Raspberry Corn Muffins
These Raspberry Corn Muffins are not only delicious but super easy to make thanks to the raspberry preserves.
I loved my Weight Watchers Raspberry Corn Muffins so much I decided to make a non-Weight Watchers version.
This Muffin Recipe is super easy to make as well. Simple ingredients you probably already have in your kitchen.
Tips
The batter for this muffin recipe is pretty thick. Don’t panic, this is normal.
Recipe Variation
You can pretty much use any flavor preserve you want instead of the raspberry. I love raspberry but I have made this muffin recipe with strawberry preserves, peach preserves and even apricot preserves.
Gather your Ingredients
You will need the following ingredients to make this Raspberry Corn Muffin recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.
- All Purpose Flour
- White Sugar
- Yellow Cornmeal – medium coarse is recommended
- Baking Powder
- Salt
- Whole Milk
- Unsalted Butter
- Eggs – use large eggs if possible
- Raspberry Preserves – or your favorite preserve
How to Make Raspberry Corn Muffins
- Preheat the oven to 350°F. Line 12 muffin cups with paper liners. Set aside.
- In a mixing bowl, combine the flour, sugar, cornmeal, baking powder and salt.
- In a separate bowl, whisk the milk, melted butter and eggs.
- Slowly add the wet ingredients to the dry ingredients and stir until they are blended.
- Spoon the batter into the paper liners, filling each cup nearly full.
- Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean.
- Let cool slightly then remove the muffins from the pan to a wire rack to cool.
- After the muffins have cooled, spoon the raspberry preserves into a pastry bag with a large round tip.
- Push the tip of the bag through the top of the muffin and squeeze 1 to 2 tbs of preserves into the middle of the muffin. Repeat for each muffin.
- Repeat if you have any leftover batter.
Raspberry Corn Muffins
Equipment
- Muffin Pan
- Bowl for Mixing
- Wire Rack
Ingredients
- 3 Cups All Purpose Flour
- 1 Cup White Sugar
- 1 Cup Yellow Cornmeal
- 2 Tbsp Baking Powder
- 1 ½ Tsp Salt
- 1 ½ Cups Whole Milk
- ½ Cup Unsalted Butter, melted and cooled
- 2 large Eggs
- ¾ Cup Raspberry Preserves
Instructions
- Preheat the oven to 350°F. Line 12 muffin cups with paper liners. Set aside.
- In a mixing bowl, combine the flour, sugar, cornmeal, baking powder and salt.
- In a separate bowl, whisk the milk, melted butter and eggs.
- Slowly add the wet ingredients to the dry ingredients and stir until they are blended.
- Spoon the batter into the paper liners, filling each cup nearly full.
- Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean.
- Let cool slightly then remove the muffins from the pan to a wire rack to cool.
- After the muffins have cooled, spoon the raspberry preserves into a pastry bag with a large round tip.
- Push the tip of the bag through the top of the muffin and squeeze 1 to 2 tbs of preserves into the middle of the muffin. Repeat for each muffin.
- Repeat if you have any leftover batter.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
I just loved these muffins. So easy to make and my co-workers just loved them.
These corn muffins were the best I have ever tasted. They were so moist and with the raspberry jam it made them even more tasty. I will surely put these as my number one muffins to make.