Strawberry Corn Muffins Recipes

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 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 MUFFINS

Steps:

• Preheat the oven to 375 degrees. Line muffin tins with paper liners.
• Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Stir with your hand to be sure the ingredients are combined. In a 2-cup glass measure, combine the milk, eggs, and melted butter. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don't overmix the batter! Add the strawberries and sugar and stir gently to combine.
• Using a 2 1/4-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.

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.

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:

• 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.

CORNMEAL STRAWBERRY MUFFINS

Steps:

• In a medium bowl combine flour, cornmeal, sugar, baking powder, baking soda, and salt.
• In another bowl beat eggs, stir in milk, butter and strawberries.
• Make well in the dry ingredients, add the egg mixture all at once and stir until just combined.
• Spoon into greased or paper lined muffin tins and bake at 375 degrees F. for 20 minutes.