Super Easy Strawberry Cornbread Muffins Recipe
Check out this Strawberry Cornbread Muffins Recipe! It is a cornbread muffin where strawberries are the star! Not only are these Strawberry Cornbread Muffins super easy but they also only require two mixing bowls, measuring spoons a rubber spatula, and a muffin tin!
Why I Make This Recipe
I love making muffins. They are quick and easy to whip up. These Strawberry Cornbread Muffins with their golden brown tops, sweet interior, and cake-like texture are enough to make my mouth water just writing about it!
Enjoy these in June or whenever strawberries are abundant at your local farmers’ market. Alternatively make these year-round, swapping the fresh strawberries for frozen! Just be sure they are thawed before adding them to your batter.
Ingredients for Strawberry Cornbread Muffins
Dry Ingredients
- Flour
- Cornmeal
- Baking Powder
- Salt
Wet Ingredients
- Honey
- Milk
- Butter
- Eggs
Add-ins
- Strawberries
- Corn
How to Make This Recipe
- Preheat your oven to 400°F (190°C). Line a muffin tin with paper liners or grease the cups.
- In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, and salt.
- In a separate bowl, combine the milk, honey, melted butter, and egg. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
- Gently fold the diced strawberries into the batter.
- Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 15 to 18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
To Serve These Muffins
I like to serve them warm with a drizzle of honey over the cornbread. You can use strawberry honey, honey butter, (better yet, strawberry honey butter), or any other honey you prefer.
Another option, just before baking, sprinkle some turbinado sugar over top.
I’ll serve these as a dessert, snack, breakfast, or along-side dinner.
Storage
Properly storing baked goods oftentimes is overlooked. So, I have provided some guidelines for us all to follow!
Generally, I like to freeze muffins, biscuits, brownies, cookies, bread, etc. It extends their shelf life and keeps the baked goods out of my line of sight in the kitchen, keeping it tidy but also preventing unnecessary snacking.
To reheat Strawberry Cornbread Muffins pull one out of the freezer, pop it in the microwave for about a minute, slap on some honey or butter and it’s all ready to go! The muffin tastes like I just pulled it out of the oven!
These Strawberry Cornbread Muffins should be covered and stored following the guidelines below.
- Room Temperature – 2 to 3 days
- The Refrigerator – about 1 week
- The Freezer – 6 months
Sharper Nutrition Fix
Cornmeal, What is it?
Cornmeal is a meal ground from dried corn. It is ground to coarse, medium, and fine consistencies. Cornmeal is a staple ingredient in oven-fried dishes like chicken and catfish, and it is also used in polenta (Italian grits), and baked goods like these muffins.
Cornmeal is surprisingly super high in fiber. A ½ cup of cornmeal contains 3g of fiber. In this recipe, the fiber in the cornmeal combined with the fiber in the strawberries and corn results in an even higher fiber recipe.
By the way, cornmeal is not only high in fiber but it is also full of vitamins and minerals, including iron!
Enjoy This Recipe? You Will Love These Recipes Too!
Strawberry Smoothie Bowl [Vegan and High Protein]
Date Caramel with Almond Butter
Panera Mexican Street Corn Chowder: An Easy Copycat Recipe – Another corn recipe and one of my most popular recipes!
Strawberry Cornbread Muffin Recipe
Equipment
- large bowl
- measuring spoons
- rubber spatula
- muffin tins
Ingredients
Dry Ingredients
- 1 ¼ cup all-purpose flour
- ⅔ cup cornmeal
- 2 tsp baking powder
- ½ tsp kosher salt
wet ingredients
- 1 cup whole milk or other milk of choice
- ¼ cup honey
- ¼ cup butter, melted or coconut oil, avocado oil
- 1 egg
Add ons
- 1 cup strawberries, diced or 1 cup drained thawed frozen strawberries
- ½ cup corn kernels I used canned corn
Instructions
- Preheat your oven to 400°F (190°C). Line a muffin tin with paper liners or grease the cups.
- In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, and salt.
- In a separate bowl, combine the milk, honey, melted butter, and egg. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
- Gently fold in the diced strawberries and corn into the batter.
- Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 15 to 18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
Nutrition
Hi, I'm Sarah Harper. I am a Registered Dietitian Nutritionist who loves to cook, eat, and talk about food! Here at The Addy Bean, you'll discover an array of flexitarian recipes. My mission is to inspire and encourage others to eat and explore the world of plant-based foods!
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