Strawberry Rhubarb Corn Muffins
These are by far the best corn muffins you’ll ever bake. They are loaded with strawberries and rhubarb; are moist, flavourful and the perfect texture. You’ll definitely want to keep this recipe on hand.
- Prep Time: 25 mins
- Cook Time: 13 mins
- Total Time: 38 mins
- Yield: 1 dozen 1x
- Category: Snack
- Cuisine: American
Ingredients
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- 1/4 cup unsalted butter, melted
- 3/4 cups yellow cornmeal
- 3/4 cups all-purpose flour
- 2 Tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup whole milk, at room temperature
- 1/2 cup plain yogurt, at room temperature (I used Saugeen Country Organic Yogurt)
- 1 large egg, at room temperature
- 1/2 cup strawberries, chopped
- 1/2 cup rhubarb, sliced (about 1 large stalk)
Instructions
- Preheat oven to 425ËšF and grease or line a muffin tin, set aside.
- Melt butter, set aside to cool.
- In a large bowl, mix cornmeal, flour, sugar, baking powder and soda together until well combined. Set aside.
- In a separate bowl add cooled butter to milk, whisk together. Add the eggs and yogurt, whisk until well combined and smooth.
- Add your dry ingredients to your wet ingredients in two batches, mix until just combined.
- Add your chopped strawberries and rhubarb, gently fold into your batter.
- Evenly scoop out batter into each muffin cup.
- Place into the middle of the oven and bake for approx. 12-15 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Let muffins cool on a cooling rack.
Notes
Variations (omit Strawberries and Rhubarb and add):
– Jalapenos
– Plain
– Cheese and Green Onion
Nutrition
- Serving Size: 1 muffin
- Calories: 134.5
- Sugar: 1.9g
- Sodium: 54.5mg
- Fat: 2.95g
- Saturated Fat: 1.5g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 23.9g
- Fiber: 1.5g
- Protein: 3.4g
- Cholesterol: 13.5mg