Raspberry Mini Corn Muffins

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Recipe by Ina Garten

Makes 24 mini muffins

Raspberry Mini Corn Muffins

An Ina Garten recipe I absolutely love.

  • 1 1⁄2 c flour

  • 1⁄2 c sugar

  • 1⁄2 c fine cornmeal

  • 1⁄2 t kosher salt

  • 1 T baking powder

  • 1⁄2 c unsalted butter, melted

  • 1 egg

  • 1 t vanilla

  • 1 c milk

  • 6 oz fresh raspberries

  • 1 T turbinado (or demerara) sugar

Preheat oven to 375 degrees. Line a 24 mini muffin tin with liners or butter the cups.

Combine the flour, sugar, cornmeal, salt, and baking powder in a medium bowl. In a separate bowl, whisk together the butter, egg, vanilla, and milk to combine. Make a well in the middle of the dry ingredients and pour the wet mixture into the well and stir just to combine. Set the batter aside for 15 minutes so dry ingredients can absorb the wet. You can also refrigerate the batter overnight at this point.

Fold in raspberries and divide batter among the 24 muffin cups (batter will be thick) using a small ice cream scoop (or a spoon). Make sure each muffin contains at least one raspberry. Sprinkle tops with turbinado sugar. Bake 15-20 minutes until a toothpick or cake tester comes out clean.

Charlotte Pla