BLACK RASPBERRY POLENTA MUFFINS W/ LEMON GLAZE !!

November 14, 2007 by 12 Comments

 

muffins
Note: This is a much needed update on this archived post of 2007, same exact flavors with some better visuals and a recipe card at the end.
These delicious muffins have the addition of polenta, the polenta gives the crumb a nice texture which holds up well to the berries, and they’re topped off with a bright lemon glaze.
In my updated version I used blackberries but honestly any berry would work. I prefer using fresh berries but in the past I used some frozen berries and it still works fine.
making muffins
I like using paper muffin cups for this recipe because I find that sometimes the berries stick to the bottom of the tin if only greased, and you certainly don’t want to loose any of that goodness.
polenta muffins
The added polenta gives the muffins a slight crunch and added sweetness to each bite and a little more sturdiness and structure.
polenta muffin
Delicious straight from the oven but even better with a generous drizzle of lemon glaze!
lemon glaze
Fresh lemon juice and zest make up the glaze which give the muffins an added zing.
blackberry muffin
Easy to make with no mixer involved and the end results are amazing, hope you give them a try!
BLACK RASPBERRY POLENTA MUFFINS W/ LEMON GLAZE !!
 
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This is an updated 2021 post from the original date of 2007 when I first published it.
Author:
Ingredients
  • 1½ cups all purpose flour
  • ½ cup instant polenta
  • 2 teaspoons baking powder
  • pinch of salt
  • ½ cup sugar
  • 2 large eggs
  • ⅔ cup milk
  • ⅓ cup of oil
  • 1 teaspoon vanilla
  • zest of 2 lemons, one for muffins and 1 for glaze
  • 8 oz. preferably fresh berries like blackberries, blueberries or mixed berries
  • GLAZE
  • 1 cup or so of powdered sugar, lemon zest and lemon juice
Instructions
  1. Heat oven to 350F.
  2. Line muffin tin with paper liners.
  3. In a small bowl add in the flour, polenta, sugar, baking powder, salt, whisk together.
  4. In a larger bowl whisk together the eggs, milk, vanilla, zest and oil.
  5. Add the dry to the wet and with a rubber spatula, mix well.
  6. Fold in the berries and fill the paper liners.
  7. Bake time is 25 to 30 minutes, you want a nice golden color on top.
  8. While muffins are baking mix up your glaze in a small bowl.
  9. Add the powdered sugar, zest and enough fresh lemon juice to make a semi thick glaze, you don't want a runny loose glaze, something a little thicker.
  10. When muffins are finished baking, let them cool then brush the glaze on top.
  11. Enjoy!
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