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Cornmeal Raspberry Muffins

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Description

Cornmeal Raspberry Muffins made with raspberries from my garden definitely say summer to me.

These muffins are simply a variation of my basic gluten free cornbread recipe. I love to vary a reliable recipe and make it year round in different ways. You don’t need a huge repertoire of recipes to be able to cook and bake great food. A short list of basic recipes that can be varied according to your taste and the season is the secret.

In the summer when raspberries are hanging off the bushes in my backyard you can be guaranteed I will make these Cornmeal Raspberry Muffins. The basic recipe for cornbread can be served straight out of the pan smothered with corn syrup any time of year. For Thanksgiving and Christmas I use the basic recipe to make Cornbread-Chorizo Stuffing. In the winter I make the same recipe and add cheddar cheese, chopped cooked bacon or jalapeno jelly. I like some version of Cheddar Cornbread with homemade chili or a hearty soup.

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Eat Alberta 150

Canada turned 150 years old in 2017. The celebrations lasted all year and Alberta Food Tours celebrated with an Instagram contest highlighting food photos taken by passionate Alberta food lovers. Thousands of people posted photos using the hashtag #EatAlberta150 all month long and daily winners were chosen. Shout out to @AlbertaFoodTours for choosing our photo of Cornmeal Raspberry Muffins as a daily winner.

Adjusting a Basic Recipe

So back to the idea of a basic recipe. Once you have a recipe you like I suggest you make it a few times. This confirms that you know it works in your kitchen every time. Create a system so you can find that recipe when you want to make it. Make a few notes like the pan you used, the cooking time and if there is something you want to tweak next time you make it.

To make these muffins from the cornbread recipe I increased the sugar, added lemon zest and fresh raspberries. I also decreased the baking time since muffins cook more quickly than a whole cake. I thought those were enough adjustments from the original cornbread to post this muffin recipe on its’ own.

From Everyday to Gourmet – Cornmeal Raspberry Muffins

For a special occasion dip the top of each muffin in melted butter then roll in sugar. The butter adds richness to the taste and the sugar creates a special occasion look. I put them in a basket with a colourful napkin and share them with friends.

Cornmeal Blueberry Muffins
Cornmeal Blueberry Muffins – photo credit Cinde Little

The Tools

Many people struggle with baking, gluten free or not. Every oven is different, standard baking pans vary and even your kitchen temperature and humidity can affect the outcome of certain recipes. These are just some of the many factors that challenge us everyday home cooks. But when you bake something that turns out, this is the joy of baking.

My advice is to buy quality bakeware, it doesn’t need to be the most expensive but not the cheapest either. Many baking pans and tools will last decades. Then it’s up to you to get in the kitchen, bake up a storm, make a few notes and keep your favourite recipes. Here are a few tools for baking muffins:

In the comments below let me know if you tried recipe or changed it in some way.


More Muffin Recipes

Morning Glory Muffins

A rack of gluten free Morning Glory Muffins fresh from the oven
Morning Glory Muffins -photo credit Jim Little

Banana Muffins

Gluten free Banana Muffins just out of the oven.
Gluten Free Banana Muffins -photo credit Jim Little

Pumpkin Ginger Muffins

A basket of Gluten Free Pumpkin Ginger Muffins beside orange mini pumpkins
Pumpkin Ginger Muffins -photo credit Jim Little

Cranberry Orange Muffins

Cranberry Orange Muffins with orange wedges and cranberries.
Cranberry Orange Muffins -photo credit Jim Little

Rhubarb Streusel Muffins

A baking rack with gluten free rhubarb streusel muffins
Rhubarb Streusel Muffins -photo credit Jim Little

 

Ingredients

DRY INGREDIENTS
1 cup cornmeal
¾ cup corn flour
½ cup tapioca starch
½ cup plus 2 Tbsp sugar
1½ Tbsp baking powder
½ tsp xanthan gum
½ tsp salt
WET INGREDIENTS
1 egg
⅓ cup vegetable oil
1 cup milk (I use 1%)
1 Tbsp finely chopped lemon zest
1½ cups raspberries, blueberries or a combination
OPTIONAL GARNISH – melted butter and sugar

Directions

1
Preheat oven to 400°F. Put paper liners in a muffin tin.
2
Mix dry ingredients in a bowl. Set aside.
3
Combine wet ingredients in a mixing bowl. Beat with electric mixer until frothy, about 1 minute.
4
Slowly spoon in dry ingredients. When combined increase speed to high and mix for 1 minute.
5
Gently fold in raspberries.
6
Using an ice cream scoop portion batter into prepared muffin pan. Bake 20-25 minutes until toothpick inserted in the middle of the cornbread comes out clean. Let cool slightly before serving.
7
TIP – Raspberries are very fragile. Frozen raspberries hold together better when folded into the cornbread.
8
FINISHING - dip the top of each muffin into melted butter then in white sugar for a nice look and a sweeter finish.

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