Raspberry Corn Muffins (updated) | Recipes

Ingredients

• 375 g (3 cups)plain flour
• 200 g (1 cup)caster sugar
• 150 g (1 cup)medium-ground cornmeal
• 28 g (2 tablespoons)baking powder
• 7.5 g (1½ teaspoons)salt
• 355 ml (1½ cups)whole milk
• 227 g (½ lb)unsalted butter, melted
• 2 extra-largeeggs
• 320 g (1 cup)raspberry preserves

Instructions

1. 1

   Prepare the tin

   Heat the oven to 177°C (350°F). Grease the top of a muffin tin and line each cup with a paper case.

2. 2

   Mix and bake

   In a large bowl, mix the flour, sugar, cornmeal, baking powder and salt. In another bowl, combine the milk, melted butter and eggs. Tip the wet mixture into the dry ingredients and stir with a rubber spatula just until combined. Leave the batter to rest for 10 minutes. Use a standard ice-cream scoop or spoon to put a rounded scoop into each paper case, filling them to the top. Bake for 25–30 minutes, until the tops are lightly browned and a toothpick inserted in a muffin comes out clean. Let them cool briefly, then move them to a wire rack and leave for 10 minutes.

3. 3

   Fill the muffins

   Spoon the raspberry preserves into a piping bag fitted with a large round nozzle. Push the nozzle through the top of each muffin and squeeze 1–2 tablespoons of preserves into the centre. Serve warm or at room temperature.

What are raspberry corn muffins?

Corn muffins are a familiar American-style bake, with cornmeal lending a slightly grainy texture and a mellow corn flavour. This version pairs that base with a sweet raspberry centre rather than mixing fruit through the batter.

The method keeps the mixing simple and rests the batter before baking. Filling the muffins afterwards gives each one a distinct pocket of preserves.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 6g protein, 65g carbs, 16g fat.

The flour, sugar and cornmeal provide most of the carbohydrates, while butter contributes much of the fat and the eggs and milk provide some protein. Raspberry preserves add further carbohydrate and sweetness. Pair a muffin with yoghurt or fruit to make a more balanced breakfast or snack.

The dry ingredients

Cornmeal: medium-ground cornmeal gives the crumb texture without making it too coarse. Whisk it thoroughly with the flour and raising agent so it is evenly distributed.

Flour and sugar: plain flour provides the structure, while sugar sweetens the batter and helps the tops colour. Measure both carefully for consistent results.

Mixing the batter

Wet ingredients: combine the milk, melted butter and eggs in a separate bowl before adding them to the dry mixture. This helps the ingredients come together evenly.

Gentle stirring: stop as soon as the flour is incorporated; a few small lumps are preferable to overmixing. The 10-minute rest is part of the recipe, so allow it before portioning the batter.

Filling the cases

Full cases: use a rounded scoop and fill each paper case to the top, as directed. Try to divide the batter evenly so the muffins bake at a similar rate.

Room to handle: the baked muffins need to cool for 10 minutes on a rack before filling. They should still be warm, but firm enough to handle without breaking.

Checking when they are done

Colour: look for lightly browned tops as the first cue. Start checking at 25 minutes, since ovens and muffin tins can vary.

Toothpick: insert one into the muffin crumb, away from the centre where the preserves will go. It should come out clean when the muffins are baked.

Adding the raspberry centre

The recipe uses a large round piping tip to push preserves into the middle of each muffin. A steady squeeze helps distribute the filling without splitting the top.

Serve the muffins warm or at room temperature. They work well alongside plain yoghurt or fresh fruit for a brunch spread.

Recipe notes & tips

• Use paper cases so the muffins are easier to lift from the tin.
• Stir only until the dry ingredients are incorporated to help keep the crumb tender.
• Let the batter rest for the full 10 minutes before scooping.
• Use a toothpick in the muffin crumb, not the raspberry-filled centre, to check for doneness.
• Let the muffins cool on a rack before piping in the preserves.
• If you do not have a piping bag, use a small spoon to make a neat opening and add the filling.

Variations

• Change the preserves: use another smooth fruit preserve in place of raspberry.
• Add citrus: stir a little finely grated lemon zest into the wet ingredients.
• Try a coarser crumb: use coarse-ground cornmeal for a more pronounced texture.
• Serve with berries: add fresh raspberries alongside the muffins at the table.
• Make smaller muffins: divide the batter between more cases and begin checking earlier.

Common mistakes to avoid

• Overmixing: stop stirring as soon as the batter is blended to avoid a tough crumb.
• Skipping the rest: leave the batter for 10 minutes before portioning, as the method directs.
• Uneven filling: use the same rounded scoop for each case so they bake at a similar pace.
• Filling while too hot: cool the muffins on a rack for 10 minutes before piping in the preserves.
• Checking the filling: test the crumb away from the centre, where raspberry preserves can leave the toothpick sticky.
• Overfilling the piping bag: work with a manageable amount of preserves so it is easier to control.

How to store

Keep cooled muffins in an airtight container at room temperature and eat within 2 days, or refrigerate for up to 4 days. Warm briefly in a low oven or microwave; the filling may become hot, so check before serving.

Frequently asked questions