Ina Garten’s Fresh Raspberry Mini Corn Muffins Recipe with a Sweet Touch

Fresh raspberry mini corn muffins burst with vibrant flavor and irresistible charm.

Sweet kernels of cornmeal create a tender, golden foundation for these delightful bites.

Delicate raspberries nestle perfectly within the soft, crumbly landscape of each miniature treat.

The combination promises a symphony of textures that dance across your palate with surprising elegance.

Rustic yet refined, these petite morsels elevate the humble corn muffin to an art form.

A sprinkle of turbinado sugar adds a delicate crunch that transforms each nibble into a memorable experience.

You’ll fall in love with these miniature delights that blend comfort and sophistication in every single bite: prepare to be amazed.

Mini Corn Muffins Bursting with Raspberry

• Burst with Fresh Flavor: These mini corn muffins pack a delightful punch of sweet-tart raspberries that dance across your taste buds, creating a perfect balance between the cornmeal's subtle earthiness and the bright, juicy berries.
• Bite-Sized Breakfast Bliss: Perfectly portioned mini muffins make for an adorable and convenient treat that's ideal for grab-and-go mornings, brunch gatherings, or afternoon snacking with friends and family.
• Quick and Simple Preparation: With just one bowl for dry ingredients and another for wet, this recipe comes together in minutes, making it accessible for bakers of all skill levels – from novice kitchen enthusiasts to seasoned home cooks.
• Textural Wonderland: Experience a delightful contrast between the tender, soft muffin interior and the slight crunch from turbinado sugar topping, creating a multi-dimensional eating experience that keeps each bite interesting.

What You Need for These Muffins

• All-Purpose Flour: A key base for the muffin's structure, providing soft and tender texture.
• Granulated Sugar: Adds sweetness and helps with muffin browning and caramelization.
• Cornmeal: Gives a rustic, slightly crunchy texture and authentic corn muffin flavor.
• Baking Powder: Helps the muffins rise and become light and fluffy.
• Salt: Enhances overall flavor and balances the sweetness.

• Milk: Provides moisture and helps bind the ingredients together.
• Eggs: Adds richness, structure, and helps with muffin's rise.
• Unsalted Butter: Contributes to flavor, moisture, and tender crumb.

• Fresh Raspberries: Adds bright, tangy flavor and fresh bursts of fruitiness.
• Turbinado Sugar: Creates a delightful crunchy, sparkling top for the muffins.

• Baking Spray: Ensures easy muffin removal and prevents sticking.

Baking Mini Muffins at Home

Step 1: Prepare Baking Station

Warm up the oven to 375°F (190°C). Position two oven racks evenly. Generously coat two mini muffin pans with baking spray, covering tops and sides completely.

Step 2: Blend Dry Ingredients

• All-purpose flour
• Granulated sugar
• Cornmeal
• Baking powder
• Salt

Whisk ingredients until well blended.

Step 3: Mix Liquid Components

• Milk
• Eggs
• Melted butter

Blend until smooth and integrated.

Step 4: Create Muffin Batter

Create a gentle well in the center of dry ingredients. Pour liquid mixture into the well. Stir with a rubber spatula until just combined. Small lumps are perfect. Allow batter to rest for 15 minutes.

Step 5: Incorporate Fresh Raspberries

Gently fold fresh raspberries into the rested batter. Use a light touch to prevent crushing the delicate fruit.

Step 6: Fill Muffin Cups

Use a small ice cream scoop or spoon to fill each muffin cup. Ensure raspberries are distributed evenly. Sprinkle turbinado sugar across the tops.

Step 7: Bake to Perfection

Slide muffin pans into the preheated oven. Bake for 20 minutes until tops are golden and a cake tester comes out clean. Muffins should spring back when lightly touched.

Step 8: Serve and Enjoy

Remove muffins from oven. Let cool slightly. Serve warm or at room temperature for a delightful treat.

Tips for Moist, Flavorful Corn Muffins

• Maximize Moisture Magic: Resting the batter for 15 minutes allows cornmeal to absorb liquids, creating irresistibly tender muffins with a softer crumb.
• Gentle Raspberry Handling: Fold raspberries delicately into the batter using a light touch to prevent crushing and maintain their beautiful whole shape.
• Pick Perfect Berries: Select fresh, firm raspberries that are plump and vibrant to ensure they hold their structure during baking and deliver pure fruit flavor.
• Scoop for Symmetry: An ice cream scoop guarantees uniform muffin sizes, ensuring consistent baking and a professional-looking batch of mini treats.
• Baking Precision Matters: Watch muffins closely and remove from oven when they're golden and spring back when lightly touched, preventing dry or overdone edges.

Keep Muffins Fresh All Week

• Freeze: Seal cooled muffins in freezer-safe bags with all air removed, preserving freshness for up to 3 months. Stack muffins with parchment paper between layers to prevent sticking and maintain individual texture.
• Refrigerate: Transfer completely cooled muffins into airtight glass containers, ensuring tight seal to block moisture. Keep refrigerated for maximum 2-3 days, preventing potential raspberry moisture from making muffins soggy.
• Reheat: Warm muffins directly from refrigerator or freezer by placing on baking sheet lined with parchment paper. Restore original softness by heating at 180°C for 5-7 minutes, checking periodically to avoid over-drying delicate corn and raspberry texture.

Flavor Variants to Try Next

• Berry Blend Bonanza: Swap raspberries with a mixed berry combination of blueberries, blackberries, and chopped strawberries for a vibrant fruit medley.
• Citrus Zest Sensation: Add orange or lemon zest to the batter and incorporate a small amount of fresh citrus juice to enhance the fruity flavor profile.
• Nutty Crunch Boost: Fold in toasted chopped almonds or pecans into the batter and sprinkle additional chopped nuts on top for extra texture and depth.
• Chocolate Raspberry Rush: Mix in mini dark chocolate chips alongside the raspberries and reduce sugar slightly to balance the sweetness.

Mini Muffin Sign-Off

Raspberry corn mini muffins embody Ina Garten’s signature culinary magic, blending sweet and tangy flavors with rustic charm.

Classic ingredients dance together, creating miniature masterpieces that elevate breakfast or brunch experiences.

Homemade goodness shines through each delicate bite, promising pure delight for passionate bakers.

Minimal effort yields maximum satisfaction with this foolproof recipe that celebrates seasonal raspberries.

Small yet mighty, these muffins showcase how simple ingredients can create extraordinary moments of culinary joy.

Passionate cooks and raspberry enthusiasts, dive into this delectable journey – share your muffin magic, snap a photo, spread the deliciousness, and let fellow food lovers marvel at your baking prowess.

Ina Garten Fresh Raspberry Mini Corn Muffins Recipe

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4.7 from 34 reviews

• Total Time: 35 minutes
• Yield: 12 1x

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Description

Ina Garten’s fresh raspberry mini corn muffins deliver a delightful twist on classic cornbread with sweet-tart berries nestled in golden, tender crumbs. Small yet powerful, these little muffins promise a burst of summer flavor that will charm breakfast tables and afternoon tea spreads.

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Ingredients

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Main Ingredients:

• 3 cups (720 milliliters) all-purpose flour
• 1 cup (240 milliliters) whole milk
• 12 ounces (340 grams) firm fresh raspberries
• ½ pound (227 grams or 2 sticks) unsalted butter, melted
• 2 extra-large eggs

Dry Ingredients:

• 1 cup (200 grams) granulated sugar
• 1 cup (120 grams) fine cornmeal, such as Indian Head
• 2 tablespoons (30 milliliters) baking powder
• 1 tablespoon (15 milliliters) kosher salt

Finishing Ingredient:

• 2 tablespoons (30 milliliters) turbinado sugar, such as Sugar in the Raw

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Instructions

1. Heat the oven to 190°C (375°F) and position two racks with equal spacing. Thoroughly coat two 24-cavity mini muffin pans with baking spray, ensuring complete coverage including pan tops.
2. In a large mixing bowl, thoroughly combine flour, granulated sugar, cornmeal, baking powder, and salt using a whisk until evenly distributed.
3. Create a separate mixture by whisking milk, eggs, and fully melted butter until smooth and well integrated.
4. Create a central indentation in the dry ingredient mixture and carefully pour the liquid ingredients into the well. Gently blend using a rubber spatula, maintaining a slightly lumpy texture. Allow the batter to rest for 15 minutes, enabling ingredient absorption.
5. After resting, tenderly incorporate fresh raspberries into the batter, distributing them evenly without crushing the delicate fruit.
6. Utilize a small 1¾-inch ice cream scoop or spoon to portion batter into mini muffin cavities. Ensure each cavity contains batter and raspberries. Generously sprinkle turbinado sugar across the muffin tops for added texture and sweetness.
7. Bake for approximately 20 minutes until muffins exhibit a springy resistance when lightly touched and a cake tester emerges clean. Serve either warm or at room temperature for optimal enjoyment.

Notes

• Bake muffins until they spring back when gently pressed, revealing a perfectly golden top that signals their readiness.
• Distribute raspberries with a delicate touch, preventing them from breaking and maintaining their vibrant color throughout the batter.
• Select plump, firm raspberries that will hold their shape and provide bursts of juicy flavor in every bite.
• Measure batter precisely using an ice cream scoop, guaranteeing uniform muffins that bake evenly and look professionally crafted.
• Let the batter rest briefly, allowing ingredients to meld and create a lighter, more tender muffin texture.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 mini muffin (out of 48 servings)
• Calories: 102
• Sugar: 5.51g
• Sodium: 215.11mg
• Fat: 4.41g
• Saturated Fat: 2.62g
• Carbohydrates: 14.57g
• Fiber: 0.9g
• Protein: 1.48g
• Cholesterol: 11.24mg