Raspberry & Apricot Cornmeal Muffins
Perfect for busy mornings or to savor with a warm latte
Servings: 12
Ingredients
- 1 1/4 cups yellow cornmeal
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 cup buttermilk
- 1/4 cup salted butter melted
- 1 egg
- 2 tsp vanilla extract
- Apricot and Raspberry Jam or any other preferred flavor
- Turbinado Sugar for sprinkling
Instructions
- Preheat your oven to 400℉.
- Whisk together the cornmeal, flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, whisk together the melted and cooled butter, buttermilk, egg, and vanilla.
- Add the dry ingredients into the wet ingredients and whisk to combine.
- Distribute the batter between the lined wells of a muffin tin.
- Add a heaping teaspoon of jam to the center of each muffin, followed by a sprinkle of turbinado sugar.
- Bake for 15 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a rack to cool completely.