Raspberry Corn Muffins

5 from 3 votes

These Raspberry Corn Muffins are not only delicious but super easy to make thanks to the raspberry preserves.

raspberry corn muffins

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.

raspberry corn muffins
Tips
  • The batter for this muffin recipe is pretty thick. Don’t panic, this is normal.
raspberry corn muffins

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.

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
  1. Preheat the oven to 350°F. Line 12 muffin cups with paper liners. Set aside.
  2. In a mixing bowl, combine the flour, sugar, cornmeal, baking powder and salt.
    dry ingredients for muffins
  3. In a separate bowl, whisk the milk, melted butter and eggs.
  4. Slowly add the wet ingredients to the dry ingredients and stir until they are blended.
    muffin batter
  5. Spoon the batter into the paper liners, filling each cup nearly full.
    batter muffin in tin
  6. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean.
    corn muffins in pan
  7. Let cool slightly then remove the muffins from the pan to a wire rack to cool.
  8. After the muffins have cooled, spoon the raspberry preserves into a pastry bag with a large round tip.
  9. 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.
    adding raspberry preserves to corn muffins
  10. Repeat if you have any leftover batter.

Printable Recipe Card

raspberry corn muffins

Raspberry Corn Muffins

These Raspberry Corn Muffins are not only delicious but super easy to make thanks to the raspberry preserves.
5 from 3 votes
Prep Time10 minutes
Cook Time30 minutes
Cooling Time 10 minutes
Total Time50 minutes
Course Muffins
Cuisine American
Author Rodney
Servings 12 large muffins
Calories 388 kcal

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

Calories: 388kcalCarbohydrates: 67gProtein: 7gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 55mgSodium: 325mgPotassium: 354mgFiber: 2gSugar: 29gVitamin A: 331IUVitamin C: 2mgCalcium: 141mgIron: 2mg

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.

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2 Comments

  1. Marie says:

    I just loved these muffins. So easy to make and my co-workers just loved them.

  2. Janet says:

    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.

5 from 3 votes (1 rating without comment)

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