july 12, 2022
Morning on a hot and sultry weekend. Hanging around the house for late breakfast appeals more than dressing for brunch at a cafe. You have all the fixings for a light breakfast, except muffins. If you have an ear of fresh corn and some summer berries, you will likely also have the basics for baking. Prep these Raspberry Fresh Corn Muffins the night before. After a quick stir and bake, you will enjoy warm fluffy fruit filled treats in the comfort of your home. Any left may be frozen to enjoy later.
Raspberry Fresh Corn Muffins are easy and versatile. Blueberries and chopped strawberries work, too. In the off season, no one will judge if you use canned or frozen corn. It’s the corn which gives these golden treats their unique texture.
Add raspberries and fresh corn to nearly any basic muffin recipe and you’ve got a winner. I tried this with my Fluffy Breakfast Muffins and cannot wait to try these additions to a chocolate muffin recipe.
I used gluten free flour in this recipe, but regular all purpose flour gives the same sweet result.
This summer muffins recipe makes twelve fat muffins, enough to share with those you love to feed.
Raspberry Fresh Corn Muffins
recipe by Michele Humlan, The Good Eats Company
makes 12 muffins
ingredients
2 cups gluten free flour – I like King Arthur Measure for Measure*
⅔ cup yellow cornmeal
4 teaspoons baking powder
1 teaspoon fine sea salt
kernels from one ear corn, uncooked
generous cup fresh raspberries (blueberries or chopped strawberries also good)
½ cup sugar
½ cup neutral oil like canola
1 teaspoon pure vanilla extract
one large egg, at room temperature
1 cup whole milk
* regular all purpose flour works just as well
directions
- Preheat oven to 375 degrees.
- In large mixing bowl, whisk flour, cornmeal, baking powder and salt.
- In smaller bowl, whisk oil with sugar and vanilla.
- Add egg to wet ingredients and whisk well.
- Add milk gradually to this mixture.
- Gently toss corn kernels and raspberries into the dry mix to lightly coat; this keeps them from sinking to the bottom of the muffins.
- Pour wet ingredients over dry and use spatula to gently mix just until all is combined.
- Spray muffin tin with cooking spray and divide batter into the cups.
- Bake until puffed and golden, about 18-19 minutes.
- These muffins are good warm or at room temperature.
- When completely cooled, they may be frozen and defrosted for later use; once defrosted, they do best if very lightly warmed in the microwave or oven/toaster oven.
Just made the muffins. So good! I am looking forward to trying with blueberries. I am thinking about adding some cinnamon to the recipe with the blueberries. Thanks again for sharing!
Way to go, Karen! I know blueberries will work since I put Blueberry Fresh Corn Muffins on my client menus in June and they rocked. Loving the idea of adding cinnamon and will try this with my next batch. Thanks !!!
Thanks for the compliment, Michele re: the cinnamon. I will be trying the blueberry version soon.
?
Hi Michele!
Just made blueberry/corn muffins and added a teaspoon of Saigon cinnamon to the mix. They are very yummy! Thanks for sharing this recipe!
Karen
Hey, there! You just gave me a great idea for my company’s fall menus. Corn is leaving and local apples are arriving, so I’ll use your addition of cinnamon to a berry apple muffin. Thank you! Inspiration comes from good sources like you.
Thanks for reading, Karen.
Michele
Hi Michele,
I’m glad to be an inspiration! I can’t wait to see the new recipe using apples and berries. It will probably be one I will have to try.
Take care,
Karen
Hi again with another adaptation to your raspberry corn muffins. This week’s muffin is your corn muffin recipe (minus the fresh corn) with fresh peaches, cinnamon, and nutmeg. (My mom always put nutmeg in her peach custard pie.) I also added about another 1/4 cup of flour as the batter was pretty wet. They are pretty darn good!
Thanks again for sharing the recipe!
Have a great weekend!
Karen
Hi, Karen- I’m thrilled you found a versatile recipe! Since berries are on their way out here, next I’ll be testing a gingerbread muffin recipe I use, but as a cake with shredded Virginia apples, and your warming spice idea of cinnamon and nutmeg plus cloves and ginger. Peach muffins sound so comforting and any recipe that reminds us of our mom’s cooking is a keeper!
Thanks, Michele! I will be waiting for that gingerbread/apple cake. Sounds delicious!!
Karen
I am going to have to try this recipe! Thanks for sharing it!
I can taste the bursts of flavor as I read your recipe!
Then my goals have been met. Thanks, Linda!