Recipe - Blackberry Cornmeal White Chocolate Chip Muffins

Recipe – Blackberry Cornmeal White Chocolate Chip Muffins
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Blackberry Cornemeal White Chocolate Chip Muffins

  • 1-1/2 cups all-purpose flour
  • 1 cup cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon Kosher salt
  • ½ cup (1 stick) unsalted butter, softened
  • 3/4 cup sugar
  • 2 large eggs
  • 1-1/4 cup whole milk
  • ¾ cup white chocolate chips
  • 12 large fresh blackberries

Preheat oven to 350 degrees and fill tin with muffin papers.

In a large stand mixer bowl, cream butter and sugar until light and fluffy about 3 minutes.  Then add eggs, one at a time, and scrape down sides of the bowl.  In a separate large bowl, whisk flour, cornmeal, baking powder, and salt to combine. Starting with the dry ingredients in three batches add to the creamed mixture alternately with the milk in two batches mixing until combined without over beating.  Fold in the white chocolate chips with a spatula.  Drop batter into muffin papers with scoop filled to the top.  Insert one large blackberry into each muffin.

Bake for 25-30 minutes, rotating the pan after 15 minutes, until a toothpick inserted in the middle comes out clean.

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Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 20  minutes
Level: Easy
Bake at 350 degrees

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