Raspberry Corn Muffins

Fluffy and moist muffins with the sweetness of raspberries and the subtle crunch of cornmeal.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1/2 cup milk
• 1/2 cup unsalted butter (melted)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries (or frozen, but thawed and drained)
• 1/4 cup coarse sugar (for topping, optional)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
   • Line a muffin tin with paper liners or grease it with non-stick spray.
2. Mix the Dry Ingredients:
   • In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, and both sugars until well combined.
3. Mix the Wet Ingredients:
   • In a separate bowl, whisk together the milk, melted butter, eggs, and vanilla extract.
4. Combine Wet and Dry Ingredients:
   • Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; it’s okay if the batter is a little lumpy.
5. Fold in the Raspberries:
   • Gently fold in the raspberries, being careful not to crush them.
6. Fill the Muffin Tin:
   • Divide the batter evenly among the muffin cups, filling each about 2/3 of the way full. Sprinkle the tops with coarse sugar if you like a little extra crunch and sweetness.
7. Bake the Muffins:
   • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool and Serve:
   • Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Tips:

• For a twist, you can add a teaspoon of lemon zest to the batter for a citrusy brightness.
• If using frozen raspberries, don’t thaw them completely to prevent the batter from turning pink.

Enjoy your Raspberry Corn Muffins, a perfect treat for breakfast or an afternoon snack!