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Raspberry Corn Bread Muffins

 Raspberry Corn Bread Muffins
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
24 ServingsPrep: 15 min. Bake: 40 min. + cooling


  • 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


  • 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.
Nutritional Facts: 1 serving (1 each) equals 209 calories,

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Raspberry Corn Bread Muffins (continued)

Nutritional Facts: 9 g fat (5 g saturated fat), 40 mg cholesterol, 338 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein.