Raspberry Sweet Corn Muffins

Raspberry corn breakfast muffins on a white tray

5 from 2 votes

Raspberry Sweet Corn Muffins

This recipe uses frozen corn kernels but steeps them in milk and butter. The muffins are loaded with fresh raspberries and are not overly sweet. The cornmeal gives the muffins a nice crunch.

Prep Time20

Cook Time35

Course: Breakfast

Cuisine: American

Servings:

Calories: 250kcal

Author: Dorothy Stainbrook

Equipment

12-cup muffin tin
medium saucepan
Stand mixer

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

Nutrition