Are you looking for a delicious breakfast treat? Ina Garten Raspberry Corn Muffins Recipe is perfect for you.
These muffins are sweet, moist, and bursting with flavor. The combination of cornmeal and fresh raspberries is amazing.
You can make this Ina Garten Raspberry Corn Muffins Recipe in just 30 minutes. They’re perfect for busy mornings or weekend brunches.
Your family will love these golden, tender muffins. The recipe is simple and beginner-friendly. Let me show you how to make these delightful treats at home.
When I First Discovered Ina Garten Raspberry Corn Muffins
I first tried these muffins at a friend’s house. She served them warm with butter on top. The texture was incredibly light and fluffy.
The raspberries added a sweet and tangy burst. I immediately asked for the recipe. She told me it was inspired by Ina Garten.
I went home and tried making them myself. They turned out absolutely perfect on my first attempt.
Now I bake them every weekend for my family. These muffins have become our favorite breakfast staple.
Equipment List
- Large mixing bowl
- Whisk
- Muffin tin with 12 cups
- Paper liners
- Measuring cup and spoons
- Rubber spatula
- Oven thermometer
Ingredients You Need for Ina Garten Raspberry Corn Muffins
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 and 1/2 cups fresh raspberries
Step-by-Step Guide
- Set your oven to 375°F (190°C) right away.
- Line your muffin tin with paper liners now.
- This prevents the muffins from sticking later.
- Combine flour, cornmeal, and sugar in a bowl.
- Add baking powder and salt to the mixture.
- Whisk everything together until well combined.
- Crack eggs into a separate bowl first.
- Add milk, melted butter, and vanilla extract.
- Whisk until the mixture is smooth and combined.
- Pour wet ingredients into the dry mixture slowly.
- Stir gently until just combined together.
- Don’t overmix or muffins will be tough.
- Fold raspberries into the batter very carefully.
- Be gentle so they don’t break apart.
- Some will break, and that’s perfectly okay.
- Scoop batter into prepared muffin cups evenly.
- Fill each cup about three-quarters full.
- Bake for 20-25 minutes until golden brown.
- Insert a toothpick to check for doneness.
- Let muffins cool in the pan for 5 minutes.
- Transfer them to a wire rack afterward.
- Serve warm with butter or eat them plain.
Tips to Make the Best Ina Garten Raspberry Corn Muffins
- Don’t overmix your batter at all.
- Overmixing creates tough, dense muffins instead.
- Use fresh raspberries for the best flavor possible.
- Frozen berries work but add them still frozen.
- Room temperature ingredients mix together better always.
- Check your baking powder to ensure it’s fresh.
- Old baking powder won’t help muffins rise properly.
- Fill muffin cups evenly for uniform baking results.
- Rotate the pan halfway through baking time.
- This ensures all muffins bake evenly together.
FAQs about Ina Garten Raspberry Corn Muffins
Q: Can I use frozen raspberries instead of fresh?
A: Yes, you can use frozen raspberries successfully. Don’t thaw them before adding to batter.
Q: How do I store leftover muffins properly?
A: Store muffins in an airtight container tightly. They stay fresh for 3 days at room temperature.
Q: Can I make the batter ahead of time?
A: It’s best to bake immediately after mixing. The baking powder starts working right away quickly.
Q: Why are my muffins dry and crumbly?
A: You may have overbaked them too long. Or you possibly overmixed the batter earlier.
Q: Can I substitute the butter with oil?
A: Yes, use the same amount of vegetable oil. The texture will be slightly different though.
Final Thoughts
This Ina Garten Raspberry Corn Muffins Recipe is truly wonderful. These muffins are perfect for any breakfast occasion.
The ingredients for Ina Garten Raspberry Corn Muffins are simple. Learning how to make Ina Garten Raspberry Corn Muffins is easy.
You’ll impress everyone with these delicious treats. The sweet raspberries and cornmeal work perfectly together.
Try baking a batch this weekend for yourself. Your kitchen will smell absolutely amazing while baking. Share these muffins with friends and family soon.
They’ll definitely ask you for the recipe too.
More Amazing Recipes
- Martha Stewart French Toast Recipe
- Martha Stewart Blueberry Muffins Recipe
- Martha Stewart Egg Strata Recipe
- Martha Stewart Blueberry Muffins Recipe
Ina Garten Raspberry Corn Muffins Recipe
Equipment
- Large mixing bowl
- Whisk
- Muffin tin with 12 cups
- Paper liners
- Measuring cup and spoons
- Rubber spatula
- Oven thermometer
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 cup unsalted butter melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 and 1/2 cups fresh raspberries
Instructions
- Set your oven to 375°F (190°C) right away.
- Line your muffin tin with paper liners now.
- This prevents the muffins from sticking later.
- Combine flour, cornmeal, and sugar in a bowl.
- Add baking powder and salt to the mixture.
- Whisk everything together until well combined.
- Crack eggs into a separate bowl first.
- Add milk, melted butter, and vanilla extract.
- Whisk until the mixture is smooth and combined.
- Pour wet ingredients into the dry mixture slowly.
- Stir gently until just combined together.
- Don’t overmix or muffins will be tough.
- Fold raspberries into the batter very carefully.
- Be gentle so they don’t break apart.
- Some will break, and that’s perfectly okay.
- Scoop batter into prepared muffin cups evenly.
- Fill each cup about three-quarters full.
- Bake for 20-25 minutes until golden brown.
- Insert a toothpick to check for doneness.
- Let muffins cool in the pan for 5 minutes.
- Transfer them to a wire rack afterward.
- Serve warm with butter or eat them plain.
Notes
- Don’t overmix your batter at all.
- Overmixing creates tough, dense muffins instead.
- Use fresh raspberries for the best flavor possible.
- Frozen berries work but add them still frozen.
- Room temperature ingredients mix together better always.
- Check your baking powder to ensure it’s fresh.
- Old baking powder won’t help muffins rise properly.
- Fill muffin cups evenly for uniform baking results.
- Rotate the pan halfway through baking time.
- This ensures all muffins bake evenly together.
