Description
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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 245
- Sugar: 16 g
- Sodium: 158 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 63 mg