Name: Jammy Strawberry & Honey Cornbread Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1⁄2 cup unsalted butter (If using salted butter, reduce salt by 1/4 tsp.); 1⁄3 cup honey; 1 egg; 1 cup buttermilk (Whole fat is best, but any will do. See my note on ingredients above if you don’t have buttermilk.); 1 cup cornmeal (I use stone-ground. See my note on ingredients above.); 1 cup all purpose flour; 1⁄4 cup apple powder (See my note on ingredients above. If you don’t have powder, blitz some freeze-dried apple in a blender / food processor.); 3⁄4 tsp salt; 1 tsp baking powder; 1⁄2 tsp baking soda; 1 1⁄2 cup strawberries (I prefer to use small whole strawberries, but my love for giant caves in my muffins may be weird. You can use fresh or frozen strawberries. You can use raspberries instead of strawberries.); 1⁄4 cup corn kernels (If you wish – this was NOT a hit with my kids)

Ingredients

Wet Ingredients

1/2 cup unsalted butter (If using salted butter, reduce salt by 1/4 tsp.)

1/3 cup honey

1 egg

1 cup buttermilk (Whole fat is best, but any will do. See my note on ingredients above if you don’t have buttermilk.)

Dry Ingredients

1 cup cornmeal (I use stone-ground. See my note on ingredients above.)

1 cup all purpose flour

1/4 cup apple powder (See my note on ingredients above. If you don’t have powder, blitz some freeze-dried apple in a blender / food processor.)

3/4 tsp salt

1 tsp baking powder

1/2 tsp baking soda

Fruit

1 1/2 cup strawberries (I prefer to use small whole strawberries, but my love for giant caves in my muffins may be weird. You can use fresh or frozen strawberries. You can use raspberries instead of strawberries.)

1/4 cup corn kernels (If you wish – this was NOT a hit with my kids)

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Instructions

1. Preheat the oven & prepare the wet ingredients.

Preheat oven to 400F.

Pop the butter into a microwave-safe mixing bowl and heat the butter in 30-second increments until it is just melted. Add the honey and whisk until well combined.

Add 1 egg to the mixture. Whisk until well combined. Add the buttermilk to the mixture. Whisk again until just combined.

2. Prepare the dry ingredients.

Stir together all the dry ingredients in a bowl until combined.

3. Fold the dry ingredients into the wet ingredients.

To save myself a bowl to wash up, I almost always pour my dry ingredients into my wet ingredients and fold them in together. The batter should be relatively thick.

4. Add the fruit

Fold in the strawberries (and corn, if you elect to do so against my children’s wishes).

5. Prepare to bake.

Line a 12-muffin tin with muffin liners. I usually use a 3-tablespoon ice cream style scoop to get my muffins into the liners which makes the process much easier and neater. Pop the tin into the oven.

6. Bake for 20-30 minutes

Your bake time will vary depending on how you handled your fruit. If you halved or quartered the strawberries, or if you chose to do raspberries, you’ll be closer to 20 minutes. If you used whole berries, you’ll need to bake it closer to 25 or 30 minutes. Bake 30 minutes or longer if they are frozen whole berries. You can tell they’re done by pressing on the top – the muffin should very gently push back at you. If it allows you to press down and leave a mark, it needs to cook longer. You can also stick it with a toothpick to see if it comes out clean. With all the strawberries in these muffins, they are very forgiving if you overcook them, so if you’re in doubt, leave them in the oven a bit longer.

7. Take them out of the oven to cool.

Take the muffins out of the oven and let them cool in the tin for 10 minutes (this time ensures the muffins set). After 10 minutes, take them out of the tin to finish cooling.

Prep Time: 10 min
Cook Time: 20 min
Category: Muffins
Method: Bake