I love mixing flavors and textures, so these muffins are right up my alley. With the sweetness of Spring and Summer’s best strawberries, you can enjoy a sweet treat for breakfast or dessert. The texture of these strawberry honey cornbread muffins is moist, but they have a nice sturdy crumb with just the right amount of sweetness and the chopped fresh strawberries are a bright fruity addition. I know this is my third variety of corn muffins and the second using berries, but this recipe is sweeter than my almost savory Classic Corn Muffins recipe and the added flavor of honey makes it really different from my Blueberry Cornbread Muffins recipe. Tips for perfect corn muffins:
Using fine cornmeal adds a really nice texture without the dryness that comes with medium or coarse cornmeal. Pairing the muffins with strawberries and honey adds not only sweetness but flavor that goes really well with the corn. The fresh berries in the batter give the muffins a beautiful strawberry flavor and keeps them nice and moist.
Here’s how to make them: Dice the fresh strawberries and set some aside to top the muffins after adding the batter to the pan.
Mix dry ingredients in a large bowl. Form a well in the middle of the mixture. Add the eggs, milk, melted butter, honey and oil to the well of dry ingredients; mix well. Stir to combine. Fold in the strawberries. Divide batter into the lined muffin pan, filling them 3/4 of the way. This makes a large muffin. Add more strawberries to the divided batter. Bake for 12-15 minutes, or until golden brown. Allow to cool at least 10 minutes before serving. Best served warm with butter and a drizzle of honey.
When mixing the batter for corn muffins, mix by hand. Mixing by hand helps prevent over mixing. A few lumps in the batter is fine. Once the wet ingredients are added, work quickly with the batter. The moisture will activate the leavening agents in the batter. Empty Sections in your pan? You can partially fill any empty sections of your muffin pan with water. The moisture will improve the baking and the pan will heat more evenly. Corn muffins don’t keep well. They are best used on the day they are baked. Store leftovers wrapped well in plastic and store in the refrigerator. Freezing – Corn Muffins can be frozen for up to three months.
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Update notes: This recipe was originally posted on Jul 6, 2014, but was updated with step by step instructions, new photos and recipe tips in May of 2018. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
