Strawberry Corn Muffins

Strawberry Corn Muffins Recipe - Easy-to-Make and Delicious

Region / culture: USA | Servings: 24 muffins

Introduction

Strawberry Corn Muffins are a delightful twist on traditional corn muffins, adding a burst of sweetness and freshness with the addition of juicy California strawberries. These muffins are perfect for breakfast, brunch, or as a sweet treat any time of day.

History

Corn muffins have been a staple in American cuisine for centuries, with variations found in different regions of the country. The addition of strawberries to corn muffins adds a modern twist to this classic recipe, creating a unique and delicious flavor combination.

Ingredients

2 lb (907 g) of all-purpose flour
12 oz (340 g) of cornmeal
1 lb (454 g) of granulated sugar
2 tbsp of baking powder
2 tsp of baking soda
2 tsp of ground cinnamon
1 tsp of salt
1 qt (946 ml) of buttermilk
1 lb (454 g) 4 oz of melted butter
4 large eggs, slightly beaten
0.67 cup of orange juice
2 tbsp of grated orange zest
1 lb (454 g) 8 oz of stemmed and coarsely chopped California strawberries

How to prepare

Preheat the oven to 350°F (177°C).
In a bowl, combine flour, cornmeal, sugar, baking powder, baking soda, cinnamon, and salt. Mix well.
In a separate bowl, whisk together buttermilk, butter, eggs, orange juice, and zest.
Add the buttermilk mixture to the flour mixture, mixing just until the dry ingredients are incorporated. Do not overmix.
Fold in the strawberries.
Grease 24 jumbo muffin cups and scoop 6 oz (170 g) of batter into each cup.
Bake for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean.
Allow the muffins to cool in the pan for 10 to 15 minutes, then remove them from the pans and cool on a rack.
Shortcut: Prepare muffins using a standard Cornbread muffin mix.

Variations

Add chopped nuts or seeds for extra crunch.
Substitute blueberries or raspberries for the strawberries.
Drizzle with a glaze made from powdered sugar and orange juice for a sweet finish.

Cooking Tips & Tricks

Be sure not to overmix the batter, as this can result in tough muffins. Mix just until the dry ingredients are incorporated.

- Use fresh, ripe strawberries for the best flavor. Frozen strawberries can also be used, but be sure to thaw and drain them before adding to the batter.

- Grease the muffin cups well to prevent sticking.

- Allow the muffins to cool slightly in the pan before removing them to cool completely on a rack.

Serving Suggestions

Enjoy these Strawberry Corn Muffins warm with a pat of butter or a drizzle of honey. They also pair well with a cup of coffee or tea.

Cooking Techniques

Be sure to preheat the oven before baking the muffins.

- Use a light hand when mixing the batter to avoid tough muffins.

- Check for doneness by inserting a wooden pick into the center of a muffin - it should come out clean when the muffins are ready.

Ingredient Substitutions

Use whole wheat flour or a gluten-free flour blend in place of all-purpose flour.

- Substitute almond milk or coconut milk for buttermilk.

- Use melted coconut oil or vegetable oil in place of butter.

Make Ahead Tips

Strawberry Corn Muffins can be made ahead of time and stored in an airtight container at room temperature for up to 2 days. They can also be frozen for longer storage.

Presentation Ideas

Serve these muffins on a platter lined with fresh strawberries for a beautiful presentation. Dust with powdered sugar for an extra touch of sweetness.

Pairing Recommendations

Pair these Strawberry Corn Muffins with a fresh fruit salad or a side of yogurt for a balanced breakfast. They also pair well with savory dishes like soups or salads.

Storage and Reheating Instructions

Store leftover muffins in an airtight container at room temperature for up to 2 days, or freeze for longer storage. To reheat, simply microwave for a few seconds or warm in a low oven until heated through.

Nutrition Information

Calories per serving

Each serving of Strawberry Corn Muffins contains approximately 300 calories.

Carbohydrates

Each serving of Strawberry Corn Muffins contains approximately 45 grams of carbohydrates.

Fats

Each serving of Strawberry Corn Muffins contains approximately 12 grams of fat.

Proteins

Each serving of Strawberry Corn Muffins contains approximately 5 grams of protein.

Vitamins and minerals

Strawberry Corn Muffins are a good source of vitamin C, thanks to the addition of fresh strawberries. They also contain iron, calcium, and other essential vitamins and minerals.

Alergens

This recipe contains dairy (butter, buttermilk, eggs) and wheat (flour), which may be allergens for some individuals. It can be easily adapted to be gluten-free by using a gluten-free flour blend.

Summary

Strawberry Corn Muffins are a delicious and nutritious treat, providing a good balance of carbohydrates, fats, and proteins. They are a great source of vitamins and minerals, making them a healthy choice for breakfast or snack time.

Summary

Strawberry Corn Muffins are a delicious and nutritious treat that is perfect for breakfast, brunch, or as a sweet snack. With a burst of fresh strawberries and a hint of orange zest, these muffins are sure to become a new favorite in your recipe collection. Enjoy them warm with a cup of coffee or tea for a delightful start to your day.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Strawberry Corn Muffins. It was many years ago, back when I was just a young girl helping out in the kitchen with my own grandmother. She was a wonderful cook, always whipping up delicious meals and treats for our family to enjoy.

One day, as I was flipping through an old cookbook that belonged to my grandmother, I stumbled upon a worn and tattered page that caught my eye. The title read "Strawberry Corn Muffins" and the ingredients list seemed simple enough. Intrigued, I asked my grandmother about the recipe and she smiled, a twinkle in her eye.

"Oh, that recipe brings back so many memories," she said, her voice tinged with nostalgia. "I learned how to make those muffins from an old friend of mine many years ago. She was a wonderful baker and she passed down the recipe to me, just like I am passing it down to you now."

My grandmother then proceeded to tell me the story of how she came to learn the recipe for Strawberry Corn Muffins. It was a tale of friendship, kindness, and the joy of sharing food with others.

As a young woman, my grandmother had a close friend named Mrs. Jenkins who lived down the street. Mrs. Jenkins was known throughout the neighborhood for her delicious baked goods, especially her strawberry corn muffins. Every Sunday, she would bake a fresh batch and share them with her friends and neighbors.

One day, my grandmother happened to stop by Mrs. Jenkins' house just as she was pulling a tray of muffins out of the oven. The sweet smell of strawberries and corn filled the air, making my grandmother's mouth water.

"Those muffins smell amazing," my grandmother exclaimed. "I've never had anything like them before."

Mrs. Jenkins smiled and offered my grandmother a warm muffin fresh from the oven. As my grandmother took a bite, she was blown away by the burst of flavors – the sweetness of the strawberries, the crunch of the cornmeal, and the hint of vanilla. It was a taste unlike anything she had ever experienced before.

"Would you like the recipe?" Mrs. Jenkins asked, seeing the delight on my grandmother's face. "I would be happy to show you how to make them yourself."

And so, Mrs. Jenkins spent the afternoon teaching my grandmother how to make her famous Strawberry Corn Muffins. She showed her how to mix the batter just right, how to fold in the strawberries gently, and how to bake them to perfection.

From that day on, my grandmother made Mrs. Jenkins' Strawberry Corn Muffins for special occasions, sharing them with her own friends and family. The recipe became a staple in our household, a symbol of friendship and the joy of baking for others.

Now, as I hold that tattered old cookbook in my hands, I feel a deep connection to my grandmother and to Mrs. Jenkins. The recipe for Strawberry Corn Muffins is more than just a list of ingredients – it is a reminder of the bonds formed through food, the memories made in the kitchen, and the joy of sharing a delicious treat with those we love.

So today, as I mix together the cornmeal and flour, fold in the ripe strawberries, and pour the batter into the muffin tins, I do so with a grateful heart. I am grateful for the lessons my grandmother taught me, for the friendships that have enriched my life, and for the simple pleasure of baking something delicious to share with others.

And as the muffins bake in the oven, filling the kitchen with the sweet aroma of strawberries and corn, I can't help but smile. For in that moment, I am connected to generations past and present, united by a love of cooking and a passion for creating something special to be enjoyed by all.