Raspberry Lemon Corn Muffins Recipe

Brie Norris | Toaster Oven Love

Raspberry lemon corn muffins are lightly sweetened, bursting with citrus, full of juicy berries, and absolutely perfect for spring. Use your toaster oven to bake this small batch recipe, it’ll take less than 30 minutes start to finish!

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.

Raspberry Lemon Corn Muffins Photo

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.

Raspberry Lemon Corn Muffins Picture

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.

Raspberry Lemon Corn Muffins Image

They make a great afternoon snack, served warm with salted butter and a fresh cup of coffee or tea.

Raspberry Lemon Corn Muffins Pic

A few tips for your raspberry lemon corn muffins:

File 1 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?
File 2 Raspberry Lemon Corn Muffins

Lastly, if you’re baking this recipe with a convection toaster oven you’ll want to make the following adjustments:

  1. Place the cooking rack in the lowest position (not the middle).
  2. Reduce the preheating temperature to 400°F.
  3. Reduce the final baking temperature to 375°F.
File 3 Raspberry Lemon Corn Muffins

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.

Are you tired of the dinner routine?

Stuck in a rut or looking for fun new recipes to try?

Our Facebook Group is growing every day! If you haven’t joined yet, we invite you to come check it out and join the fun.

Facebook!

You can ask for recipe ideas, talk about cooking techniques, or get help figuring out the right new pan set for you. If you’ve already joined, invite a friend along!

Raspberry Lemon Corn Muffins Recipe

    6 Servings

Ingredients

  • 3 tablespoons Granulated Sugar
  • zest of one Lemon, large, about 1 1/2 teaspoons
  • 3/4 cup White Whole Wheat Flour
  • 1/4 cup Yellow Cornmeal
  • 3/4 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1/8 teaspoon Fine Sea Salt
  • 3 ounces Fresh Raspberries, about 2/3 cup
  • 1 large Egg, beaten
  • 1/2 cup Low-Fat Buttermilk
  • 2 tablespoons Canola Oil
  • Sparkling Sugar, for topping, optional

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Divide batter among prepared pan and sprinkle with sparkling sugar if desired.
  6. 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.

 

Notes

  • Convection toaster oven adjustments: Place the cooking rack in the lowest position and preheat to 400°F. When ready to bake, reduce the temperature to 375°F. Bake muffins for about 12 to 13 minutes.

Recommended

Source: Recipe adapted from Land o’ Lakes
Published:
Author:
Source:
Recipe adapted from Land o’ Lakes
Cooking Method:
Baking
Cuisine:
Raspberries
Category:
Muffins
Tags:
, , , , , , , , , ,
Related Recipes:
Toaster Oven Cooking Recipes, Muffin Recipes, Breakfast Recipes, Brunch Recipes, Raspberry Recipes, Lemon Recipes, Whole Grain Recipes, Baking Recipes, Baked Recipes, Easy Recipes, Cooking for Couples Recipes
Recipe Yields:
6 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Published:
Author: Brie Norris
Source: Recipe adapted from Land o’ Lakes
Recipe Yields: 6 servings
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes

Nutrition Facts

Servings Per Recipe 6

Amount Per Serving
Calories from Fat 45
Calories 145

% Daily Value*
9%
Total Fat 6g
3%
  Saturated Fat 1g
6%
Sodium 134mg
6%
Total Carbohydrate 19g
1%
  Dietary Fiber 1g
  Sugars 2g
7%
Protein 4g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Brie Norris

About Brie

Brie loves her toaster oven so much, she started Toaster Oven Love. We're so excited to see all the yummy things she comes up with as our Toaster Oven Cooking fanatic.