Sweet corn and fall raspberries…the epitome of high summer on our small farm. The old saying “if it grows together, it goes together” fits this crunchy, sweet breakfast muffin recipe. Simple to make, and if you can’t find fresh sweet corn, frozen corn kernels work just as well. Either way, freshen the corn kernels up in a milk and butter melt to eek out the best flavor imaginable.
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Ingredients and Substitutions
Here is an illustrated list of the needed ingredients for these berry cornmeal muffins. Check out the recipe below for detailed measurements and cooking instructions.
Substitutions:
- Corn: I used frozen sweet corn for testing the recipe, as I wanted to make these muffins for the holidays and I knew fresh sweet corn would not be available at that time. Frozen vegetables are often even tastier than what you might find in the grocery store, as they are harvested when ripe and flash frozen. See the tips below if you want to make these with fresh sweet corn.
- Raspberries: Frozen raspberries are certainly an option, but raspberries are so delicate that the frozen ones are often picked and frozen before they are completely ripe. Use fresh if you can or pick up some fresh ones at the farmers’ market and freeze them yourself for winter cooking.
- Milk: Whole milk is needed for this recipe to come out perfect. You need the higher fat content of whole milk as opposed to 2%, skim milk, or the nut milks.
- Cornmeal: Fine-ground cornmeal is recommended. The coarser meal is OK, but it will give you a more gritty texture, which takes away from the moisture of the muffins.
- Garnishing sugar: A coarse sugar, like turbinado sugar, is often recommended to sprinkle on the batter before baking. It is pretty and add the sweet crunch with each bite. I didn’t have any on hand so I just sprinkled with regular granulated sugar and the muffins were still excellent.
This recipe for raspberry blue corn scones is a delicious, creative twist on using cornmeal and raspberries together.
Baking Tips:
The recipe below has been tested many times by myself, my family and my colleagues at the farmers’ market. Here are a few tips learned along the way:
- Blackberries, blueberries or peaches are good substitutions for the raspberries if you don’t have access to good raspberries
- If you want to use fresh sweet corn, cut the kernels from the corncobs by placing the cobs inside a shallow bowl and running a sharp knife in between the kernels and the cobs. This photo shows you how to strip the kernels.
- Steeping the corn in milk and butter is worth the extra step, even when using frozen corn
- As with most muffins and cakes, do not overmix the batter. When adding the flour mixture to the wet ingredients just gently stir in enough that no dry flour bits remain.
- Be even more gentle when mixing in the raspberries so they don’t completely fall apart.
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Raspberry Sweet Corn Muffins
Equipment
- 12-cup muffin tin
Ingredients
- 1 ½ Cups frozen sweet corn kernels
- 8 Tablespoons unsalted butter (1 stick)
- ½ Cup whole milk
- 1 ¼ Cup all purpose flour
- 2 Teaspoons baking powder
- ½ Cup yellow cornmeal
- 1 Teaspoon kosher salt
- 2 eggs
- 1 Cup granulated sugar
- 1 Teaspoon orange zest or as much zest that comes from 1 orange
- 2 ½ Cups fresh raspberries can use frozen, but let them thaw
- 2 Teaspoons sugar for sprinkling on top (use coarse sugar if possible)
Instructions
- Preheat the oven to 375 degrees F.Add the corn, butter and milk to a medium saucepan and cook over medium heat until the butter has melted and the milk is starting to steam. Remove from heat and set aside to cool. Let it cool to room temperature.1 1/2 Cups frozen sweet corn kernels, 8 Tablespoons unsalted butter, 1/2 Cup whole milk
- To a large bowl, add the flour, baking powder, cornmeal and salt. Whisk together thoroughly and set aside.1 1/4 Cup all purpose flour, 2 Teaspoons baking powder, 1/2 Cup yellow cornmeal, 1 Teaspoon kosher salt
- In a stand mixer beat the eggs and sugar together until creamy. Remove the mixer bowl and add the corn kernel-butter-milk mixture, along with the orange zest to the bowl. Stir together until well mixed.2 eggs, 1 Cup granulated sugar, 1 Teaspoon orange zest
- Add the flour mixture to the liquid ingredients in the mixer bowl. Stir together until flour is incorporated. I use a slotted spoon or spatula for this.Gently fold in the raspberries, trying to keep some whole but getting them dispersed throughout the batter.2 1/2 Cups fresh raspberries
- Line the muffin pan with muffin papers (or just grease the muffin tin.Divide the batter evenly among the muffin cups. Sprinkle the coarse sugar on top of each muffin (optional)Bake in the preheated oven 35 minutes, checking to see if the tops are golden brown.Muffins will keep for about a week in a sealed container.2 Teaspoons sugar
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