Strawberry Orange Cornmeal Muffin

I’m clearly obsessed with muffins. What can I say? I like hand-held food! And what’s better to grab when you’re rushing off to work or school early in the morning than a tasty, homemade muffin? I send them into work a lot with Kramer, too. Muffins are just so versatile and easy to make, how can I not be obsessed?

I had some extra strawberries laying around the other day that desperately needed to be used up. I knew I wanted to do some kind of strawberry muffin that I would eat for breakfast, but I didn’t want to do another strawberry banana muffin. I found these cornmeal muffins and thought they’d be even better with the addition of the zest of an entire orange. Let me tell you, it’s one of the best ideas I’d ever had! The orange was so fragrant, these were almost like orange juice strawberry muffins. The strawberries were so sweet and had the perfect texture and bite, and the cornmeal was a bit crunchy and added an interesting texture to the whole muffin. I highly recommend these! I brought them into work and they were all eaten up, which I always take as a good sign.

Ingredients.

Combine your sugar and orange zest. Rub together with your fingers until the sugar is an orange color.

Combine your orange sugar with the flour, cornmeal, baking powder, and salt.

In another bowl, combine your egg, oil, and milk.

Gently mix the wet ingredients with the dry ingredients until just moistened.

Chop your strawberries.

Toss them in a tablespoon or two of flour. This helps them to not sink to the bottom of your muffins.

Fold the berries into the batter.

Put about 1/4 cup of batter into each muffin cup. Sprinkle with turbinado sugar if you like. Bake at 400 degrees F for about 25 minutes, until golden and set.

Allow to cool and enjoy!

These were amazing and so simple to make!

Strawberry Orange Cornmeal Muffins
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adapted from Eating Out Loud

1/2 cup granulated sugar

zest of 1 orange

1 cup cornmeal

1 cup flour

2 teaspoons baking powder

1/2 teaspoon salt

1 beaten egg

1/4 cup oil

1 cup milk

about 1 cup chopped strawberries

1. In a large mixing bowl, combine the sugar and orange zest with your fingers until the sugar is an orange color. Add in the cornmeal, flour, baking powder, and salt. Add in the beaten egg, oil and milk, stirring until just combined.

2. Toss 1 cup of chopped strawberries with a tablespoon or two of flour. Fold them into the batter.

3. Fill muffin cups 3/4 full (I used a bit less than 1/4 cup for each) then garnish with a few chopped berries if you have extras. Bake at 400 degrees F for 20-25 minutes or until set and slightly golden.

4. Allow the muffins to cool before removing from the muffin tin. Makes about 15 muffins.

Tagged as: breakfast, cornmeal, fruit, how-to, muffins, orange, quick bread, strawberry, summer, sweet