Strawberry Cornbread Muffins
These Strawberry Cornbread Muffins put a sweet twist on a classic favorite. Made with Hiland Dairy Strawberry Milk and packed with fresh strawberries, they’re soft, tender, and full of berry flavor. A warm strawberry sugar topping adds the perfect finishing touch, making them ideal for breakfast, brunch, or an easy dessert.
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Prep Time
10 Minutes -
Cook Time
15 Minutes -
Servings
6
Ingredients
- 1 box of your favorite cornbread mix
- water (as specified on cornbread mix package)
- Hiland Dairy Strawberry Milk (use for half of the water required)
- 1 cup chopped strawberries
- 5 sliced strawberries
- ½ cup sugar
- 1 tablespoon strawberry flavoring
Directions
- Prepare the Muffin Batter: Preheat your oven to 350°F (175°C). In a mixing bowl, prepare the cornbread mix according to the package instructions. Replace half of the required water with Hiland Dairy Strawberry Milk. Gently fold in the chopped strawberries into the cornbread batter.
- Bake the Muffins: Pour the batter into muffin tins (greased or lined). Bake in the preheated oven for about 15 minutes, or until a skewer inserted into the center of a muffin comes out clean.
- Make the Strawberry Sugar Topping: In a skillet, melt ½ cup of sugar over medium heat. Once melted, add in the 5 sliced strawberries and the strawberry flavoring. Mix well until combined.
- Serve: Once the muffins are done baking, pour the strawberry sugar mixture over the top while they are still warm. Enjoy your delicious strawberry cornbread muffins for breakfast or dessert!
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