This simple and delicious recipe for Strawberry Honey Cornbread Muffins will have you craving more once they’re gone! Packed with sweet, fresh strawberries, these tender muffins are perfect for a special breakfast or brunch.
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.
Why this recipe works:
- 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.
Tips for perfect corn muffins:
- 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.
More Recipes You’ll Love
- Blueberry Muffins
- Crumb Cake
- Award Winning Banana Bread
- Chocolate Chip Banana Muffins
- Cornbread Muffins
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Let's Make Strawberry Honey Cornbread Muffins
Ingredients
- 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
- 1½ cups diced fresh strawberries
Instructions
- Pre-heat oven to 425 f/ 220c
- Prepare a muffin pan with 12 muffin liners.
- Dice 1 1/2 cups of fresh strawberries and set some aside to top the strawberries after adding the batter to the pan.
- Mix dry ingredients in a large bowl and form a well into the middle of the mixture.
- Mix egg, milk, melted butter, honey and oil in a large mixing bowl. Pour into the well of dry ingredients; mix well.
- Fold in the strawberries.
- Divide batter into the lined muffin pan, filling them 3/4 of the way. This makes a large muffin. (12 - 15 muffins).
- Add the reserved strawberries to the top of the batter of each muffin.
- Bake for 12-15 minutes, or until golden brown.
Nutrition Information:
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.
Leela Fireside says
This is a very good recipe but it makes a ton of muffins. So just be prepared. I used more fruit than the recipe called for because they needed it. I cut up a couple of apples and threw in some blueberries that needed to be used. I also made them into mini muffins because I like those best. Cooking for 12 min was just right
Erren Hart says
Hi Leela, Thank you for sharing your experience with the recipe, and I’m glad to hear that you found it to be a good one! It’s always nice when a recipe can be customized to your preferences and ingredients you have available, but please be aware that different moisture levels in fruit can affect the final outcome and can change the texture especially in baking.
Making them into mini muffins is a clever way to enjoy smaller portions, and it’s wonderful that the 12-minute cooking time worked perfectly for you. I hope you’ll come back to try more recipes. Happy Baking!
Wendy L says
I served these with honey butter, and my guests were over the moon with delight. We had them for dessert, but they’d be a wonderful brunch or buffet table item. I cut down the sugar (because of the honey butter), and I added more strawberries. I made them in mini muffin tins without the paper liners and they popped right out. Definitely a keeper.
Erren Hart says
Thank you for trying out the recipe and leaving such a positive review! We’re thrilled to hear that you and your guests enjoyed the muffins and that it was a hit as a dessert option. It’s great to know that the recipe is versatile enough to be used for brunch or buffet table items as well.
Your modifications of adding more strawberries and cutting down on the sugar to pair with honey butter sound delicious, and we’re glad to hear that they worked well for you. It’s also great to know that the mini muffins came out so easily without the paper liners.
Thank you for sharing your positive experience with our readers and us, and we hope you’ll try more of our recipes in the future.
S Black says
I made this with my 4 yr old toddler and his two cousins, 9 and 6 yrs old. I cut out the additional sugar and used the exact amount of honey that’s recommended. If you are looking to add a bit more sweetener per muffin, for the individual needs of each family members pallet, tip each muffin w/Ben and Jerry’s ice cream… or any other that includes a very sugar content. This is how I satisfies my own desire to offer as kettle sweetness as possible to my sons diet, but offer his older cousins and dad the option of enjoying a bit more sweetener. Everyone LOVED it. This is super easy, absolutely delicious, diabetic-friendly, very rapid, home baked treat that everyone is sure to love. 🙂
Erren's Kitchen says
Wow that sounds amazing, I’m so glad you liked the recipe. Love the idea of ice cream topping! 🙂
Luke Cardinale says
Can I use unsalted butter? If so, How much salt should I use?
Erren's Kitchen says
Hi, you can use any butter you like, I would just add a pinch of salt. I hope this helps 🙂
Rita says
I decided to puree the strawberries instead of leaving them as chunks. 10/10, would make again.
Erren's Kitchen says
Fantastic, I’m glad you liked it Rita 🙂
Erren's Kitchen says
Fantastic Rita, glad you enjoyed them 🙂
Nancy says
Really good!
Erren's Kitchen says
I’m glad you liked them Nancy 🙂