Get ready to transform your breakfast or snack time with these irresistible Strawberry Honey Cornbread Muffins that will make your taste buds dance! Imagine biting into a perfectly golden, moist muffin where sweet honey meets juicy strawberries, all nestled in a tender cornbread base. These aren't just ordinary muffins - they're a flavor explosion that will have everyone asking for your secret recipe. Whether you're a baking novice or a seasoned pro, these muffins are about to become your new obsession!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup honey
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/3 cup vegetable oil
- 1 cup fresh strawberries, chopped
Instructions
- Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with butter or cooking spray, ensuring each cup is thoroughly coated to prevent sticking.
- In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, and salt. Whisk these dry ingredients together until they are well incorporated and free of lumps.
- In a separate medium bowl, whisk together the milk, vegetable oil, and honey until the honey is completely dissolved and the wet ingredients are smoothly blended.
- Pour the wet ingredient mixture into the dry ingredients. Gently fold the ingredients together using a spatula, mixing just until combined. Be careful not to overmix, as this can result in tough muffins.
- Carefully fold in the chopped fresh strawberries, distributing them evenly throughout the batter. The strawberries will add bursts of fruity flavor and moisture to the cornbread.
- Using a large spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then, carefully transfer the muffins to a wire rack to cool completely.
- Serve warm with a drizzle of additional honey or butter if desired. These muffins are best enjoyed on the day they are made but can be stored in an airtight container at room temperature for up to 2 days.
Tips
- Use fresh, ripe strawberries for the most vibrant flavor and color. If strawberries are out of season, frozen berries can work, but make sure to pat them dry to prevent excess moisture.
- Don't overmix the batter - this is crucial for keeping your muffins tender. Mix just until the ingredients are combined to avoid tough, dense muffins.
- For extra flavor, consider adding a pinch of cinnamon or vanilla extract to the wet ingredients for more depth.
- Ensure your baking powder is fresh, as it's key to helping the muffins rise and achieve that perfect, light texture.
- Check your muffins a few minutes before the recommended baking time. Oven temperatures can vary, and you want to avoid overbaking.
- For a beautiful presentation, sprinkle a few extra strawberry pieces on top of the muffins before baking.
- Let the muffins cool slightly in the pan before removing to help them hold their shape and prevent breaking.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 11g
Saturated Fat: g
Cholesterol: 5mg
