Ina Garten Fresh Raspberry Mini Corn Muffins

Ina Garten’s Fresh Raspberry Mini Corn Muffins is made with all-purpose flour, granulated sugar, fine cornmeal, baking powder, kosher salt, whole milk, eggs, unsalted butter, fresh raspberries, and turbinado sugar. This delicious corn muffin recipe creates a tasty breakfast or snack that takes about 50 minutes to prepare and can serve up to 48 mini muffins.

This Fresh Raspberry Mini Corn Muffins Recipe Is From Modern Comfort Food Cookbook by Ina Garten

Ingredients Needed:

• 3 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup fine cornmeal, such as Indian Head
• 2 tablespoons baking powder
• 1 tablespoon kosher salt
• 2 cups whole milk
• 2 extra-large eggs
• ½ pound (2 sticks) unsalted butter, melted
• 12 ounces firm fresh raspberries
• 2 tablespoons turbinado sugar, such as Sugar in the Raw

How To Make Fresh Raspberry Mini Corn Muffins?

1. Preheat the oven: Preheat the oven to 190°C (375°F) and arrange two racks evenly spaced. Generously spray two mini muffin pans (24 mini muffins each) with the baking spray, including the tops of the pans.
2. Mix dry ingredients: In a large bowl, whisk together the flour, granulated sugar, cornmeal, baking powder, and salt.
3. Mix wet ingredients: In a separate bowl, whisk together the milk, eggs, and melted butter.
4. Combine ingredients: Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir with a rubber spatula until just combined (it’s okay if the batter is a little lumpy). Let the batter rest for 15 minutes.
5. Fold in raspberries: After the batter has rested, gently fold in the raspberries with the spatula.
6. Fill muffin cups: Using a small (1¾-inch) ice cream scoop or a spoon, fill each muffin cup with a rounded scoop of batter, ensuring each one contains some raspberries. Sprinkle the tops with the 2 tablespoons of turbinado sugar.
7. Bake muffins: Bake for 20 minutes, until the muffins spring back when gently touched and a cake tester comes out clean. Serve warm or at room temperature.

Recipe Tips:

• Rest the batter for 15 minutes: Allowing the batter to rest helps it absorb the liquids better, making the muffins fluffier.
• Gently fold the raspberries: Avoid overmixing the batter when adding raspberries to prevent breaking them and turning the batter pink.
• Use fresh, firm raspberries: Fresh, firm raspberries hold their shape during baking and won’t make the muffins soggy.
• Fill muffin cups evenly: Using an ice cream scoop helps ensure all muffins are the same size and bake evenly.
• Don’t overbake: Keep an eye on the muffins in the oven. They should spring back when touched and be slightly golden on top.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover muffins cool to room temperature. Then, place them in an airtight container and refrigerate for up to 3 days.
• Freeze: After the muffins have cooled to room temperature, place them in a freezer-safe bag or container. Freeze them for up to 3 months. To thaw, leave them at room temperature for a few hours or overnight.
• Reheat: Preheat the oven to 180°C (350°F). Place the muffins on a baking sheet and warm them for 5-10 minutes, until heated through.

Nutrition Facts

Serving Size: 1 mini muffin (out of 48 servings)

• Calories: 102
• Total Fat: 4.41g
• Saturated Fat: 2.62g
• Cholesterol: 11.24mg
• Sodium: 215.11mg
• Potassium: 43.44mg
• Total Carbohydrate: 14.57g
• Dietary Fiber: 0.9g
• Sugars: 5.51g
• Protein: 1.48g

Try More Ina Garten Recipe:

• Ina Garten Bacon Egg & Cheddar Sandwich
• Ina Garten Apple Cinnamon Dutch Baby
• Ina Garten Creamed Spinach & Eggs
• Ina Garten Croissants With Smoked Salmon