Go Back
Raspberry Lemon Cornmeal Muffins

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!
Print Recipe Pin Recipe
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.