Raspberry Lemon Corn Muffins

With August already almost halfway over, it feels like fall is right around the corner.  I love the flavors of fall… pumpkin, cinnamon, caramel, apple... so I'm looking forward to all of the baking to come in the fall season.  What flavors are you most looking forward to this fall?

Before I jump right into fall, however, I have the urge to get in a few more summery treats first.  These berry packed, lemon muffins are a perfect recipe to begin to say goodbye to summer.

These are very unique.  A bit tart from the raspberries and tangy from the lemon, with a crunch of sweetness from the sugar on top, not to mention the texture from the addition of cornmeal to the batter.  I used frozen raspberries, but I imagine that fresh would be even better. These muffins are definitely best the day they are made, as they begin to get a little soggy after day 2.

Raspberry Lemon Corn Muffins, adapted from epicurious

Ingredients:

1 cup all purpose flour

1 cup yellow cornmeal

3/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon fine sea salt

1/4 cup lemon juice*

1 1/2 sticks unsalted butter, melted and cooled

2/3 cup milk

2 large egg yolks

1 large egg

1 - 1 1/2 cups frozen raspberries, thawed**

Turbinado sugar for topping

Directions:

Preheat oven to 400°F and divide 15 liners between two muffin pans.

In a large bowl, whisk together flour, cornmeal, granulated sugar, baking powder and salt.  

In a separate bowl, whisk butter, milk, egg and yolks.  Stir into the flour mixture and mix until just combined. 

Gently fold in lemon juice and berries, and divide the batter evenly between the liners. 

Bake for 10 minutes, then remove from the oven briefly to sprinkle the tops with turbinado sugar.  Return to the oven until tops are golden and a tester comes out clean, about 5 - 7 minutes more.

Allow the muffins to cool in the pans for about 5 minutes, then remove to cool on a wire rack. 

*The original recipe called for 1 1/2 Tablespoons of finely grated lemon zest, but I didn't have any on hand.  I always prefer zest over juice in a recipe, so feel free to use zest instead of juice if you happen to have it.  

**Fresh should work just fine, too.