Sweet Corn and Strawberry Muffins

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What could be more delectable than fresh sweet corn muffins with strawberries? Very little comes to mind. The recipe for these scrumptious muffins calls for such fine ingredients as butter, lemon juice and zest, fresh sweet corn and strawberries, and pure vanilla extract. Whipping up a batch of these delights will surely bring the whole family to the table, and have them begging for seconds.

The recipe for sweet corn muffins with strawberries is quite simple, and does not take a whole lot of prep time, meaning you will be able to enjoy these muffins in no time at all with minimal effort. Since the recipe yields twelve muffins and could also be easily doubled, they can be made for a crowd, or slipped into lunches as an extra special treat. The neighbors would be delighted to receive of a basket full of these sweet and yummy muffins, and they are also great for a grab and go breakfast for those mornings when you are running a little behind. However many ways you will eventually decide to serve these wonderful muffins, the first step is to make sure and give the recipe a try, as it will soon be a member of your favorite recipe repertoire.

Ingredients

  • 3 ears Sunshine Sweet corn, husked
  • 3 large eggs
  • ½ cup butter (one stick), melted and cooled
  • 1/3 cup milk
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon vanilla extract
  • 1 tablespoon lemon zest
  • 3 cups plus 1 tablespoon flour, divided
  • 1-½ cups sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ¾ teaspoon baking soda
  • 1 cup chopped strawberries

Instructions

Preheat oven to 325°F. Line 12 muffin cups with paper cups. With a sharp knife, cut the corn kernels from the cobs and measure 1-1/2 cups; set aside. In a food processor or blender combine 3/4 cup of the corn kernels, the eggs, butter, milk, lemon juice, vanilla and lemon zest. Process until smooth; pour into a mixing bowl. In another bowl, whisk together 3 cups of the flour, the sugar, baking powder, salt and baking soda. Add the dry ingredients to the wet and mix just to combine; mixture will be lumpy. In a bowl, toss the strawberries and remaining corn kernels with remaining 1 tablespoon flour; gently fold into batter. Spoon batter into muffin cups, about 1/3 cup in each. Bake until golden brown and a tester inserted in a muffin comes out clean, 30-35 minutes. Allow muffins to cool on a wire rack before serving.

 

Number of servings (yield): 12 muffins



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