Go Back
–+ servings
A close up of Strawberry Honey Cornbread Muffin
Print Pin
4.93 from 14 votes

Strawberry Honey Cornbread Muffins

These wonderful strawberry corn muffins are moist and packed with the flavor of honey and the natural sweetness of fresh strawberries.
Course Breakfast
Cuisine American
Keyword breakfast, brunch, picnic, Spring, summer
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24 Muffins
Calories 206
Author Erren Hart

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
US Customary - Metric

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

Calories: 206 | Carbohydrates: 29g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 39mg | Sodium: 103mg | Potassium: 210mg | Fiber: 1g | Sugar: 11g | Vitamin A: 190IU | Vitamin C: 5.4mg | Calcium: 76mg | Iron: 1.2mg