Recipe information
Total Time
35 min
Yield
Makes 15 muffins
Ingredients
1 cup all-purpose flour
1 cup yellow cornmeal
3/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 tablespoons finely grated fresh lemon zest
1 1/2 sticks (3/4 cup) unsalted butter, melted and cooled
3/4 cup whole milk
2 large egg yolks
1 whole large egg
1 1/2 cups raspberries (6 ounces)
2 to 3 tablespoons sanding (coarse) or granulated sugar
paper or foil muffin-cup liners
Preparation
Step 1
Preheat oven to 400°F and line 15 (1/3-cup) muffin cups with liners, dividing evenly between 2 pans (muffins cook more evenly with empty cups among them).
Step 2
Whisk together flour, cornmeal, granulated sugar, baking powder, salt, and zest in a large bowl. Whisk together butter, milk, yolks, and whole egg and stir into flour mixture until just combined.
Step 3
Gently stir in berries and divide batter evenly among cups (each cup will be about three fourths full).
Step 4
Bake in middle of oven (or upper and lower thirds if necessary) 10 minutes, then sprinkle tops evenly with sanding sugar. Bake muffins until tops are golden and a tester comes out clean, about 7 minutes more. Remove muffins from pans and cool on a rack.
