Raspberry Cornmeal Muffins


Generally, I’m not much into specialty ingredients. If it can’t be found with relative ease at my local Fry’s or Trader Joe’s, I tend to feel I can pretty well do without it or find a reasonable substitute. We don’t need no hifalutin’ muscovado sugar, soy flour, or buffalo yogurt around here, thankyouverymuch. Especially here on the blog, I like to feature recipes that don’t require excessive effort, whether in techniques used, time spent, or ingredients called for. (And I tend to roll my eyes and click right past when other food bloggers post recipes that want you to track down some vegan hemp matcha flax milk. Ain’t nobody got time for that, and the 2% in my fridge will work just fine.)

But today I’m going to make a small exception to my no-specialty-ingredients policy, because my muffin world was recently rocked by the discovery of whole grain medium-grind cornmeal. (Yes, when you make muffins as often as I do, you can legitimately claim to have a “muffin world.”) My dear husband brought me back some cornmeal from the U.S. to Germany when I couldn’t find any here, and lo and behold, it was whole grain medium-grind–something I had never heard of before, since I always buy the cheapo generic 89-cent cornmeal.

Bob’s Red Mill…the FANCY stuff

When I used this semi-specialty ingredient to make the Raspberry Cornmeal Muffins featured here, I fell in loooooove with the result. The grittier texture it yields might not to everyone’s taste, but I found it super hearty and satisfying, like the kind of cornbread the pilgrims would have had at the first Thanksgiving before we got all technologified with grinding our cornmeal into powder.

Come to find out, there is also a difference between whole grain cornmeal and “regular” cornmeal not labeled as whole grain. As a nutritionist, I’m embarrassed to say I’ve never really given whole grain corn much thought, but it stands to reason that, just like with any other grain, when the bran, germ, and endosperm of the corn are left intact, the corn will be more nutritious. Therefore, whole grain cornmeal contains more fiber and B vitamins than non-whole grain. Bonus! Awesome taste and texture PLUS better nutrition. And some mega-tasty muffins to use it in.

So there you have it…not too crazy a special ingredient, but maybe a fun one to give a try. After all, the Bob’s Red Mill brand seems to be sold in most mainstream U.S. grocery stores, so I imagine whole grain medium-grind cornmeal won’t be too tough to find if you want to try using it in these summery, bursting-with-berries muffins. When you taste them fresh out of the oven with a schmear of butter and a sprinkling of cinnamon-sugar, I think you’ll agree they’re worth it.

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5 from 2 votes

Raspberry Cornmeal Muffins

Medium-grain whole wheat cornmeal gives these summery, bursting-with-berries muffins their hearty texture.
Course: Breakfast
Servings: 12 muffins


  • 5 Tbsp. butter, melted
  • 2 eggs
  • 2 Tbsp. honey
  • 1/4 c. sugar
  • 1/2 c. plain yogurt
  • 1/2 c. milk
  • 2/3 c. all-purpose flour
  • 1/3 c. whole wheat flour
  • 1 c. medium-grain whole wheat cornmeal
  • 1/2 tsp. salt
  • 1 Tbsp. baking powder
  • 1 1/2 c. frozen raspberries, unthawed


  • Preheat oven to 400 degrees and spray a 12-cup muffin tin with cooking spray.
  • In a large bowl, combine all-purpose flour, whole wheat flour, cornmeal, salt, and baking powder.
  • Make a well in the center of the dry ingredients and add melted butter, eggs, honey, sugar, yogurt, and milk, stirring to combine. Gently stir in frozen raspberries.
  • Divide batter among the prepared muffin cups and bake 18-20 minutes.


A Love Letter to Food Original Recipe

5 thoughts on “Raspberry Cornmeal Muffins

  1. 5 stars
    I was looking for a recipe I only had childhood memories of; until this search my mom’s scratch-made raspberry cornmeal muffins (as we call them) were the only ones I’d ever encountered.

    After skipping a few recipes that didn’t have the texture I was looking for (thank you for posting pictures of the INSIDE of the muffins—why do people not do this?!) I adjusted yours a bit and wa la! Perfect!

    I used only all-purpose flour instead of whole wheat because my mom would have used only APF and added 1/4 cup sugar in lieu of honey because I didn’t have any without weed in it.

    The result is pretty much exactly what I remember! Thank you so much!!!!!

    I will be getting my hands on some whole wheat flour and honey soon and giving it a go.


  2. 5 stars
    These are delicious! I’d really like to have nutrition info like calories, sugar, grams of fat, etc. Will you provide that? Thanks so much for this recipe!

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