Black raspberry cornbread muffins are so simple and quick to make! Moist cornbread filled with with black raspberry jam make a delicious breakfast, snack, or side dish.
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Is there anyone who doesn't love cornbread?
The combination of crunchy edges and soft inside is undeniably delicious. Don't even get me started on the sweet and savory flavor. Put it in muffin form and suddenly I'm eating way. too. many.
It takes zero convincing to get my kids to eat cornbread, but baking it into muffins and stuffing the centers with the black raspberry jam really put them over the top. The tanginess of fresh jam is such a nice contrast to mildly sweet muffin.
The jam filling makes these cornbread muffins breakfast-like, but you can serve them for brunch, along side a bowl of chili for dinner, or as a Thanksgiving side dish. My kids call them cupcakes, so they could even double as dessert or a lunchbox snack!
Ingredients
- All-purpose flour
- Yellow cornmeal
- Granulated sugar
- Baking powder
- Salt
- Milk
- Vegetable oil
- Egg
- Black raspberry jam
How to make cornbread muffins
- Preheat the oven to 400ºF. Grease a 12 cup muffin tin or line with paper liners.
- In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt.
- Add milk, oil, and egg and stir until just moistened.
- Divide the batter evenly amongst the muffin tins.
- Place 1 teaspoon of jam in the center of each muffin.
- Bake 20 minutes or until a toothpick inserted in a muffin comes out clean.
- Allow the muffins to cool slightly in the pan before removing to a cooling rack to cool completely.
Top tips
What to to serve with jam muffins
I love my cornbread muffins served warm with a pat of butter. These muffins are sweet enough on their own, but sometimes I like to drizzle on a bit of honey.
These muffins would be a great breakfast alongside soft scrambled eggs and home fries, or serve them as a side dish for dinner.
How to store black raspberry cornbread muffins
Store cornbread muffins in an airtight container on the counter for up to 4 days.
Leftover cornbread can also be stored in the refrigerator for about a week. To reheat, simply place a slice in the microwave for 15-30 seconds.
Tips for customizing cornbread muffins:
- Add ½ cup of thawed frozen corn to the batter
- Serve with cinnamon honey butter or apple butter for a sweet treat
- Bake mini cornbread muffins by using a mini muffin tin
- Swap the black raspberry jam for another flavor, like my strawberry chia jam
FAQ
Cornmeal comes in both white and yellow. I like using medium-ground yellow cornmeal for a beautiful, traditional golden color and texture.
Yes! Simply use a 1:1 gluten free flour swap to make this gluten free.
More breakfast recipes
- Five Minute Breakfast Burrito
- Soft Scrambled Eggs
- Scrambled Egg Sandwich
- Scrambled Tofu
- Southwest Veggie Breakfast Skillet
- Bran Granola
- Instant Pot Breakfast Stuffed Sweet Potatoes
- Vanilla Almond Vegan Baked Oatmeal
- Apple Cinnamon Overnight Oats
- Low Carb Breakfast Casserole
- Double Chocolate Banana Muffins
- Pillowy Maple Nut Breakfast Cookies
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Black Raspberry Cornbread Muffins
Ingredients
- 1 ¼ cups all-purpose flour
- ¾ cup yellow cornmeal
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ¼ cups milk
- ¼ cup vegetable oil
- 1 egg, beaten
- 4 tablespoons black raspberry jam, divided
Instructions
- Preheat the oven to 400ºF. Grease a 12 cup muffin tin or line with paper liners.
- In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt.
- Add milk, oil, and egg and stir until just moistened.
- Divide the batter evenly amongst the muffin tins.
- Place 1 teaspoon of jam in the center of each muffin.
- Bake 20 minutes or until a toothpick inserted in a muffin (avoiding the jam) comes out clean.
- Allow the muffins to cool slightly in the pan before removing to a cooling rack to cool completely.
Natalie Tamara says
Yum! These look like a perfect mid-morning snack to me 🙂
Amanda Paa says
these are so pretty! and i love the sweet, nuttiness from cornmeal. yum.
Amy @ A Healthy Life For Me says
Yum-yum-yum I love this recipe. I can't decide if I would have it for breakfast or dinner.... maybe both. Definitely both!
Christine @ A Sprinkle of This and That says
I so need to make these! Thanks for sharing!
Rory says
I make these weekly and they're delicious.
I modified the recipe in that I swap whole wheat flour for all-purpose and I leave the jam out. I really enjoy the nutty flavour of corn+ w.w.
But I first made them exactly to the recipe and they came out perfectly! Great recipe!
Lindsay Moe says
I'm so glad you enjoy them, thanks for sharing your swap!