Strawberry Honey Cornbread Muffins


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


  • 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
  • ⅔ cup honey



  1. Heat the oven to 425 °F/ 220 °C.
  2. Prepare 12 muffin liners for a muffin pan.
  3. Slice about 1 1/2 cups of fresh strawberries, and keep some aside to top the batter-topped strawberries.
  4. Form a well in the center of the dry ingredients after mixing them thoroughly in a large bowl.
  5. In a sizable mixing basin, combine the egg, milk, melted butter, honey, and oil. Pour into the dry ingredient well and thoroughly combine.
  6. Strawberries are folded in.
  7. Fill each muffin cup in the prepared pan with 3/4 of the batter. This produces a sizable muffin. (12 – 15 muffins).
  8. To the batter of each muffin, add the saved strawberries.
  9. Until golden brown, bake for 12 to 15 minutes.


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