Raspberry Corn Bread Muffins Recipe

5 3 3
Raspberry Corn Bread Muffins Recipe
Raspberry Corn Bread Muffins Recipe photo by Taste of Home
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Raspberry Corn Bread Muffins Recipe

Read Reviews
5 3 3
Publisher Photo
These are my son's favorites. He calls them "surprise muffins" because I pipe raspberry preserves into their centers. He likes them so much that sometimes I bake them in jumbo muffin tins, adding more preserves than I do for the regular size. -Sue Santulli, Sea Girt, New Jersey
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling

Ingredients

  • 3 cups all-purpose flour
  • 1 cup cornmeal
  • 1 cup sugar
  • 6 teaspoons baking powder
  • 1-1/2 teaspoons salt
  • 2 eggs
  • 1-1/2 cups milk
  • 1 cup butter, melted
  • 1/2 cup raspberry preserves

Directions

In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, combine the eggs, milk and butter; add to dry ingredients and beat on low speed just until blended.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 17-19 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
Using the end of a 3/8-in.-wide wooden spoon handle, make a hole in the center of each muffin. Place preserves in a resealable plastic bag; cut a small hole in a corner of bag. Fill the hole in each muffin with preserves. Yield: about 2 dozen.
Originally published as Raspberry Corn Bread Muffins in Quick Cooking September/October 2002, p29

Nutritional Facts

1 each: 209 calories, 9g fat (5g saturated fat), 40mg cholesterol, 338mg sodium, 30g carbohydrate (13g sugars, 1g fiber), 3g protein.

  • 3 cups all-purpose flour
  • 1 cup cornmeal
  • 1 cup sugar
  • 6 teaspoons baking powder
  • 1-1/2 teaspoons salt
  • 2 eggs
  • 1-1/2 cups milk
  • 1 cup butter, melted
  • 1/2 cup raspberry preserves
  1. In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, combine the eggs, milk and butter; add to dry ingredients and beat on low speed just until blended.
  2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 17-19 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
  3. Using the end of a 3/8-in.-wide wooden spoon handle, make a hole in the center of each muffin. Place preserves in a resealable plastic bag; cut a small hole in a corner of bag. Fill the hole in each muffin with preserves. Yield: about 2 dozen.
Originally published as Raspberry Corn Bread Muffins in Quick Cooking September/October 2002, p29

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Reviews forRaspberry Corn Bread Muffins

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hkarow9713 User ID: 7604678 268061
Reviewed Jun. 17, 2017

"These are definitely a family favorite! They are so easy to make and it works great as a cornbread in a baking dish too! The baking time will need to be adjusted accordingly if you do it in the dish. Great recipe!"

MY REVIEW
sgronholz User ID: 1473861 265189
Reviewed Apr. 26, 2017

"I've been making these delicious muffins for over 10 years and they're definitely a family favorite! As a Volunteer Field Editor for TOH, I highly recommend them!"

MY REVIEW
my.recipe.box84 User ID: 5145661 37121
Reviewed Jun. 19, 2010

"I'm not a big cornmeal person but these muffins are to die for. I used strawberry jam instead of the raspberry preserves since that was what I had on hand. NOT for someone who is calorie conscious, they are very buttery."

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