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.
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- 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
- 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.
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.