Raspberry Cornmeal Buttermilk Muffins

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Raspberry Cornmeal Buttermilk Muffins

Raspberry Cornmeal Buttermilk Muffins

Level: Intermediate
Makes: 9 large or 12 small muffins

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Ingredients

  • 1 1/2 cups all purpose flour
  • 3/4 cup cornmeal
  • 3/4 cup granulated sugar
  • 2 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs, room temperature, lightly beaten
  • 1/3 cup neutral oil, such as canola
  • 1 cup buttermilk
  • 1 tsp vanilla
  • 1 lemon, zest of
  • 2 cups fresh or frozen raspberries, divided

Recipe Notes

Swapping blackberries for the raspberries is also really lovely.

Instructions

  • Preheat oven to 400F

  • Grease muffin tin with butter or line with paper muffin cups.

  • Combine flour, cornmeal, sugar, baking powder, baking soda and salt in a large mixing bowl. Make a well in the centre of the mixture.

  • Mix eggs, oil, buttermilk, vanilla and lemon zest well in a separate bowl. Gently mix the wet ingredients into the dry ingredients until just incorporated. Do not overmix.

  • Scoop 2 tbsp of the batter into the bottom of each muffin cup. Lightly press 4 raspberries into each muffin. Top with another 2 tbsp of batter, spreading lightly to seal in the raspberries underneath. Top with the remaining raspberries.

  • Bake on the middle rack of the oven for about 20-22 minutes, rotating the pan halfway through baking. The muffins are done when a skewer or toothpick comes out clean.

  • Set the muffin tin on a wire rack for 5 minutes before turning out the muffins to cool.

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