Skip links
Taste of Home Logo
Raspberry Corn Bread Muffins

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

  • 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.

Nutrition Facts

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

Reviews

Average Rating: 5
  • hkarow9713
    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!

  • sgronholz
    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.recipe.box84
    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.

© 2020 RDA Enthusiast Brands, LLC