Salt: Enhances overall flavor and balances sweetness.
For Wet Ingredients:
Milk: Creates moisture and helps bind ingredients smoothly.
Eggs: Provide structure, richness, and help muffins hold together.
Unsalted Butter: Delivers rich, creamy flavor and tender crumb.
For Fresh Add-Ins:
Fresh Raspberries: Introduces bright, tangy burst of fruity flavor and beautiful color contrast.
Turbinado Sugar: Adds delightful crunchy topping and subtle caramel-like sweetness.
Essentials for Ina Garten’s Tiny Berry Muffins
Mini Muffin Pans: Two 24-cavity pans for creating bite-sized muffins.
Baking Spray: Essential for preventing muffins from sticking and ensuring easy release.
Large Mixing Bowls: One for dry ingredients, another for wet ingredients.
Whisk: Perfect for smoothly combining dry and wet ingredients.
Rubber Spatula: Ideal for gently folding raspberries and mixing batter without overmixing.
Small Ice Cream Scoop (1¾-inch): Helps create uniform muffin sizes and easy batter distribution.
Cake Tester or Toothpick: Used to check muffin doneness by inserting into the center.
Measuring Cups and Spoons: Precise measurements for accurate ingredient amounts.
Step-by-Step: Baking Ina Garten’s Raspberry Corn Muffins
Raspberry Corn Mini Delights
Oven Preparation Cozy kitchen setup where magic happens. Warm the oven to a toasty 190°C, positioning two racks with balanced spacing. Grab mini muffin pans and give them a generous coating of baking spray, making sure every nook and cranny is covered.
Dry Ingredient Symphony Grab a roomy mixing bowl and whisk together flour, sugar, cornmeal, baking powder, and a whisper of salt. Create a soft, powdery landscape waiting for moisture.
Liquid Harmony In a separate vessel, blend milk, eggs, and melted butter into a silky smooth mixture. Watch as the ingredients dance and merge into a golden-hued liquid.
Batter Awakening Create a gentle well in the center of dry ingredients and pour the liquid treasure. Stir with a soft touch using a rubber spatula, embracing slight lumpiness. Let the batter rest and breathe for 15 peaceful minutes.
Raspberry Embrace Tenderly fold fresh, vibrant raspberries into the resting batter. Each berry adds a burst of color and summer sweetness.
Muffin Transformation Scoop the batter into mini muffin cups, ensuring each gets a playful sprinkle of turbinado sugar. Distribute raspberries with a loving touch.
Baking Finale Slide the pans into the warm oven. Bake until muffins bounce back when touched and a tester emerges clean. Welcome a batch of golden, fruity treasures perfect for sharing.
Fresh Ideas for Ina Garten’s Mini Muffins
Swap fresh raspberries with blueberries, blackberries, or diced strawberries for a fruity twist that keeps the recipe exciting and seasonal.
Boost the corn muffins' crunch by adding toasted chopped pecans or sliced almonds to the batter for an extra layer of nutty goodness.
Enhance the muffins with orange or lemon zest mixed into the batter to create a bright, citrusy undertone that complements the sweet raspberries perfectly.
Freeze unbaked muffin batter in the pan, then transfer to a freezer bag for up to 2 months. Bake directly from frozen, adding 5-7 minutes to the cooking time for a quick and convenient breakfast option.
Creative Serving of Ina Garten’s Muffins
Brunch Bonanza: Serve these delightful mini corn muffins alongside a fresh fruit salad and scrambled eggs for a weekend brunch that'll wow your guests.
Tea Time Treat: Pair these raspberry gems with a hot cup of Earl Grey tea for an afternoon snack that feels both elegant and comforting.
Picnic Perfect: Pack these portable muffins in a cute basket for an outdoor gathering, where their vibrant color and sweet-tart flavor will be a crowd-pleaser.
Dessert Companion: Offer these muffins with a dollop of vanilla whipped cream or a scoop of raspberry sorbet for a light and refreshing dessert option.
Freezing and Storing Ina Garten’s Corn Muffins
Quick Refrigeration: Store these delightful mini muffins in an airtight container in the refrigerator for up to 3-4 days, maintaining their fresh flavor and soft texture.
Freeze for Later: Wrap individual muffins tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months, allowing you to enjoy these treats whenever a craving strikes.
Room Temperature Tip: Let frozen muffins thaw at room temperature for about 30 minutes, or warm gently in the microwave for 10-15 seconds to restore their just-baked warmth.
Make-Ahead Magic: Prepare the batter the night before and store it covered in the refrigerator. In the morning, fold in fresh raspberries and bake for a quick, delicious breakfast treat.
Raspberry corn mini muffins blend sweet corn kernels with tangy raspberries for a delightful breakfast treat. Home bakers can quickly prepare these delicate morsels that combine Southern comfort with fresh fruit brightness.
Ingredients
Scale
12 oz (340 g) firm fresh raspberries
½ lb (227 g or 2 sticks) unsalted butter, melted
2 extra-large eggs
3 cups (720 ml) all-purpose flour
1 cup (240 ml) whole milk
1 cup (200 g) granulated sugar
1 cup (120 g) fine cornmeal, such as Indian Head
2 tbsps (30 ml) baking powder
1 tbsp (15 ml) kosher salt
2 tbsps (30 ml) turbinado sugar, such as Sugar in the Raw
Instructions
Preparation: Preheat oven to 190°C (375°F) with racks positioned for even heat distribution. Thoroughly spray two 24-cavity mini muffin pans with baking spray, covering every surface including pan edges.
Dry Ingredients: Whisk flour, granulated sugar, cornmeal, baking powder, and salt in a large mixing bowl until uniformly blended, eliminating any potential clumping.
Wet Mixture: In a separate container, combine milk, eggs, and melted butter, whisking until the liquid achieves a smooth, harmonious consistency.
Batter Development: Form a central well in the dry ingredients and pour liquid mixture into it. Fold gently with a rubber spatula, maintaining a slightly lumpy texture. Allow batter to rest for 15 minutes, enabling ingredients to meld and absorb moisture.
Raspberry Integration: Delicately fold fresh raspberries into the batter, ensuring even distribution without crushing the fragile fruit.
Filling and Topping: Using a small ice cream scoop, portion batter into mini muffin cavities. Sprinkle turbinado sugar generously across the muffin surfaces to create a delightful crisp exterior.
Baking and Serving: Bake for 20 minutes until muffins spring back when touched and a cake tester comes out clean. Enjoy warm or at room temperature for maximum flavor and texture.
Notes
Prep Timing: Rest batter for 15 minutes to allow ingredients to absorb and develop richer flavor profiles.
Gentle Mixing: Blend wet and dry ingredients minimally to maintain a slightly lumpy batter, ensuring tender muffins with soft crumb texture.
Fruit Handling: Fold raspberries delicately to prevent crushing, distributing them evenly throughout the batter for consistent berry presence.
Sugar Topping: Sprinkle turbinado sugar generously on muffin tops for a delightful crispy, caramelized exterior that adds textural contrast.
Degree: Associate of Applied Science in Baking and Pastry Arts
Focus: Techniques in baking, pastry creation, and dessert presentation.
San Antonio Culinary Institute
Program: Diploma in Farm-to-Table Culinary Practices
Focus: Emphasis on utilizing locally sourced ingredients and understanding seasonal flavors.
Sophia’s passion for baking began in her family kitchen, where she spent hours experimenting with new recipes. With a background in baking and pastry arts, she loves making desserts that are as visually stunning as they are delicious.
Sophia is all about using seasonal, locally sourced ingredients to create treats that everyone will enjoy. When she’s not creating mouth-watering desserts, you can find her gardening, making new recipes, or enjoying a relaxing afternoon with her family.
Sophia Rivera
Recipe Developer & Kitchen Tips Specialist
Expertise
Education
Austin Community College
San Antonio Culinary Institute
Sophia’s passion for baking began in her family kitchen, where she spent hours experimenting with new recipes. With a background in baking and pastry arts, she loves making desserts that are as visually stunning as they are delicious.
Sophia is all about using seasonal, locally sourced ingredients to create treats that everyone will enjoy. When she’s not creating mouth-watering desserts, you can find her gardening, making new recipes, or enjoying a relaxing afternoon with her family.