Raspberry Cornmeal Muffins

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Raspberry Cornmeal Muffins

Perfect for breakfast, snack or even dessert, muffins are a favorite treat at any age. Serve these muffins straight from the oven with blueberries, blackberries or raspberries to best experience the earthy nuances of the cornmeal.


Recipe Details

  1. Preheat oven to 400°F.
  2. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt. In another bowl, whisk together the eggs, milk, corn oil, melted butter, orange zest, and orange juice. Gently mix in the chopped raspberries.
  3. Pour this into the flour mix and mix just enough to combine the ingredients and make a lumpy batter. Do not overmix.
  4. Spoon the batter into muffin cups lined with paper cups or well greased with butter. Fill just to the rim of the cups.
  5. Bake until a toothpick comes out clean when inserted into a muffin, about 18-20 minutes. Remove and let cool 5-10 minutes in the pan. Remove and serve hot or warm.

Baking tip: Make these muffins seasonal by swapping out raspberries for your favorite berry or fruit.

7 thoughts on “Raspberry Cornmeal Muffins

  1. I'm allergic to orange and lemons could I use something else instead, love raspberries and would like to make this recipe. Love your cakes on Cake Boss.

  2. El traductor de google suele ser de ayuda en estos casos, solo que debes estar pendiente de la traducción. Por ejemplo, Google traduttore è spesso utile in questi casi, solo si deve essere consapevoli della traduzione.

  3. Buddy coloca por fa una foto de la torta que ayudo a hacer Dana, que era mas que todo con caramelos. Me impacto profundamente cuando la vi por la tele. Demasiado bella