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Raspberry Corn Muffins (updated)

  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 cup fine cornmeal, such as Quaker
  • 2 tablespoons baking powder
  • 2 teaspoons salt
  • 1½ cups whole milk
  • ½ pound unsalted butter, melted
  • 2 extra-large eggs
  • ¾ cup good raspberry preserves

Preheat the oven to 350 degrees.  Grease the top of a muffin pan and fill each cup with a paper liner.

In a large bowl, combine the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. Pour the wet ingredients into the dry ones and stir with a rubber spatula just until the ingredients are blended. Set the batter aside for 10 minutes to allow the ingredients to rest. With a standard ice cream scoop (you can also use a spoon), place a rounded scoop of batter into the paper liners, filling each one to the top. Bake for 25 to 30 minutes, until the tops are lightly browned and a toothpick comes out clean. Cool slightly and transfer the cupcakes to a cooling rack.  Allow to cool for 10 minutes.

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 of each muffin.  Serve warm or at room temperature.

Copyright 1999, The Barefoot Contessa Cookbook, Clarkson Potter/Publishers, All Rights Reserved/updated

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