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.
Shelley Parker says
You should do different ones and post seems like many need answers of variations. Like make a post spe ifically for that do a few post pics and have them try themselves. I want to blog. No computer. Goof luvk gonna try your recepie look gook.
Erren's Kitchen says
Thank you Shelley!
Linda Johnston says
Well, here you go again! Perfect presentation, perfectly outrageous recipe and super pictures. Plus, all the important information anyone would need or want. I can’t talk to you any more. I have to go make some outrageous strawberry muffins……..(wink)
Erren says
Don’t know how I missed this, Linda, but once again – Thanks so much! 🙂
Dianna says
Could I substitute coconut oil for the veggie oil? Veggie oil is so bad!
Erren says
Hi Dianna. Sure you can. It just may have a mild coconut flavor.
ttwang56 says
if i cut back on the honey, should I substitute more milk?
Erren says
It’s hard to say. I’ve never cut down on honey so can’t say for sure.
Maya says
great breakfast!
thank you 🙂
Crystal says
I just made these muffins and the recipe made 30 muffins!!! They are yummy though!
Marsha says
Can you use a cornbread mix and add the honey and strawberries?
Erren says
Hi Marsha, You can try it, I’d assume it would work ok.
Dorae says
Yes, you sure can. I did, and I added honey and they were gone in seconds. My boys gobbled them up and were asking for more.
Gen says
I used chopped Bing cherries since I had no strawberries at the time of making these muffins and they were delicious! Thank you! I also omitted adding any sugar as I am on a low to no sugar diet and these muffins were delicious. The natural sugar from the berries and the corn was just enough. Also I used water instead of milk since I didn’t have any and these muffins were great!
Erren's Kitchen says
Amazing, I’m so pleased you loved them, and with all those substitutes! 🙂
Cassie Carey says
Could I make these using a Dutch oven? Camp style? Would you change anything in the recipe for cooking them that way
Erren says
I’m sorry, but I have no idea. Can’t say I’ve ever done anything like that.
dina says
great yummy breakfast!
Anne says
These are amazing!!!