Preheat your oven to 400 degrees F. This is crucial as the right temperature ensures that your muffins rise perfectly and get that lovely golden color. Make sure your oven is fully preheated before you pop those muffins in!
Next, take your muffin tin and coat it with nonstick spray. This step is essential to prevent sticking and to ensure your muffins come out nice and clean once baked.
In a medium bowl, combine the all purpose flour, cornmeal, sugar, baking powder, salt, and cinnamon. Mix well until all dry ingredients are evenly combined. This will create a solid foundation for your muffins.
In a separate medium bowl, whisk together the eggs, milk, and the melted butter until well blended. You want this mixture to be smooth and creamy, as it will bring moisture to your dry ingredients.
Gently stir the wet ingredients into the dry mixture. Be careful not to overmix; just combine until you no longer see dry flour. Your batter should be slightly lumpy – that’s a sign of fluffy muffins!
Now, fold in the grated yellow squash and raisins. This is where the magic happens! The squash will add moisture, while the raisins provide sweetness and texture. Make sure everything is evenly distributed.
Fill each muffin cup evenly, about to the rim. This will allow them to puff up nicely during baking. Don’t worry if they look a bit full; that’s just how we like them!
Bake in the preheated oven for 20 to 22 minutes or until the tops are lightly browned. You can test for doneness by inserting a toothpick in the center; it should come out clean.
Once baked, let the muffins sit in the tin for 2 minutes. This allows them to firm up slightly before transferring them to a wire rack to cool completely. If you can resist, serve them slightly warm; it's the best way to enjoy these muffins!
