Corn

Raspberry Sour Cream Corn Muffins

by:
July  4, 2011
Author Notes

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

Test Kitchen Notes

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
Ingredients
  • 1-1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 3/4 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 2 eggs
  • 1/2 cup butter, melted
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 1 pint fresh raspberries
In This Recipe
Directions
  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.
Contest Entries

See Reviews

See what other Food52ers are saying.

  • LouLou
    LouLou
  • Lesley
    Lesley
  • Sylvia9000
    Sylvia9000
  • mcs3000
    mcs3000
  • AntoniaJames
    AntoniaJames
Review