Fresh Raspberry Mini Corn Muffins

1. Prepare Dry Ingredients

In a large bowl, combine all-purpose flour, granulated sugar, fine cornmeal, baking powder, and kosher salt. Whisk these dry ingredients together until evenly distributed.

2. Combine Wet Ingredients

In a separate bowl, whisk together whole milk, extra-large eggs, and melted unsalted butter (melted but not hot).

3. Mix Wet and Dry Ingredients

Pour the wet ingredients into the bowl with the dry ingredients and gently combine them. Let the batter sit for about 15 minutes, allowing the dry ingredients to fully absorb the wet ones.

4. Add Raspberries

Carefully fold in fresh raspberries to the batter using a rubber spatula, trying to keep the raspberries mostly intact.

5. Bake Muffins

Using an ice cream scoop or a spoon, fill each muffin cup with the batter. Sprinkle the tops with turbinado sugar. Bake in the preheated oven at 375 degrees for about 20 minutes, until muffins spring back when touched and a cake tester comes out clean.