Raspberry Corn Muffins
By
Kathleen Taylor
@MeanJean6613
1
★★★★★ 1 vote5
Ingredients
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2 stickunsalted butter
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3/4 csugar
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3 Tbsphoney
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2 largeeggs
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2 cwhite whole wheat (or flour of your choice)
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2 cyellow cornmeal
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3 1/2 tspbaking powder
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1 cbuttermilk
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1 cmashed raspberries
How to Make Raspberry Corn Muffins
- Heat oven to 375 degrees. Fill twelve muffin tins with paper liners.
- Place softened butter, 3/4 cup sugar, and honey in bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 1 minute. Add eggs; beat 1 minute more.
- Place softened butter, 3/4 cup sugar, and honey in bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 1 minute. Add eggs; beat 1 minute more.
- Whisk flour, cornmeal, and baking powder together in a medium bowl; add to butter mixture in mixer bowl. Beat until combined. Slowly pour in milk, beating on low, until just combined. Fold in raspberries. Divide dough among muffin tins (do not pack too firmly. Brush tops with cold water; sprinkle 1 teaspoon sugar over each.
- Bake until tops are browned, centers are set, and a cake tester inserted in center of muffin comes out clean, about 25-30 minutes. Let cool in pans 5 minutes. Serve at once.