A not too sweet, soft corn muffin riddled with ripe strawberries in every bite. These muffins are tender and light with a crusty cinnamon sugar dome.
Course Breakfast, Side Dish
Keyword muffins, strawberries
Dietary Restrictions Gluten-Free, Vegetarian
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
1 1/2cups cup 4 cup gluten free flouror other substitute
1/2cup fine ground cornmeal
2/3cup packed brown sugar
2 large eggs
Preheat the oven to 400°. Line a standard muffin pan with paper liners sprayed with vegetable spray. Set aside.
In a medium bowl, whisk together the gluten free flour, cornmeal, baking powder, baking soda, salt and brown sugar. Whisk to combine and set aside.
Crack the eggs into a large bowl and whisk briskly. Add the milk and melted butter and whisk to combine. Add the flour mixture to the egg mixture and stir until the ingredients just come together and are moist.
Add the chopped strawberries to the cornmeal batter and use a rubber spatula to fold the berries into the batter evenly. Divide the batter among the 12 muffin cups.
Mix the sugar and cinnamon together. Sprinkle the cinnamon sugar liberally over the muffins and bake for 15-18 minutes or until a cake tester comes out clean. Let the muffins rest in the pan for a few minutes before serving.