Ina Garten's Corn Muffins Have the Most Genius Secret Ingredient

We can't believe we hadn't thought of it before.

In our world, there’s nothing better than a simple upgrade that takes a dish from good to great, and nobody does that quite like Ina Garten. She's also the golden example of "work smarter, not harder," as seen in her oven-baked risotto and make-ahead biscuit dough.

The Barefoot Contessa keeps plenty of tricks up her denim sleeves, and she's been known to share these nuggets of kitchen wisdom with her followers. On a recent episode of her By My Guest podcast, Garten shared a tip you’ll want to bookmark for your Thanksgiving menu or holiday table.

Ina Garten’s Tip for the Best Corn Muffins

We know plenty of easy ways to upgrade corn muffins, from adding Cheddar cheese and jalapeños for a savory kick to folding sour cream into the batter for extra moisture. But Garten’s tip is refreshingly unexpected: filling them with raspberry jam. We can’t believe we hadn't thought of it before.

Raspberry jam brings the perfect balance of tartness to the sweet muffins. She acknowledges that many corn muffins can end up dry and crumbly, and that this simple addition ensures they stay moist. “These muffins are really great because they're light,” she shares. “And raspberry jam makes everything taste better, right?"

You can streamline Garten’s version, in which she makes corn muffins from scratch, but still maintain their sophistication by using your favorite store-bought components. After all, our staff-favorite corn muffin mix can easily pass for homemade.

How to Make Ina’s Raspberry Corn Muffins

Garten’s corn muffin recipe starts as a classic: a dry mix of flour, sugar, cornmeal, baking powder, and salt. The wet ingredients—whole milk, melted unsalted butter, and extra-large eggs (her trademark choice)—are beaten together and combined with the dry mixture to create the batter.

But in true Ina Garten fashion, she adds one more step to enhance the final product. She shares that letting the batter sit for 10 or so minutes before baking results in a moister, more tender muffin. Why? The extra resting period allows the flour to fully hydrate and relax, which leads to a more uniform texture and reduces any potential dryness.

Once the batter has rested, she uses an ice cream scoop for perfectly even portions. The muffins are baked in a 350 degrees F oven for about 30 minutes, just until they’re golden brown and spring back when touched.

The real highlight comes after the muffins have slightly cooled: Garten transfers raspberry jam into a pastry bag fitted with a round tip and carefully pokes through the tops of the muffins, filling each one until the jam starts to peek out. This vibrant red jam not only adds a burst of flavor but also creates an elegant presentation, making these muffins perfect for a holiday breakfast, a brunch spread, or a sweet alternative to traditional dinner rolls at your Thanksgiving feast.

So, whether you’re recreating Garten’s version down to the details or opting for store-bought shortcuts, these raspberry-filled corn muffins will make your fall table feel extra special.

Try them for yourself: Barefoot Contessa’s Raspberry Corn Muffins