Eric and I just returned from Orlando, where the heat was relentless. We expected cooler weather once we got back to Ohio, but instead were greeted by 95°F temperatures. Not ideal. So I decided to embrace the heat and fire up the oven to bake a bright, summery batch of Raspberry Lemon Cornmeal Muffins.
When the thermometer climbs, I often crave something crisp and citrusy — a tall glass of homemade lemonade is my go-to. I love the balance of sweet and tart when raspberries are added, and that flavor profile inspired these muffins. They capture the citrus bite of lemon and the fresh sweetness of raspberries, with a pleasant texture from cornmeal.
These Raspberry Lemon Cornmeal Muffins are an easy grab-and-go breakfast for busy mornings, a lovely addition to a casual brunch, or a nice treat alongside coffee or a glass of lemonade. Using a low-calorie sweetener, such as Truvia Baking Blend, helps reduce the sugar content without sacrificing the sweet notes that make these muffins so satisfying.
Raspberry Lemon Cornmeal Muffins
Yield: 12 muffins
Prep Time: 15 minutes
Ingredients:
- 1 1/2 cups all-purpose flour
- 3/4 cup cornmeal
- 1/4 cup Truvia Baking Blend (or see sugar substitution note)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 teaspoons finely grated lemon zest
- 1 1/4 cups low-fat buttermilk, plus about 2 tablespoons for brushing tops
- 2 large eggs, separated
- 2 tablespoons unsalted butter, melted
- 1 1/2 cups fresh raspberries, rinsed and patted dry
- Nonstick cooking spray (or a small amount of oil/butter for greasing)
Directions:
- Preheat the oven to 400°F and position the rack in the center. Lightly grease a standard 12-cup muffin tin or line with paper liners if desired.
- In a medium bowl, whisk together the all-purpose flour, cornmeal, Truvia Baking Blend, baking powder, baking soda, cinnamon, salt, and lemon zest until evenly combined.
- In a small bowl, whisk the buttermilk with the egg yolks and melted butter. Pour the wet ingredients into the dry ingredients and stir gently until just blended; do not overmix.
- In a clean bowl, beat the egg whites with an electric mixer until they form soft to medium peaks. Carefully fold the whipped egg whites into the batter to keep the muffins light and tender. Fold in the raspberries, taking care not to crush them.
- Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Bake for 12 minutes. Remove the muffins briefly from the oven and brush the tops with the remaining buttermilk. Return to the oven and bake for an additional 6 to 8 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely or to serve warm.
Notes:
- Fresh raspberries work best for texture and flavor, but you can substitute other berries such as blueberries or chopped strawberries if you prefer.
- If you prefer to use granulated sugar instead of a baking blend, substitute 1/2 cup granulated sugar for the 1/4 cup Truvia Baking Blend.
- These muffins hold together well without liners, but you may use liners for easier cleanup or a neater presentation.
- Storage tip: Keep muffins in an airtight container at room temperature for 2 to 3 days, or refrigerate for up to 5 days. Reheat briefly in the microwave or oven to refresh them.
Recipe adapted for home baking. All text and images © My Baking Addiction.
Follow Jamie on Instagram — share your baking and tag @jamiemba with the hashtag #mbarecipes to show what you made from this recipe.
Disclosure: This post was developed in partnership with Truvia to feature recipes using Truvia Baking Blend. This is a sponsored collaboration and the opinions expressed are my own.