Raspberry Sour Cream Corn Muffins

By • July 4, 2011 • 4 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. - ScarlaScarla

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. - MarcalMarcal

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
  1. 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.
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Tags: corn, muffins

Comments (4) Questions (1)


26 days ago Lesley

I've made these multiple times already- with raspberries, with blueberries and with Saskatoon berries. All amazing! I've added a little lemon zest too. I love the texture of the cornmeal and the sour cream balances the sugar so they aren't too sweet.


about 3 years ago Sylvia9000

These are in my oven right now and they smell divine!


about 3 years ago mcs3000

These sound great!


about 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Mmmm. Delicious! Love this recipe. Definitely on the "must try soon" list. ;o)