Ina Garten Fresh Raspberry Mini Corn Muffins

Ina Garten fresh raspberry mini corn muffins, easy and soft, get their tender crumb from a 15-minute batter rest. Most corn muffins go dry, but this breakfast batch recipe swaps jam for whole berries that burst with juice in every warm bite.

The 15-minute rest lets the cornmeal soak up the milk, so the crumb stays tender instead of sandy. Fold the raspberries in gently at the end, because rough stirring breaks them apart and turns the batter pink.

Source: Modern Comfort Food (2020)

Ina Garten Fresh Raspberry Mini Corn Muffins

0.0 from 0 votes

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

48

servings

Prep time

25

minutes

Cooking time

20

minutes

Calories

100

kcal

Tender cornmeal muffins studded with whole raspberries and topped with crunchy turbinado sugar. The batter comes together in one bowl, rests briefly, then bakes in 20 minutes.

Ingredients

• Baking spray with flour, such as Pam
  

• 3 cups all-purpose flour
  

• 1 cup granulated sugar
  

• 1 cup fine cornmeal, such as Indian Head
  

• 2 tablespoons baking powder
  

• 1 tablespoon kosher salt
  

• 2 cups whole milk
  

• 2 extra-large eggs
  

• 1/2 pound (2 sticks) unsalted butter, melted
  

• 12 ounces firm fresh raspberries
  

• 2 tablespoons turbinado sugar, such as Sugar in the Raw

Directions

• Preheat and prep pans: Preheat the oven to 375 degrees. Arrange two racks evenly spaced in the oven. Generously spray two mini muffin pans (24 mini muffins each) with the baking spray, including the tops of the pans.
• Mix the batter: In a large bowl, whisk together the flour, granulated sugar, cornmeal, baking powder, and salt. In a separate bowl whisk together the milk, eggs, and butter. Make a well in the middle of the dry ingredients, pour the wet ingredients into the well, and stir with a rubber spatula, just until combined. (Don’t worry if it’s a little lumpy.) Set the batter aside for 15 minutes.
• Fill and top: When the batter has rested, fold the raspberries into the batter with the spatula. With a small (1 3/4-inch) ice cream scoop (you can also use a spoon), fill each muffin cup with a rounded scoop of batter, making sure each one contains some raspberries. Sprinkle the full 2 tablespoons of turbinado sugar on the muffins.
• Bake and serve: Bake for 20 minutes, until the muffins spring back when gently touched and a cake tester comes out clean. Serve warm or at room temperature.

Tools for this recipe

• USA Pan 12-cup muffin pan (set of 2), OXO medium cookie scoop, OXO 11-inch balloon whisk, Sugar In The Raw turbinado sugar, 2 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen raspberries instead of fresh?

Fresh raspberries hold their shape better in the batter and won't bleed as much color. If you only have frozen, don't thaw them first. Toss them in straight from the freezer so they stay firm while you fold them in.

How do I store leftover muffins?

Keep them in an airtight container at room temperature for up to two days. After that, the raspberries make them soggy. Freeze extras in a zip-top bag for up to a month and reheat in a 350-degree oven for about 5 minutes.

Can I make the batter ahead of time?

Ina recommends mixing the batter, covering it, and refrigerating overnight. Fold in the raspberries and scoop into pans the next morning, then bake as directed. It saves real time on busy mornings.

Do I need mini muffin pans, or can I use regular ones?

Standard muffin pans work, but bump the bake time to about 25 to 30 minutes. Check with a cake tester before pulling them out. The yield drops to roughly 18 regular muffins instead of 48 minis.

Can I skip the turbinado sugar on top?

You can leave it off, but the turbinado adds a crunchy contrast to the soft crumb. Regular granulated sugar won't give the same texture because it melts in the oven. Turbinado crystals stay crunchy through baking, and that crunch is what makes the top special.