Strawberry Corn Muffins Recipes

STRAWBERRY MUFFINS WITH CANDIED ALMONDS

Steps:

• Heat the oven to 425 degrees. Line a standard muffin tin with 12 paper liners.
• In a cup, stir together the milk, lemon zest and juice; set aside to curdle.
• In a medium bowl, sift the flour, baking powder and salt. Whisk to evenly distribute; set aside.
• In a small bowl, whisk 1 egg white (save the other for another use) with 1 tablespoon granulated sugar until slightly frothy. Fold in the almonds; set aside.
• In a large bowl, whisk the 1 1/2 cups granulated sugar and butter until combined. Add egg yolks and continue whisking vigorously until the batter is slightly aerated, 1 to 2 minutes. Using a rubber spatula, alternate adding 1/3 of the flour mixture and 1/3 of the milk mixture, folding gently, until you've added three batches of each beginning with the flour and ending with the milk. The batter will be thick. Gently fold in the fresh berries.
• Divide the batter among the liners in the muffin tin. (The liners will be very full, but the muffins will not rise much while baking.)
• Pinch the almond mixture between your fingers and let the excess egg whites drain away before dividing evenly all over the tops of the muffins. Bake for 12 minutes, then lower the temperature to 325 degrees and continue baking until a toothpick inserted into the muffins comes out clean, 20 to 22 minutes, rotating the pan halfway through. Let cool for 5 minutes, then gently remove the muffins from the pan to cool completely before serving.
• In a mortar and pestle, food processor or resealable bag, combine the freeze-dried strawberries and confectioners' sugar, if using, and crush until fine. Dust generously over the cooled muffins using a fine-mesh strainer.

STRAWBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners.
• In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.
• Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.

BERRY CORNMEAL MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups or use paper liners.
• In a large bowl, sift together the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl gently toss strawberries in 1/2 cup of flour mixture.
• Whisk yogurt, melted butter, and egg together. Stir the yogurt mixture into the flour mixture; stir just to moisten. Fold in strawberries. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 25 minutes, or until a tooth pick inserted into the center of a muffin comes out clean.

STRAWBERRY CORN MUFFINS

Steps:

• 1. Preheat oven to 400*F.2. Line a muffin pan with liners.3. In large bowl, mix together the cornmeal, gluten free flour, sugar, baking powder, and salt.4. In another bowl, mix together the coconut oil, coconut milk, and eggs.5. Add the wet ingredients to the dry ingredients, mix until just combined.6. Fold in cut strawberries.7. Divide the batter into the 12 muffin liners.8. Bake for 30 minutes or until golden brown. Let cool for 15 minutes.9. Enjoy warm muffins with non-dairy butter. 1. Preheat oven to 400*F. 2. Line a muffin pan with liners. 3. In large bowl, mix together the cornmeal, gluten free flour, sugar, baking powder, and salt. 4. In another bowl, mix together the coconut oil, coconut milk, and eggs. 5. Add the wet ingredients to the dry ingredients, mix until just combined. 6. Fold in cut strawberries. 7. Divide the batter into the 12 muffin liners. 8. Bake for 30 minutes or until golden brown. Let cool for 15 minutes. 9. Enjoy warm muffins with non-dairy butter.
• 1. Preheat oven to 400*F. 2. Line a muffin pan with liners. 3. In large bowl, mix together the cornmeal, gluten free flour, sugar, baking powder, and salt. 4. In another bowl, mix together the coconut oil, coconut milk, and eggs. 5. Add the wet ingredients to the dry ingredients, mix until just combined. 6. Fold in cut strawberries. 7. Divide the batter into the 12 muffin liners. 8. Bake for 30 minutes or until golden brown. Let cool for 15 minutes. 9. Enjoy warm muffins with non-dairy butter.

STRAWBERRY CORN MUFFINS

Steps:

• Clean and cut up your strawberries and using the 1tblspoon of sugar mix till the strawberries are covered and they will mascerate.
• Preheat oven to 375 degrees. Spray muffin tins or line with papers.
• Mix all the dry ingredients and then add the oil and egg. Add the cream and the berries and combine well. I used a wooden spoon.
• Fill muffin tins 1/2 to 3/4 full of the mix and bake. Sprinkle with powdered sugar when they come out of the oven once they have cooled.

STRAWBERRY CORN MUFFINS

Steps:

• Preheat oven to 350°F.
• Line muffin cups with paper liners or spray with nonstick spray.
• Combine cornmeal, flour, sugar, baking powder and salt in a bowl.
• In a separate mixing bowl, mix together eggs and buttermilk.
• Add dry mixture to egg mixture.
• Fold in butter and strawberries.
• Divide batter among muffin cups.
• Bake for 15-20 minutes or until browned.
• Cool in pan for 10 minutes before transferring to a wire rack to finish cooling completely.

STRAWBERRY CORN CAKES

Steps:

• Preheat the oven to 375 degrees F. Lightly coat a 6-cup muffin pan with cooking spray. Prepare the corn muffin batter as the label directs, then stir in the flour, lemon zest and vanilla. Divide the batter evenly among the muffin cups. Bake until the edges are set and the centers are soft but not wet, 10 to 12 minutes. Meanwhile, toss the strawberries and strawberry preserves in a bowl and set aside. Remove the corn cakes from the oven. Gently press the back of a teaspoon into the center of each to make an indentation about one-third of the way into the cake. Spoon about 2 teaspoons of the strawberry mixture into each indentation, pressing to tightly fill. (Reserve the remaining berry mixture for topping.) Return the cakes to the oven and continue baking until just golden, about 5 more minutes. Let the cakes cool in the pan on a rack, 5 minutes, then remove from the pan and let cool 10 more minutes. Meanwhile, beat the cream and confectioners' sugar with a mixer until soft peaks form. Top the cakes with the remaining berry mixture and serve with the whipped cream.
• Photograph by Antonis Achilleos

STRAWBERRY CORN MUFFINS

Steps:

• Preheat oven to 350 degrees and grease a muffin tin.
• Combine corn meal, almond meal, baking powder and salt in a large bowl.
• Whisk together remaining ingredients except strawberries in a separate bowl.
• Add wet ingredients to dry and mix to combine.
• Fold in strawberries.
• Spoon mixture out into muffin tins.
• Bake for 20-22 minutes until edges start to turn golden.
• Remove from oven and let cool for 5-10 minutes before popping out of the tin.

STRAWBERRY CORN MUFFINS

Steps:

• Heat oven to 350 degrees. Line a 12-cup muffin tin with paper liners; set aside. Place strawberries and 1 tablespoon flour in a bowl; toss to combine; set aside. In a medium bowl, combine milk, melted butter, and eggs; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the remaining 3 cups flour, sugar, cornmeal, baking powder, and salt. Add the milk mixture; mix on low speed until just blended. Add reserved dried strawberries; mix to combine. Spoon batter into prepared tin, making sure all batter is used. Brush muffin tops with water, and sprinkle with sugar.
• Place in oven; bake until golden brown and a cake tester inserted in the middle of a muffin comes out clean, about 30 minutes. Cool slightly on a wire rack. Remove muffins from pan, and place on a wire rack to cool.

STRAWBERRY HONEY CORNBREAD MUFFINS

Steps:

• 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.

JIFFY CORNBREAD MUFFINS

Steps:

• Preheat the oven to 375 degrees Fahrenheit. Line the muffin tins with cupcake liners.
• In a large bowl, combine the cornbread mix, milk, sour cream, honey, and eggs. Whisk together until combined. Lumps are okay. Let the mixture rest for 5 minutes.
• Pour the batter into the muffin cups and fill them 3/4 full. Sprinkle the muffins with sugar.
• Bake for 18 to 20 minutes or until golden brown. Brush the tops with melted butter 3 to 4 times. Enjoy!

RASPBERRY CORN MUFFINS

Steps:

• Preheat the oven to 350 degrees F.
• Line 12 large muffin cups with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, mix the flour, sugar, cornmeal, baking powder, and salt. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one to the top. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.
• After the muffins cool, spoon the raspberry preserves into a pastry bag fitted with a large round tip. Push the tip of the bag through the top of the muffin and squeeze 1 to 2 tablespoons of preserves into the middle. Repeat for each muffin.