Last week I found myself with an abundance of buttermilk. I don’t know about you but in my book, that’s one of those GOOD PROBLEMS to have.
That’s because leftover buttermilk is the perfect excuse to whip up lots of tasty baked goods. Treats like baked buttermilk donuts, a lemon blackberry buttermilk baked pancake, toaster oven banana bread, and these deliciously sweet-tart raspberry lemon corn muffins.
Each muffin is loaded with chopped fresh raspberries and fragrant lemon zest. While a small amount of cornmeal gives them golden crispy edges and a toothier texture.
They make a great afternoon snack, served warm with salted butter and a fresh cup of coffee or tea.
A few tips for your raspberry lemon corn muffins:
- Rub your lemon zest and sugar together. It will make your kitchen SMELL AMAZING and help release more oil/flavor from the lemon’s peel.
- Roughly chopping the raspberries will ensure you get a good berry-to-muffin ratio in each bite. Just make sure to toss your freshly chopped berries with the dry ingredients and be a little gentle stirring the batter.
- Sprinkle sparkling sugar (or raw sugar) on top of the batter right before baking. It’ll give your muffins a premium bakery style feel and an extra bit of crunchy sweetness.
- These muffins taste best the day they’re baked but you can freeze the leftovers. Is it just me or does finding baked goods in the freezer always feels like you’ve won a secret treat lottery?
Lastly, if you’re baking this recipe with a convection toaster oven you’ll want to make the following adjustments:
- Place the cooking rack in the lowest position (not the middle).
- Reduce the preheating temperature to 400°F.
- Reduce the final baking temperature to 375°F.
Baking muffins with a convection toaster oven can be a little tricky at first. Reducing your recipe’s temperature by at least 25 degrees is always a good starting point.
Raspberry Lemon Corn Muffins Recipe
- 3 Granulated Sugar
- Lemon large, about 1 1/2 teaspoons
- 0.75 White Whole Wheat Flour
- 0.25 Yellow Cornmeal
- 0.75 Baking Powder
- 0.25 Baking Soda
- 0.125 Fine Sea Salt
- 3 Fresh Raspberries about 2/3 cup
- 1 Egg beaten
- 0.5 Low-Fat Buttermilk
- 2 Canola Oil
- Sparkling Sugar for topping, optional
- Adjust the toaster oven cooking rack to the middle position and preheat to 425°F on the “Bake” setting. Grease a 6-cavity muffin tin with cooking spray or oil.
- In a small bowl combine the sugar and lemon zest. Using your fingers, rub the sugar and zest together until the sugar turns a light-yellow color. Set aside.
- In a large bowl whisk together the flour, cornmeal, baking powder, baking soda, and salt. Roughly chop the raspberries, add them to the flour mixture and toss gently to coat the berries.
- Whisk the egg, buttermilk, and oil into the bowl of lemon zest and sugar. Gently fold the wet ingredients into the flour mixture until combined.
- Divide batter among prepared pan and sprinkle with sparkling sugar if desired.
- Reduce the temperature to 400°F and bake the muffins until they are golden around the edges and a toothpick inserted in a few comes out clean, about 12 to 13 minutes.