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.
Ingredients
Scale
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
Instructions
- 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.
- In a large mixing bowl, thoroughly combine flour, granulated sugar, cornmeal, baking powder, and salt using a whisk until evenly distributed.
- Create a separate mixture by whisking milk, eggs, and fully melted butter until smooth and well integrated.
- 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.
- After resting, tenderly incorporate fresh raspberries into the batter, distributing them evenly without crushing the delicate fruit.
- 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.
- 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