griffith Day

Published 2015

About

Most people think of corn bread or corn muffins as something to accompany a savory meal, but with the touch of sweetness that plump raspberries bring, they’re perfect for breakfast. Swap in the same amount of blueberries (not thawed if frozen) for an easy-peasy variation.

Ingredients

2¾ cups unbleached (all-purpose) flour
1½ cups yellow cornmeal
2½

Americas
United States
Pastry
Vegetarian

Method

Position a rack in the middle of the oven and preheat the oven to 375°F. Spray 12 standard muffin cups with nonstick spray or line with paper liners.

In a large mixing bowl, whisk toge