Cornmeal Strawberry Muffins

I really like these made with fresh strawberries, but you can also make them with frozen unsweetened strawberries – thaw and drain them before use.

Cornmeal Strawberry Muffins
Prep time
Cook time
Total time
Tasty muffins with fresh strawberries.
Recipe type: Breakfast
Cuisine: American
Serves: 12 muffins
  • 2 cups flour
  • 1 cup cornmeal
  • ½ cup brown sugar
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • ½ cup butter, melted
  • 1 cup sliced fresh strawberries
  1. In a medium bowl combine flour, cornmeal, sugar, baking powder, baking soda, and salt.
  2. In another bowl beat eggs, stir in milk, butter and strawberries.
  3. Make well in the dry ingredients, add the egg mixture all at once and stir until just combined.
  4. Spoon into greased or paper lined muffin tins and bake at 375 degrees F. for 20 minutes.


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