Raspberry-Lemon Corn Muffins

13 ingredients
7 steps

Ingredients

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons finely grated fresh lemon zest
  • 1 1/2 sticks (3/4 cup) unsalted butter, melted and cooled
  • 3/4 cup whole milk
  • 2 large egg yolks
  • 1 whole large egg
  • 1 1/2 cups raspberries (6 ounces)
  • 2 to 3 tablespoons sanding (coarse) or granulated sugar
  • paper or foil muffin-cup liners

Directions

  1. 1
    Preheat oven to 400F and line 15 (1/3-cup) muffin cups with liners, dividing evenly between 2 pans (muffins cook more evenly with empty cups among them).
  2. 2
    Whisk together flour, cornmeal, granulated sugar, baking powder, salt, and zest in a large bowl.
  3. 3
    Whisk together butter, milk, yolks, and whole egg and stir into flour mixture until just combined.
  4. 4
    Gently stir in berries and divide batter evenly among cups (each cup will be about three fourths full).
  5. 5
    Bake in middle of oven (or upper and lower thirds if necessary) 10 minutes, then sprinkle tops evenly with sanding sugar.
  6. 6
    Bake muffins until tops are golden and a tester comes out clean, about 7 minutes more.
  7. 7
    Remove muffins from pans and cool on a rack.

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