Raspberry Lemon Cornmeal Muffins

There’s something magical about the combination of sweet raspberries and zesty lemons, and that’s exactly what makes these Raspberry Lemon Cornmeal Muffins so special. On a sunny spring morning, I find myself craving these delightful muffins, which remind me of warm family gatherings and relaxed breakfasts. The aroma wafting from the oven while they bake is simply irresistible, filling the house with a sweet and tangy scent that beckons everyone to the kitchen. The first bite reveals a perfect balance of flavors; the tartness of the raspberries pairs beautifully with the bright lemon zest, creating a muffin that’s not only delicious but also a delight to the senses.

As I pull the muffins from the oven, I can’t help but feel a rush of nostalgia. These muffins have a special place in my heart as they’ve been a family favorite for years. Each muffin is light and fluffy, with a hint of crunch from the cornmeal, making them the perfect companion for a cup of coffee or tea. Everyone deserves a treat that brightens their day, and I promise you, these Raspberry Lemon Cornmeal Muffins will do just that. So why not whip up a batch this weekend and share them with your loved ones? I guarantee they’ll be a hit!

Ingredients Overview for Raspberry Lemon Cornmeal Muffins

The ingredients for Raspberry Lemon Cornmeal Muffins are a celebration of fresh, vibrant flavors. The star players here are the raspberries and lemons, which bring a refreshing tang to every bite. The cornmeal adds texture and heartiness, while low-fat buttermilk keeps the muffins moist and tender. Together, these ingredients create a delightful balance that makes these muffins a must-try!

• All-purpose flour: 1 1/2 cups – The base of the muffins, providing structure and softness.
• Cornmeal: 3/4 cup – Adds a unique texture and a slight nuttiness to the muffins.
• Truvia Baking Blend: 1/4 cup – A natural sugar substitute that keeps the muffins sweet without the extra calories.
• Baking powder: 1 1/2 teaspoons – Helps the muffins rise and become fluffy.
• Baking soda: 1/2 teaspoon – Works with the buttermilk to give the muffins a nice lift.
• Ground cinnamon: 1/2 teaspoon – Adds warmth and depth of flavor.
• Salt: 1/4 teaspoon – Enhances the flavors of the other ingredients.
• Lemon zest: 2 teaspoons – Provides a bright, zesty flavor that complements the raspberries.
• Low-fat buttermilk: 1 1/4 cups – Keeps the muffins moist and adds a tangy flavor.
• Eggs: 2 large, separated – The yolks add richness, while the whipped whites create fluffiness.
• Unsalted butter: 2 tablespoons, melted – Adds moisture and flavor to the muffins.
• Raspberries: 1 1/2 cups – The star ingredient, giving the muffins a burst of fruity goodness.
• Nonstick cooking spray: For greasing the muffin tin, preventing sticking during baking.

The Process for Making Raspberry Lemon Cornmeal Muffins

Making these Raspberry Lemon Cornmeal Muffins is as enjoyable as eating them! Follow me through the steps to create these delicious treats that will surely brighten your day.

1. Position your oven rack to the center and preheat to 400°F. This ensures even baking. Lightly coat a standard muffin tin with cooking spray or line with paper muffin liners to prevent sticking.
2. In a medium bowl, whisk together all-purpose flour, cornmeal, Truvia Baking Blend, baking powder, baking soda, ground cinnamon, salt, and lemon zest. The mixture should be well combined, so you won’t get any lumps in your muffins.
3. In a separate small bowl, whisk together buttermilk, egg yolks, and butter until smooth. This mixture is what brings moisture and richness to your muffins.
4. Slowly stir the buttermilk mixture into the flour mixture. Mix just until blended; over-mixing can lead to dense muffins.
5. In the bowl of an electric mixer fitted with a whisk attachment, or in a large mixing bowl, beat the egg whites until they reach stiff peaks. This means that when you lift the whisk out of the bowl, the peaks should stand straight up. This step is crucial for light and fluffy muffins.
6. Gently fold the stiff egg whites and raspberries into the batter. Use a spatula and be careful not to deflate the air bubbles in the egg whites. This step creates a light, airy texture.
7. Spoon the muffin batter into the prepared muffin tin, filling each cup about three-quarters full. This allows enough space for the muffins to rise without overflowing.
8. Bake muffins for 12 minutes, then remove them from the oven. Gently brush the tops with the remaining buttermilk. This adds moisture and helps the tops brown beautifully.
9. Continue baking the muffins until they are golden brown and a toothpick inserted into the center comes out clean, which should take about 6 to 8 minutes more. Keep an eye on them towards the end to prevent over-baking.
10. Let the muffins cool slightly in the tin for about 10 minutes before removing them. This step helps them set and makes it easier to take them out without breaking.

Pro Tips and Tweaks

Whether you want to enhance the flavor or make these muffins your own, here are some tips and tweaks. These can help you customize the Raspberry Lemon Cornmeal Muffins to your liking!

• Storage: Store any leftover muffins in an airtight container at room temperature for up to three days to keep them fresh.
• Freezing: You can freeze these muffins for up to three months. Just wrap them tightly in plastic wrap and place them in a zip-top freezer bag.
• Variations: Try adding different berries like blueberries or blackberries for a twist on the classic flavor.
• Mix-ins: Adding nuts such as walnuts or pecans can give the muffins a nice crunch and added nutrients.
• Serving Suggestions: These muffins are delightful served warm with a pat of butter or a dollop of cream cheese.
• Breakfast Pairing: Enjoy with fruit or yogurt for a balanced breakfast.

How to Serve Raspberry Lemon Cornmeal Muffins

Serving Raspberry Lemon Cornmeal Muffins is as fun as making them! Here’s how to enjoy these tasty treats:

• Breakfast Delight: Serve warm with a cup of coffee or tea to kickstart your day.
• Snack Time: Perfect as a mid-morning or afternoon snack; grab one to go!
• Brunch Treat: These muffins are a delightful addition to any brunch spread. Serve alongside fresh fruit or a yogurt parfait.
• Picnic Essential: Pack them for a picnic or outdoor gathering; they’re easy to transport and enjoy anywhere.
• Storage Tips: Store in an airtight container to retain their moisture and texture. For longer storage, consider freezing.
• Seasonal Pairing: These muffins are great with spring and summer salads, balancing out lighter meals with their sweet and tangy flavors.

FAQ

Conclusion

In conclusion, these Raspberry Lemon Cornmeal Muffins offer a delightful blend of sweet and tart flavors paired with a unique texture. They are perfect for breakfast, a snack, or even dessert, and they make a wonderful accompaniment to a warm cup of tea or coffee. I encourage you to try making these muffins; they’ll undoubtedly become a favorite in your household, just like they are in mine!

Raspberry Lemon Cornmeal Muffins

Craving something sweet and tangy? Try these Raspberry Lemon Cornmeal Muffins! Made with fresh raspberries and zesty lemon, they are light, fluffy, and perfect for any occasion. Whip up a batch tonight!

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Servings: 4 servings

Course: Breakfast

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 cups All-purpose flour
• 3/4 cup Cornmeal
• 1/4 cup Truvia Baking Blend
• 1 1/2 teaspoons Baking powder
• 1/2 teaspoon Baking soda
• 1/2 teaspoon Ground cinnamon
• 1/4 teaspoon Salt
• 2 teaspoons Lemon zest
• 1 1/4 cups Low-fat buttermilk
• 2 large Eggs separated
• 2 tablespoons Unsalted butter melted
• 1 1/2 cups Raspberries rinsed, drained and patted dry
• Nonstick cooking spray Nonstick cooking spray (I use Coconut Oil Spray from Trader Joe's)

Equipment

• Oven
• Baking Sheet
• Blender
• Whisk
• Mixing Bowl
• Grater
• Wooden Spoon

Method

 

1. Position your oven rack to the center and preheat to 400°F. Lightly coat a standard muffin tin with cooking spray or line with paper muffin liners to prevent sticking.
2. In a medium bowl, whisk together all-purpose flour, cornmeal, Truvia Baking Blend, baking powder, baking soda, ground cinnamon, salt, and lemon zest. The mixture should be well combined, so you won’t get any lumps in your muffins.
3. In a separate small bowl, whisk together buttermilk, egg yolks, and butter until smooth. This mixture is what brings moisture and richness to your muffins.
4. Slowly stir the buttermilk mixture into the flour mixture. Mix just until blended; over-mixing can lead to dense muffins.
5. In the bowl of an electric mixer fitted with a whisk attachment, or in a large mixing bowl, beat the egg whites until they reach stiff peaks. This means that when you lift the whisk out of the bowl, the peaks should stand straight up. This step is crucial for light and fluffy muffins.
6. Gently fold the stiff egg whites and raspberries into the batter. Use a spatula and be careful not to deflate the air bubbles in the egg whites. This step creates a light, airy texture.
7. Spoon the muffin batter into the prepared muffin tin, filling each cup about three-quarters full. This allows enough space for the muffins to rise without overflowing.
8. Bake muffins for 12 minutes, then remove them from the oven. Gently brush the tops with the remaining buttermilk. This adds moisture and helps the tops brown beautifully.
9. Continue baking the muffins until they are golden brown and a toothpick inserted into the center comes out clean, which should take about 6 to 8 minutes more. Keep an eye on them towards the end to prevent over-baking.
10. Let the muffins cool slightly in the tin for about 10 minutes before removing them. This step helps them set and makes it easier to take them out without breaking.

Notes

Store any leftover muffins in an airtight container at room temperature for up to three days to keep them fresh. You can freeze these muffins for up to three months. Just wrap them tightly in plastic wrap and place them in a zip-top freezer bag. Try adding different berries like blueberries or blackberries for a twist on the classic flavor. Adding nuts such as walnuts or pecans can give the muffins a nice crunch and added nutrients. These muffins are delightful served warm with a pat of butter or a dollop of cream cheese.

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Meet Piper Cross

I am obsessed with using fresh, seasonal produce to make meals shine. I believe a squeeze of citrus or a handful of herbs can change everything. I cooked and photographed this dish with a focus on vibrant colors and natural textures, ensuring it looks as good as it tastes when you make it.