Strawberry Cornmeal Muffins
Honey-sweetened cornmeal muffins studded with fresh strawberries
Muffins have a reputation for being healthy when really they are just cake you get to eat for breakfast. We get it; sometimes that’s just want you want. But since fresh berries are in season and bountiful right now, we pack our cornmeal muffins with lots of strawberry bits, then sweeten them with honey and a touch of brown sugar.
These muffins are flexible, though, and would welcome just about any summer fruit you bring home by the quart full.
Out of the oven, golden and hot, the muffins hide jammy pockets of strawberries surrounded by a soft cornmeal crumb. Swipe with butter, drizzle with honey and finish with a pinch of flaky salt for your new favorite start to the day.
Preheat the oven to 425°.
In a large bowl, whisk together 2 cups of corn flour, 2 cups of all-purpose flour, ¼ cup of light brown sugar, 2 tablespoons of baking powder and ¼ teaspoon of kosher salt. To the dry ingredients, add 2 cups of whole milk, 4 beaten eggs, 1 stick of melted unsalted butter and ¼ cup of plain yogurt. Whisk together until well combined, then slowly whisk in 1 cup of honey. Once combined, carefully fold 1½ cups of chopped strawberries into the batter.
Ladle the batter into a well-greased muffin tin, filling each well evenly to just under the rim.
Bake until the tops are domed and golden brown, about 12 to 15 minutes. Makes about 2 dozen muffins.
Get more summer strawberry recipes:
• The Best Strawberry Shortcake
• Pretty Pink Strawberry Layer Cake
• Martha’s Strawberry Lemonade Recipe