Strawberry Cornmeal Muffins

Today, I present to you, in all it’s glory: the Strawberry Cornmeal Muffin. Made with tiny local strawberries that Kevin and I picked at Warner Farm before we left the valley and became city folk. 

Let’s pause for just a moment here to take in the glory of the corn muffin before we talk about these strawberry-studded beauties.

Did you know that in 1986, children from this great state of Massachusetts petitioned to make the corn muffin our state muffin? Because, obviously every state needs a muffin to call their own. Sure, you might think there’s nothing special about the corn muffin, but I boldly rep the corn muffin state everywhere I go.

(Side note: I feel like we need Massachusetts/Corn Muffin State graphics to put on bumper stickers/shirts/temporary tattoos/everywhere- graphic artists, send me your designs so we can start the corn muffin revolution!)

Excuse me for a moment while I add corn muffins to the list of reasons why I’m proud to be from Massachusetts. 

Let’s skip the part where I go on and on about how corn muffins are my spirit animal, how deeply rooted they are in my Massachusetts heritage, and how our corn muffins are better than everyone else’s. Because, the longer I live in Massachusetts, the more I realize we tend to think everything we do/make/produce/think is better than the rest of the country (but…maybe it is?) and I’m slowly learning when to keep my Massachusetts pride/privilege in check.

But really, come to Massachusetts, have a muffin. We’re the greatest! 

Okay, let’s talk about these muffins. Juicy, sweet summer strawberries get folded into a thick, honey-sweetened corn muffin batter and baked to golden perfection. They’re made in 1-bowl in under 30 minutes, and, if you don’t have any strawberries around, blackberries or even cranberries (cough, official berry of Massachusetts, cough) all work beautifully in these muffins.

The muffin batter is made with equal parts stone-ground cornmeal (this one’s my fav!) and white whole wheat flour to yield a dense, moist, hearty whole grain muffin that hints at your New England grandma’s thick, sweet corn muffins. 

Bake a batch for breakfast this weekend; tuck them into a picnic basket or beach bag; share a few muffins with your elderly neighbors or homeless friends in the park- everyone is going to love these warm, sweet, tender muffins. And, if you’re really feeling in the Massachusetts spirit, it’s only right to reheat any leftovers in a skillet with plenty of butter. Trust me, it’s the right thing to do. 

If you try this recipe, let me know! Leave a comment below, or take a picture and share it with me on Instagram or Facebook! And, if after eating them you feel compelled to petition your representatives to change your state’s muffin to the corn muffin, just remember that Massachusetts already has our stubborn, relentless grip wrapped firmly around corn muffins. And we’re never letting them go.

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 mins

Time 25 minutes mins

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