The sticky orange syrup makes this corn muffins finger-licking good.
2 cups cornmeal, to be divided
1 cup flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 ¼ teaspoons salt
1 ¼ cups milk
1 cup sour cream
8 tablespoons unsalted butter, melted and cooled slightly
3 tablespoons sugar
2 large eggs
1 cup raspberries
½ cup orange syrup
Heat oven to 425°F (220°C). Either grease or line a 12-cup standard muffin tin with disposable liners.
Whisk 1 1/2 cups cornmeal, flour, baking powder, baking soda and salt together in a medium bowl. In a large bowl (if you have a microwave) or a medium saucepan (if you do not), combine milk and remaining 1/2 cup cornmeal. In a microwave, cook cornmeal–milk mixture for 1 1/2 minutes, then whisk thoroughly, and continue to microwave in 30-second increments, mixing between them, until it’s thickened to a batter-like consistency, i.e. the whisk will leave a clear line across the bottom of the bowl that slowly fills in. This will take 1 to 3 minutes longer. On the stove, cook cornmeal mixture over medium heat, whisking constantly, until it thickens as described above, then transfer to a large bowl.
Whisk butter, then sugar, then sour cream into cooked cornmeal until combined. At this point, the wet mixture should be cool enough that adding the eggs will not scramble them, but if it still seems too hot, let it cool for 5 minutes longer. Whisk in eggs until combined. Fold in flour mixture until thoroughly combined and the batter is very thick. Fold in raspberries. Divide batter evenly among prepared muffin cups; it will mound slightly above the rim.
Bake until tops are golden brown and toothpick inserted in center comes out clean, 13 to 17 minutes, rotating muffin tin halfway through baking to ensure even cooking. When muffins are done, poke a few holes in the top of the muffin with a toothpick and then spoon over a teaspoon of orange syrup. Let muffins cool in muffin tin on wire rack for 5 minutes, then remove muffins from tin and let cool 5 minutes longer.
I started with this recipe from Smitten Kitchen.