Food & Drink

Amanda Brooks’s Raspberry Corn Muffins

Makes 12 muffins

An easy recipe from her cookbook, Farm from Home

One of my favorite sources of inspiration is the Instagram account of Florida native-turned-Anglophile Amanda Brooks. Anytime I’m having a harried day, I click over to see if Brooks is making jam or arranging flowers, and my blood pressure lowers. Brooks debuted a cookbook this summer that brings her Instagram life to print. It’s also a memoir of sorts, detailing her experience of going from the fashion world in New York City to a simpler existence on her husband’s family farm in England. That slower pace and connection to the land is something many Southerners will relate to. My favorite recipe? Her raspberry muffins. Easy, beautiful, and sort of like Southern cornbread studded with fresh fruit.

—Haskell Harris


    • 1 cup yellow cornmeal

    • 1 cup all-purpose flour

    • ½ cup granulated sugar

    • 1 teaspoon baking powder

    • 1 teaspoon baking soda

    • ¼ teaspoon sea salt

    • 2 large eggs

    • 1¼ cups plain yogurt

    • ½ stick unsalted butter, melted and cooled

    • 1 cup fresh raspberries


  1. Preheat the oven to 375 degrees and generously butter a twelve ½-cup muffin pan.

  2. In a bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

  3. In another bowl, whisk together the eggs, yogurt, and butter, add the flour mixture, and stir the batter until it is just combined. Gently fold in the raspberries, divide the batter among the muffin cups, and bake in the middle of the oven for 20 minutes, or until a tester comes out clean.

  4. Let the muffins cool in the pan on a wire rack for 3 minutes, turn them out onto the rack, and let them cool completely.

Recipe from Farm from Home: A Year of Stories, Pictures, and Recipes from a City Girl in the Country by Amanda Brooks