Best 10 Raspberry Lemon Corn Muffins Recipes

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When you crave a delicious and delightful treat, raspberry lemon corn muffins come to the rescue. These muffins are bursting with bright raspberry flavor, a hint of lemon zest, and a tender, moist cornbread base. With their vibrant color and tantalizing aroma, these muffins are sure to become a favorite for breakfast, brunch, or afternoon snacks. Whether you're a seasoned baker or just starting out, this article will provide you with the ultimate guide to creating the perfect raspberry lemon corn muffins.

Let's cook with our recipes!

RASPBERRY CORN MUFFINS



Raspberry Corn Muffins image

I don't recall where I got this recipe, but these golden muffins have been a hit whenever I made them for brunch or give them as gifts. They're moist, yummy and good for you, too. -Jane Bray, Temple Terrace, Florida

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 10

1 cup all-purpose flour
1 cup cornmeal
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, room temperature, lightly beaten
1 1/2 cups fat-free plain yogurt
2 tablespoons butter, melted
1 cup fresh raspberries

Steps:

  • In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. In another large bowl, combine the eggs, yogurt and butter until smooth. Stir in dry ingredients just until moistened. Fold in raspberries., Coat muffin cups with cooking spray; fill three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm.

Nutrition Facts : Calories 164 calories, Fat 3g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 175mg sodium, Carbohydrate 29g carbohydrate, Fiber 2g fiber), Protein 5g protein.

RASPBERRY CORN MUFFINS



Raspberry Corn Muffins image

Provided by Ina Garten

Categories     side-dish

Time 1h10m

Yield 12 large muffins

Number Of Ingredients 9

3 cups all-purpose flour
1 cup sugar
1 cup medium cornmeal
2 tablespoons baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups whole milk
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup good raspberry preserves

Steps:

  • Preheat the oven to 350 degrees F.
  • Line 12 large muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.
  • After the muffins cool, spoon the raspberry preserves into a pastry bag fitted with a large round tip. Push the tip of the bag through the top of the muffin and squeeze 1 to 2 tablespoons of preserves into the middle. Repeat for each muffin.

FRESH RASPBERRY MINI CORN MUFFINS



Fresh Raspberry Mini Corn Muffins image

I can't write a cookbook about comfort food without including corn muffins; they're my guilty pleasure. Corn muffins can be dry and tasteless but allowing the batter to sit for 15 minutes gives the dry ingredients time to absorb the wet ones and results in moister muffins. This is a variation on my favorite Raspberry Corn Muffins from The Barefoot Contessa Cookbook made with fresh raspberries instead of raspberry jam.

Provided by Ina Garten Bio & Top Recipes

Time 50m

Yield 48 muffins

Number Of Ingredients 11

Baking spray with flour, such as Pam
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
1/2 pound (2 sticks) unsalted butter, melted
12 ounces firm fresh raspberries
2 tablespoons turbinado sugar, such as Sugar in the Raw

Steps:

  • Preheat the oven to 375 degrees F. Arrange two racks evenly spaced in the oven. Generously spray two mini muffin pans (24 mini muffins each) with the baking spray, including the tops of the pans.
  • In a large bowl, whisk together the flour, granulated sugar, cornmeal, baking powder, and salt. In a separate bowl whisk together the milk, eggs, and butter. Make a well in the middle of the dry ingredients, pour the wet ingredients into the well, and stir with a rubber spatula, just until combined. (Don't worry if it's a little lumpy.) Set the batter aside for 15 minutes.
  • When the batter has rested, fold the raspberries into the batter with the spatula. With a small (1 3/4-inch) ice cream scoop (you can also use a spoon), fill each muffin cup with a rounded scoop of batter, making sure each one contains some raspberries. Sprinkle the full 2 tablespoons of turbinado sugar on the 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.
  • Make ahead: Prepare the batter completely, cover, and refrigerate. Scoop and bake the next day.

RASPBERRY-LEMON CORN MUFFINS



Raspberry-Lemon Corn Muffins image

Categories     Bread     Fruit     Breakfast     Brunch     Bake     Quick & Easy     Raspberry     Lemon     Cornmeal     Summer     Gourmet

Yield Makes 15 muffins

Number Of Ingredients 13

1 cup all-purpose flour
1 cup yellow cornmeal
3/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 tablespoons finely grated fresh lemon zest
1 1/2 sticks (3/4 cup) unsalted butter, melted and cooled
3/4 cup whole milk
2 large egg yolks
1 whole large egg
1 1/2 cups raspberries (6 ounces)
2 to 3 tablespoons sanding (coarse) or granulated sugar
paper or foil muffin-cup liners

Steps:

  • Preheat oven to 400°F and line 15 (1/3-cup) muffin cups with liners, dividing evenly between 2 pans (muffins cook more evenly with empty cups among them).
  • Whisk together flour, cornmeal, granulated sugar, baking powder, salt, and zest in a large bowl. Whisk together butter, milk, yolks, and whole egg and stir into flour mixture until just combined.
  • Gently stir in berries and divide batter evenly among cups (each cup will be about three fourths full).
  • Bake in middle of oven (or upper and lower thirds if necessary) 10 minutes, then sprinkle tops evenly with sanding sugar. Bake muffins until tops are golden and a tester comes out clean, about 7 minutes more. Remove muffins from pans and cool on a rack.

RASPBERRY LEMON MUFFINS



Raspberry Lemon Muffins image

This is the perfect muffin - really yummy flavor yet not much sugar. I've used different fruits too - blueberries and raspberries are our absolute favorites, but strawberries, peaches, or cherries are good too - frozen or fresh. You can use any kind of yogurt without fruit on the bottom. Easily adaptable to what you have. Hope you enjoy!

Provided by Kathy

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 12

½ cup plain yogurt
3 tablespoons vegetable oil
1 tablespoon lemon juice
2 egg whites
½ teaspoon lemon extract
1 ½ cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon grated lemon zest
1 cup frozen raspberries
2 tablespoons white sugar for decoration

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
  • In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract. In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the frozen raspberries. Spoon batter evenly into the prepared muffin cups. Sprinkle remaining sugar over the tops for decoration, if desired.
  • Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.

Nutrition Facts : Calories 175.2 calories, Carbohydrate 33 g, Cholesterol 0.6 mg, Fat 3.8 g, Fiber 1.4 g, Protein 2.9 g, SaturatedFat 0.7 g, Sodium 125.3 mg, Sugar 19.9 g

RASPBERRY LEMON MUFFINS



Raspberry Lemon Muffins image

These are my all-time favorite muffins, and I have a hard time eating just one. With their pretty color ans tangy flavor, they're delectable. Serve them with brunch or as a tasty snack.

Provided by Taste of Home

Time 30m

Yield 18 servings.

Number Of Ingredients 9

2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs, lightly beaten
1 cup half-and-half cream
1/2 cup canola oil
1 teaspoon lemon extract
1-1/2 cups fresh or frozen raspberries

Steps:

  • In a large bowl, combine flour, sugar, baking powder and salt. Combine the eggs, cream, oil and lemon extract; stir into dry ingredients just until moistened. Fold in raspberries. , Spoon into 18 greased or paper-lined muffin cups. Bake at 400° for 18 to 20 minutes or until golden brown.

Nutrition Facts : Calories 179 calories, Fat 8g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 146mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

RASPBERRY CORN MUFFINS



Raspberry Corn Muffins image

Buttermilk and honey makes these muffins impossibly tender and indescribably delicious.

Provided by Emily Luchetti

Categories     Egg     Breakfast     Brunch     Bake     Kid-Friendly     Raspberry     Cornmeal     Summer     Family Reunion     Shower     Edible Gift     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly     Small Plates

Yield Makes 12 muffins

Number Of Ingredients 13

What you'll need:
Standard 12-cup muffin pan
1 cup cornmeal
1 1/4 cups unbleached all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
2 large eggs
3/4 cup buttermilk or 3/4 cup whole milk mixed with 1 teaspoon lemon juice
12 tablespoons (1 1/2 sticks) unsalted butter, melted
3 tablespoons honey
1 1/2 cups raspberries

Steps:

  • 1. Preheat the oven to 400°F. Grease the cups of a muffin pan with nonstick cooking spray or butter or fill with paper liners.
  • 2. In a medium bowl, stir the cornmeal with the flour, sugar, baking powder, baking soda, and salt.
  • 3. In another medium bowl, whisk the eggs and buttermilk, then whisk in the butter and honey. Using a rubber spatula or large spoon, stir in the flour mixture until the batter is evenly combined and no dry streaks are visible. Add the raspberries and gently mix until everything is barely blended-to keep the muffins light it's important to not overmix the batter.
  • 4. Spoon the batter into the prepared muffin cups, filling them equally. Bake until a bamboo skewer or toothpick inserted into the middles of the muffins comes out clean and the tops are golden brown, about 20 minutes. Let cool in the pan for 5 minutes and then use a small paring knife to pop them out of the cups.

BERRY CORNMEAL MUFFINS



Berry Cornmeal Muffins image

Very refreshing, fruity and delicious! These muffins will bring a smile to anyone's day! Share them with someone you love. You may substitute raspberries or blueberries for the strawberries if you wish and feel free to use either naturally flavored strawberry, banana, or vanilla yogurt.

Provided by Shelley Albeluhn

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Corn Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 9

1 cup all-purpose flour
¾ cup cornmeal
½ cup white sugar
2 ½ teaspoons baking powder
¼ teaspoon salt
2 cups chopped fresh strawberries
1 (8 ounce) container naturally flavored strawberry yogurt
¼ cup butter, melted
1 egg, lightly beaten

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups or use paper liners.
  • In a large bowl, sift together the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl gently toss strawberries in 1/2 cup of flour mixture.
  • Whisk yogurt, melted butter, and egg together. Stir the yogurt mixture into the flour mixture; stir just to moisten. Fold in strawberries. Spoon batter into prepared muffin cups.
  • Bake in preheated oven for 25 minutes, or until a tooth pick inserted into the center of a muffin comes out clean.

Nutrition Facts : Calories 161 calories, Carbohydrate 27.3 g, Cholesterol 26.1 mg, Fat 4.6 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 2.6 g, Sodium 170.7 mg, Sugar 11.2 g

LEMON RASPBERRY MUFFINS



Lemon Raspberry Muffins image

This is my adopted recipe Feb 2005. These are absolutely delicious!!!!I changed the recipe a bit, I used 1 1/2 teaspoon lemon extract as suggested. I used 1/2 cup of sour cream and 1/2 cup skim milk instead of the half and half. I used 2 cups raspberries and decreased the sugar to 3/4 cup

Provided by Dorel

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 9

2 cups all-purpose flour
3/4-1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup half-and-half
1/2 cup vegetable oil
1 1/2 teaspoons lemon extract
2 large eggs
1 -2 cup raspberries (Fresh or Frozen, Frozen raspberries should be without syrup and should not be thawed.)

Steps:

  • Heat oven to 400 degrees F.
  • Line 12 muffin cups with paper baking cups.
  • Lightly spoon flour into measuring cup; level off.
  • In large bowl, combine flour, sugar, baking powder and salt; mix well.
  • In small bowl, combine half-and-half or sour cream and skim milk, oil, Lemon extract and eggs; blend well.
  • Add to dry ingredients, stir until ingredients are just moistened.
  • Carefully fold in raspberries.
  • Fill prepared muffin cups 3/4ths full.
  • Bake at 400 degrees F. 20 to 25 minutes or until golden brown.
  • Cool 5 minutes, remove from pans.
  • HIGH ALTITUDE:
  • Above 3500 feet, decrease baking powder to 2 teaspoonful.

LEMON-CORN MUFFINS



Lemon-Corn Muffins image

Lemon-poppy seed muffin mix jumpstarts a crunchy new corn muffin. Pass the butter please!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 8

Number Of Ingredients 6

1 pouch (6.5 ounces) Betty Crocker™ lemon-poppy seed muffin mix
3/4 cup yellow cornmeal
3/4 cup milk
1/4 cup butter or margarine, melted
1/2 teaspoon lemon extract
1 egg, beaten

Steps:

  • Heat oven to 400°F. Line 8 muffin cups with paper baking cups, or grease bottoms only of muffin cups with shortening.
  • In medium bowl, stir together muffin mix and cornmeal. Stir in milk, butter, lemon extract and egg just until dry ingredients are moistened. Divide batter evenly among muffin cups.
  • Bake muffins 17 to 22 minutes or until golden brown. Cool 5 minutes; remove from pan to wire rack. Serve warm.

Nutrition Facts : Calories 155, Carbohydrate 27 g, Cholesterol 25 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 200 mg

Tips:

  • For the best flavor, use fresh raspberries. If frozen raspberries are all you have, thaw them completely and drain off any excess liquid before using.
  • To make sure your muffins are moist, don't overmix the batter. Mix just until the ingredients are combined.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
  • For a crispy muffin top, sprinkle the tops with sugar before baking.
  • Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.

Conclusion:

Raspberry Lemon Corn Muffins are a delicious and easy-to-make treat that are perfect for any occasion. They're moist, flavorful, and packed with raspberries and lemon. Whether you're serving them for breakfast, brunch, or a snack, these muffins are sure to be a hit. Be sure to try out the tips provided to make the most of this muffin recipe.

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