55 minutes
Delightful miniature muffins with sweet raspberries and a subtle crunch of cornmeal.
Baking Spray With Flour
each
cups
cups
Fine Cornmeal
cups
tablespoons
tablespoons
cups
each
Unsalted Butter, melted
0.25 sticks
Fresh Raspberries, firm
0 oz
tablespoons
1. Preheat Oven and Prepare Pans
Preheat your oven to 375°F and ensure you have two racks evenly spaced. Coat the mini muffin pans with baking spray, including the tops of the pans to prevent sticking.
2. Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, fine cornmeal, baking powder, and kosher salt.
3. Combine Wet Ingredients
In a separate bowl, whisk the whole milk, extra-large eggs, and melted unsalted butter until well combined.
4. Combine Wet and Dry Ingredients
Make a well in the center of the dry ingredients and pour the wet mixture into it. Using a rubber spatula, stir the mixtures together just until combined, then let the batter sit for about 15 minutes.
5. Fold in Raspberries
After the batter has rested, gently fold in the fresh raspberries with a rubber spatula, being careful not to overmix.
6. Fill Muffin Cups
Using a small ice cream scoop or spoon, fill each muffin cup with the batter, ensuring each cup contains some raspberries. Sprinkle the tops of the muffins with turbinado sugar.
7. Bake Muffins
Place the filled pans in the preheated oven and bake for about 20 minutes. The muffins are done when they spring back lightly to the touch and a tester inserted comes out clean.
Swap out the raspberries for blueberries for a classic twist. . Mixed Berry Cornmeal Muffins
When combining the wet and dry ingredients, fold gently until just combined. Overmixing can cause the muffins to be tough and can also crush the raspberries, which can make your muffins soggy.
Use the freshest raspberries you can find for the best flavor. If raspberries are out of season, good quality frozen raspberries can be a suitable substitute—just make sure to thaw and drain them well to prevent excess moisture.
Ensure that your butter, eggs, and any other refrigerated ingredients are at room temperature before starting. This allows for a smoother batter and better incorporation of air, which is vital for the texture of the muffins.
Mini muffins bake quickly. Start checking for doneness a few minutes before the recipe suggests. They are done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Grease your mini muffin tin well or use paper liners to prevent sticking. If you want a nice dome on your muffins, fill the tins almost to the top.
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