Nutritional Info

Nutrition Facts

Serving Size 1 (82g)

Calories 300
Calories from Fat 224 (75%)
Amount Per Serving %DIV
Total Fat 24.9g 38%
Saturated Fat 6.3g 32%
Monounsaturated Fat 16.7g
Polyunsaturated Fat 1.9g
Trans Fat 0.0g
Cholesterol 16.4mg 5%
Sodium 200.6mg 9%
Potassium 48mg 1%
Total Carbohydrate 17.1g 6%
Dietary Fiber 0.2g 1%
Sugars 12.6g
Protein 1.1g 2%

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Recipe Description
I grew and sold organic raspberries during my early farming years, and I often baked raspberry muffins using any berries I had left over. Through my kitchen window, I could see customers driving up to the raspberry stand. If their timing was right, in addition to baskets of fresh raspberries, they could buy a still warm, invitingly moist corn muffin, loaded with fresh raspberries, to eat on the way home.
Prep time
20 min
Cook time
25 min
Ready In
45 min


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Serves To:USMetric
1 1/2 Cup(c)  unbleached, all purpose flour
1 Cup(c)  yellow cornmeal, finely ground
1 Tablespoon(T)  baking powder
1/2 Teaspoon(t)  baking soda
1/2 Teaspoon(t)  salt
1 Teaspoon(t)  cinnamon, ground
2   large eggs
1/2 Cup(c)  honey
1/4 Cup(c)  sugar
1 Cup(c)  buttermilk
6 Tablespoon(T)  unsalted butter, melted
1/2 Pint(pt)  fresh raspberries


Position a rack in the center of the oven and preheat the oven to 400° F. Butter 12 standard muffin cups or line them with cupcake liners. Place the flour, cornmeal, baking powder, baking soda, salt and cinnamon in a large bowl and whisk to combine well. Place the eggs, honey, sugar, buttermilk and melted butter in a small bowl and whisk to combine well. Add the egg mixture to the flour mixture and stir with a rubber spatula until just combined. Gently fold in the raspberries. Do not over mix the batter or the muffins will be tough. Spoon the batter into the prepared muffin cups, filling them almost to the brim. Bake the muffins until they are golden brown and a toothpick inserted in the center ofone comes out clean, 20 to 25 minutes. Place the muffin pan on a wire rack and let the muffins cool for about 10 minutes. Remove the muffins from the pan and serve warm. The muffins taste best the day they are made but, if necessary, they can be stored in an airtight container for up to 2 days. Reheat them in a microwave for about 10 seconds or in a preheated 350° F oven for 5 to 10 minutes.

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Raspberry Corn Muffins
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