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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.


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