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Strawberry Cornmeal Muffins

Strawberry Cornmeal Muffins

Chelsea Colbath
A simple, whole grain corn muffin sweetened with honey and filled with fresh, juicy strawberries in every bite.
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TOTAL TIME: 18 minutes
Time 25 minutes

Ingredients
  

  • 1 cup plain whole milk yogurt
  • 1 egg
  • 1/3 cup honey
  • 1/3 cup melted coconut oil grass-fed butter, or ghee (I've used all three and they all work well)
  • 2 teaspoons vanilla extract
  • 3/4 cup stone-ground yellow cornmeal
  • 3/4 cup white whole wheat flour*
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups roughly chopped strawberries
  • a big pinch of sugar for topping

Instructions
 

  • 1. Preheat oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners, or grease with nonstick spray. Set aside.
  • 2. Add all wet ingredients (yogurt, egg, honey, melted oil, vanilla) to a mixing bowl and whisk to combine. Then, add all remaining ingredients, including chopped strawberries, and stir just to combine. Some small lumps of cornmeal are fine.
  • 3. Use a 1/3 cup measuring cup to portion out the muffins into the prepared pan. Sprinkle the top of each muffin with a pinch of sugar.
  • 4. Bake for 18-20 minutes, or until muffins start to turn golden around the edges and are cooked through. Transfer muffins to a wire rack to cool, then store leftovers in an airtight container at room temperature for up to 2 days, in the fridge for 5 days, or in the freezer for up to 2 months. Muffins are best eaten the day they're baked, but leftovers reheat well in a pan with a little butter.

Notes

*White whole wheat flour has the same nutritional profile, but a more mild flavor compared to traditional whole wheat. I sometimes see "Ivory Whole Wheat' or 'Whole Wheat Pastry Flour' at the grocery store, which are very similar products. You can also substitute regular whole wheat, all-purpose, or a combination of the two for any of the white whole wheat flour called for in this recipe.
Depending on slight variations in the amount of strawberries used, and how full the muffin tins are, I usually get anywhere from 9-12 muffins from this recipe.
Adapted from my Blueberry Muffins