Raspberry Cornbread Muffins
These fluffy raspberry cornbread muffins are the perfect lightly sweet treat! Filled with fresh raspberries and topped with a sprinkle of coarse sugar, they’re a fun twist on the classic dish.
I think these raspberry cornbread muffins are the prettiest muffins I’ve ever made. With the beautiful red berries and the sparkling tops from the coarse sugar?
Just gorgeous, if I do say so myself.
I already have a favorite cornbread recipe for pairing with savory dishes, like soup, but I wanted to make a version that was on the sweeter side, for things like snacking. Or breakfast. Or more snacking.
And that’s where these muffins came in. They are sweet without being overly sweet.
You still get that wonderful cornbread flavor, yet with little bursts of tart freshness from the berries.
The coarse sugar also gives the muffins even more texture on the top, finishing them off with a sort of sugary crust.
And did I mention that they look pretty? Oh yes, yes I did.
Additional Muffin Recipes You Might Enjoy!
- Gluten Free Honey Corn Bread Muffins
- Strawberry Vanilla Muffins
- Blueberry Coconut Muffins
- Orange Olive Oil Muffins
- Blueberry Almond Muffins
- Apple Cinnamon Chip Muffins
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 1 cup all-purpose flour
- 1 cup fine ground yellow cornmeal
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups buttermilk*
- 6 tablespoons unsalted butter, melted and cooled slightly**
- 2 large eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 cup fresh raspberries
- 1 tablespoon coarse sugar
- Preheat the oven to 400ºF. Line a muffin tin with baking cups and set aside.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt.
- In a medium bowl or liquid measuring cup, whisk together the buttermilk, butter, eggs, vanilla extract and lemon zest.
- Pour the wet ingredients into the bowl with the dry ingredients and mix until just incorporated (do not over mix). Add in the raspberries and gently fold into the batter.
- Evenly scoop the batter into the 14 prepared muffin tins. Sprinkle the tops of the batter evenly with the 1 tablespoon coarse sugar.
- Bake for about 12 to 14 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Cool the muffins in the pan for about 5 minutes, then remove to a wire rack to cool completely.
*To keep these dairy free - use canned light coconut milk (stirred well) in place of the buttermilk.
**To keep these dairy free - use melted coconut oil in place of the butter.
Adapted from Cooking Light
Nutrition Information:Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 164 Total Fat: 6g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 41mg Sodium: 258mg Carbohydrates: 24g Fiber: 1g Sugar: 10g Protein: 3g