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GF Strawberry Cornbread Muffins
Squeeze out every last drop of strawberry season with these gently-sweet strawberry cornbread muffins, slathered with a bit of strawberry honey butter and call it a dream day!
GF Strawberry Cornbread Muffins with Strawberry Honey Butter
Prep time: 20 minutes
Cook time: 20 minutes
Makes: 1 dozen
INGREDIENTS
1 cup yellow stone ground cornmeal, fine or medium grind
1 ¼ cup almond flour, plus 1/4 cup, divided*
1 tablespoon baking powder
1 teaspoon kosher salt
2 large eggs, beaten
¾ cup whole milk
3 tablespoons honey
½ cup unsweetened applesauce
6 tablespoons unsalted butter, melted and cooled to room temperature
1 cup chopped fresh strawberries
Butter:
½ cup strawberries, hulled and diced
1 tablespoon lemon juice
2 sticks unsalted butter, room temperature
3 tablespoons honey
Flaky sea salt, to taste
*See note at the bottom of the recipe if you want to swap almond flour for all-purpose flour.
INSTRUCTIONS
•Preheat the oven to 400ºF. Line a muffin tin with muffin liners or grease well.
•In a large bowl, whisk together the yellow cornmeal, 1 ¼ cup almond flour, baking powder, and salt.
•In a second medium bowl, whisk together the eggs, milk, honey, applesauce, and melted butter.
•Make a well in the dry ingredients and add the wet ingredients. Gently fold to combine.
•Lastly toss the strawberries with the remaining ¼ cup almond flour. Fold them into the batter gently to combine.
•Fill the muffin tin 2/3 of the way full evenly with batter, about ¼ cup batter per muffin. Bake for 15 to 17 minutes until golden brown and an inserted toothpick comes out clean.
•Allow muffins to cool in the pan for 8 minutes or so then cool completely on a wire baking rack.
For the Whipped Strawberry Honey Butter:
•In a small saucepan add the strawberries and lemon juice and place over low heat. As the strawberries to start releasing their juices and breaking down, gently swirl periodically to make sure nothing is sticking to the bottom of the pan or burning. You’ll know you’re done when there is very little liquid left, just enough of an almost syrup consistency to richly coat the now bright pink cooked strawberries, should take about 5 minutes cooking total.
•Remove the mixture to a bowl and place in the fridge for a couple of minutes to cool to room temperature (you don’t want the compote to be cold, just room temperature or it will cause the butter to harden when mixing).
•In a medium bowl add the butter and whip using a hand mixer on medium low speed until light and fluffy. If butter is too warm, place it back in the fridge to set a few minutes and whip again until light and fluffy, about 3-5 minutes. Add the honey and thickened room temperature compote and whip again to combine everything nicely (the butter may look like it’s broken at first, but trust the process and keep whipping to get it back to a whipped consistency). If the butter looks too soft depending on the temperature of your kitchen or maybe the compote was still a little too warm, just pop it back into the fridge for 5 or so minutes and rewhip until light and fluffy. Taste and adjust as needed – depending on how sweet your fruit was, you may want to add a bit more honey and whip again. I also like to fold in some flaky sea salt.
•Place the butter into a ramekin and top with a drizzle of honey and more flaky sea salt.
To make these muffins using all-purpose flour, replace the almond flour with 1 cup all-purpose flour and toss chopped strawberries with 2 tablespoons all-purpose flour before gently folding into the batter.
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