Raspberry Sweet Corn Muffins
Raspberry Sweet Corn Muffins are what you make when the savory cornbread isn't hitting you with that oomph! I highly suggest cutting in half, toasting and covering in butter for extreme happiness.
Ingredients
- 1 can sweet corn
- 1 stick unsalted butter, melted (113g)
- 1/2 cup milk (118ml)
- 1¼ cups ap flour (156g)
- 1/2 cup yellow cornmeal (80g)
- 1 tsp kosher salt
- 2 large eggs
- 1 cup granulated sugar (200g)
- 3 cups fresh or frozen raspberries *see notes
- coarse sugar *optional for sprinkling*
Instructions
Prep the Sweet Corn
- Drain the kernels from the can and add to a heatproof bowl, add melted butter and hot milk, and set aside to let the sweet corn cool to room temperature.
- Preheat the oven to 375° and position the rack in the center of the oven. Line your standard size muffin pan with muffin papers.
Muffin Batter
- Combine flour, cornmeal, baking powder, baking soda and salt in a bowl. Set aside.
- In a mixing bowl, whisk eggs and sugar until pale and creamy; then add the sweet corn along with the milk and mix thoroughly.
- Incorporate the flour mixture into the batter in three batches, folding and scraping the bottom and sides. Add the berries and gently fold in without squishing.
- Fill the muffin cups all the way to the top of the lining paper, sprinkle the tops with coarse sugar if you would like. Bake until the tester inserted into the center, comes out clean, about 35 to 40 minutes.
- Remove the muffins from the oven, let cool for 2 minutes, and then place the muffins on their side on a towel to finish cooling. This prevents the muffin tops from sinking.