RCI-BR.003.0393.001
Strawberry Corn Muffins
.
Prep40 min
Cook15 min
Total55 min
Servings4
Difficultyadvanced
Ingredients
- 2 unit
- 12 oz
- lb. granulated sugar1 unit
- 2 tbsp
- 2 tsp
- 2 tsp
- 1 tsp
- qt. buttermilk1 unit
- lb. 4 oz. butter1 unitmelted
- eggs4 largeslightly beaten
- 2/3 cup
- 2 tbsp
- lb. 8 oz. California strawberries1 unitstemmed and coarsely chopped
Method
1
Preheat oven to 400°F (200°C) and line two standard muffin tins with paper liners or grease them thoroughly.
2
Whisk together all-purpose flour, cornmeal, granulated sugar, baking powder, baking soda, ground cinnamon, and salt in a large mixing bowl until evenly combined.
3
In a separate bowl, whisk together the buttermilk, melted butter, slightly beaten eggs, orange juice, and grated orange zest until fully incorporated.
4
Create a well in the center of the dry ingredients and pour the wet mixture into it, then stir until just combined—do not overmix; the batter should be slightly lumpy.
5
Gently fold the stemmed and coarsely chopped California strawberries into the batter using a spatula, being careful to distribute them evenly without crushing them.
6
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
7
Bake at 400°F for 22–25 minutes, until a toothpick inserted into the center of a muffin comes out with only a few moist crumbs and the tops are golden brown.
25 minutes
8
Allow the muffins to cool in the tin for 5 minutes, then turn them out onto a wire rack to cool completely before serving.