Raspberry Corn Muffins

This will likely be the last raspberry recipe until next year. We feel fortunate to have enjoyed such abundance.

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Raspberry Corn Muffins

Source: food52
Yield: 14-18 muffins


1 1/2 c flour (all purpose or substitute white wheat for half)
1 c granulated sugar
3/4 c cornmeal
1 T baking powder (or a scant T at high altitudes)
3/4 teas salt
2 eggs
1/2 c unsalted butter, melted
1/2 c milk
1/2 sour cream
1 pint fresh raspberries

Preheat oven to 350F and prepare muffin tins with paper liners, butter, or cooking spray. In a large bowl mix dry ingredients. In a small bowl, combine the eggs, butter, and milk. Stir into dry ingredients and mix well for about 1 minute. Stir in sour cream until mostly incorporated. Gently fold in the raspberries.

Fill muffin cups 3/4 c full. Bake for 20-25 minutes (depending on your oven, it took about 17 minutes today). Test with a toothpick, making sure it comes out clean. Remove from oven; after 5 minutes place on cooling rack. Eat while warm or at room temperature.