Raspberry Sour Cream Corn Muffins

By Scarla • July 4, 2011 • 3 Comments

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Author Notes: Clementine, a fabulous little cafe in West Los Angeles, serves a muffin that inspired me to try my own version. - Scarla - Scarla

Food52 Review: These muffins were tender and moist. The raspberries really added a pop of delicious berry flavor when biting into the muffin and I loved the cornmeal. They tasted like sweet tender cornbread but were lighter, like a muffin. I, of course, had one straight from the oven with butter and was not disappointed. - Marcal - Marcal

Makes 12 muffins

1-1/2 cup all-purpose flour
1 cup granulated sugar
3/4 cups yellow cornmeal
1 tablespoon baking powder
3/4 teaspoons salt
2 eggs
1/2 cup butter, melted
1/2 cup milk
1/2 cup sour cream
1 pint fresh raspberries

Preheat oven to 350 degrees; grease muffin cups with melted butter, or line muffin tin with paper liners. In a large mixing bowl, combine the dry ingredients. Add the eggs, melted butter and milk; beat for 1 minute. Add sour cream; mix until just blended. Carefully fold in the raspberries. Fill the muffin cups 3/4 full; sprinkle with coarse or sanding sugar if desired. Bake at 350 degrees for 25-30 minutes.