Ina Garten Raspberry Corn Muffins

Ina Garten raspberry corn muffins use an easy trick: the preserves go in after baking, not before. She pipes raspberry jam into the center of each muffin after cooling, keeping the crumb tender. These breakfast ideas make a batch of 12 in about 45 minutes.

Pour your wet into dry on the lowest mixer speed, and stop the second the batter comes together. Overmix and the muffins go from crisp-topped and tender to flat and gummy, because the batter toughens up quickly.

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten Raspberry Corn Muffins

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

440

kcal

Crisp-topped cornmeal muffins with a tender crumb, baked until golden and then filled with warm raspberry preserves through a pastry bag.

Ingredients

• 3 cups all-purpose flour
  

• 1 cup sugar
  

• 1 cup medium cornmeal
  

• 2 tablespoons baking powder
  

• 1 1/2 teaspoons salt
  

• 1 1/2 cups whole milk
  

• 1/2 pound unsalted butter, melted and cooled
  

• 2 extra-large eggs
  

• 3/4 cup good raspberry preserves

Directions

• Preheat the oven: Preheat the oven to 350 degrees.
• Mix dry and wet: Line 12 large muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs.
• Combine and bake: With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.
• Fill with preserves: After the muffins cool, spoon the raspberry preserves into a pastry bag fitted with a large round tip. Push the tip of the bag through the top of the muffin and squeeze 1 to 2 tablespoons of preserves into the middle. Repeat for each muffin.

Tools for this recipe

• USA Pan 12-cup muffin pan (set of 2), KitchenAid Artisan 5-quart stand mixer, Riccle piping bags and tips set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different jam instead of raspberry?

Any thick jam works here. Strawberry, blueberry, or apricot preserves all fit the same way. Pick something thick enough to stay inside the muffin without running out the bottom. Thin jellies will leak.

How should I store raspberry corn muffins?

Keep filled muffins in an airtight container at room temperature for up to 2 days. After that, the preserves can soften the crumb too much. For longer storage, freeze them unfilled and pipe in the preserves once they thaw.

Can I make the batter ahead of time?

Muffin batter with baking powder starts rising the second the liquid hits the dry ingredients, so it does not hold well overnight. Bake them the same day you mix. You can bake a day ahead and fill with preserves right before serving.

Do I need a pastry bag to fill the muffins?

A zip-lock bag with one corner snipped off works fine. Cut a small hole first, then make it bigger if needed. The opening should be wide enough for the preserves to flow through without too much pressure.

Can I skip the raspberry preserves?

Ina notes these are also good without the filling. Plain, they are a sweet cornmeal muffin with a crisp golden top. Try them warm with butter and honey at the table for a simpler breakfast.