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