Strawberry Cornbread Muffin Recipe
Classic Cornbread muffins with some tasty strawberry and corn kernal add ins!
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
For cast iron skillet cornbread bake for 20-23min.
These are even more delicious when you add honey-butter over top!
To check for doneness: Using a toothpick, insert it into the center of a muffin. If the toothpick comes out clean, they are done. Some browning over top is expected and desired.
Nutrition
Serving: 1muffinCalories: 163kcalCarbohydrates: 25gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 26mgSodium: 226mgPotassium: 110mgFiber: 2gSugar: 8gVitamin A: 175IUVitamin C: 7mgCalcium: 72mgIron: 1mg
Tried this recipe?Let us know how it was!