Raspberry Corn Muffins
Ingredients
- 1 1/2 cups flour ⓘ
- 1 cup yellow cornmeal, fine grind ⓘ
- 1 tablespoon baking powder ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1/2 teaspoon salt ⓘ
- 1 teaspoon ground cinnamon ⓘ
- 2 large eggs, room temp ⓘ
- 1/2 cup honey, mild ⓘ
- 1/4 cup white sugar ⓘ
- 1 cup buttermilk ⓘ
- 6 tablespoons unsalted butter, melted ⓘ
- 1 1/2 cups fresh raspberries ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
740
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).