Once you’ve had a taste of these quick and easy Strawberry Honey Cornbread Muffins, you’ll want more! These moist muffins are ideal for a special breakfast or brunch since they are packed with sweet, juicy strawberries.
These muffins are perfect for me because I adore combining different flavors and textures. You can have a sweet treat for breakfast or dessert with the sweetness of the freshest strawberries from the Spring and Summer.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- 1½ cups diced fresh strawberries
- 2 cups all-purpose
- 2 cups fine cornmeal
- ¼ cup granulated sugar
- 2 tablespoons baking powder
- ½ teaspoon salt
- 4 eggs beaten
- 2 cups milk
- 1 stick salted butter melted
- 4 tablespoon vegetable oil
- â…” cup honey
Instructions:
- Heat the oven to 425 °F/ 220 °C.
- Prepare 12 muffin liners for a muffin pan.
- Slice about 1 1/2 cups of fresh strawberries, and keep some aside to top the batter-topped strawberries.
- Form a well in the center of the dry ingredients after mixing them thoroughly in a large bowl.
- In a sizable mixing basin, combine the egg, milk, melted butter, honey, and oil. Pour into the dry ingredient well and thoroughly combine.
- Strawberries are folded in.
- Fill each muffin cup in the prepared pan with 3/4 of the batter. This produces a sizable muffin. (12 – 15 muffins).
- To the batter of each muffin, add the saved strawberries.
- Until golden brown, bake for 12 to 15 minutes.
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