Raspberries and citrus are an excellent flavor combination. Raspberries are a sweet berry with a nice natural tartness to them that makes your mouth start to water as you eat them. Citrus pairs so well with raspberries because of the hint of tartness that you find in the berries. It applies for all citrus, including lemons, limes and oranges. Today, I opted to pair raspberries with limes in my Raspberry Lime Cornmeal Muffins. The easy to make muffins have several layers of flavor that come together beautifully in each and every bite.
The muffins are moist and tender, but have a nice little hint of crunch as you eat them – thanks to all the cornmeal in the batter. The cornmeal also gives the muffins a lovely yellow hue and an additional layer of sweetness, though it is a subtle one. You can taste the bright lime and the pops of sweet-tart raspberry in every bite. Both fresh and frozen raspberries will work in these muffins. If you are using frozen berries, there is no need to defrost them before stirring them into the batter. Raspberries can be quite delicate, so be sure to fold them in gently to avoid streaking your batter with berry juice!
These muffins are excellent within a day of baking, though they are moist enough to keep well for a couple of days. Enjoy them plain or with a generous smear of butter. If you want to dress them up for a brunch or other occasion, I recommend making a quick glaze out of lime juice and confectioners’ sugar to drizzle over the top of each muffin.
Raspberry Lime Cornmeal Muffins
1 cup all purpose flour
1 cup yellow cornmeal
1 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 large egg
1/4 cup vegetable oil
1 cup buttermilk
1/2 tsp vanilla extract
1 tbsp lime zest (from 2 limes)
1 1/4 cups raspberries, fresh or frozen
Preheat oven to 350F. Line a 12-cup muffin pan with paper liners.
In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda and salt.
In a medium bowl, whisk together egg, vegetable oil, buttermilk, vanilla and lime zest. Pour egg mixture into cornmeal mixture and whisk until well combined. Fold in raspberries.
Divide batter evenly into prepared muffin cups.
Bake for 15-18 minutes, until a toothpick inserted into the center comes out clean and the tops spring back when lightly pressed. Turn out onto a wire rack to cool completely.