Back to Raspberry Corn Bread Muffins

Print Options


Card Sizes

Raspberry Corn Bread Muffins Recipe

Raspberry Corn Bread Muffins Recipe

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
TOTAL TIME: Prep: 15 min. Bake: 40 min. + cooling YIELD:24 servings


  • 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.

Nutritional Facts

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