Raspberry Sour Cream Corn Muffins

July  4, 2011
2 Ratings
  • Makes 12 muffins
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

What You'll Need
  • 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
  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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See what other Food52ers are saying.

  • LouLou
  • Lesley
  • Sylvia9000
  • mcs3000
  • AntoniaJames

5 Reviews

LouLou November 7, 2016
Delicious! Loved them sliced open and heated in a skillet with butter!
Lesley August 23, 2014
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.
Sylvia9000 September 16, 2011
These are in my oven right now and they smell divine!
mcs3000 July 6, 2011
These sound great!
AntoniaJames July 5, 2011
Mmmm. Delicious! Love this recipe. Definitely on the "must try soon" list. ;o)