Strawberry Corn Muffins: My Family Recipe for Cornmeal Muffins With Cultivated or Wild Strawberries

For those who are impatient to welcome the abundant crops of green seasons, wild strawberries are discerned with excitement because their edibility allows them to substitute for their luscious kin. The unique, fresh tartness of wild strawberries is easily adjusted through complementary ingredients in recipes. For example, taste is sweetened by ground cinnamon and soothed by lemon zest. Also, for those who are eager for less kitchen duty and more outside activities, substituting wild for cultivated strawberries generally eliminates the need for slicing: wild strawberries are tiny, rough-hewn globes in comparison with cultivars.

A special plus of wild strawberries is their long growing season. Oftentimes these determined, hardy berries sparkle on the ground from early spring until the first frost. It is not unusual for me to pick these wild fruits throughout early fall, up until Hallowe'en and sometimes into November during Indian summers.

Nevertheless, no matter which variety of strawberries is used, the following recipe is not only easy but also delicious, flavorful, and fragrant.

1 cup yellow cornmeal

1 cup all-purpose flour

1/2 cup sugar in the raw: demerara or turbinado

1 Tablespoon baking powder

1/4 teaspoon sea salt

1 teaspoon ground cinnamon

zest of 1 lemon

2 large eggs:  brown, cage-free

1 1/4 cups buttermilk

3 Tablespoons butter, melted

1 cup strawberries, sliced

• Note: There generally is no need for slicing if substituting wild strawberries.

• 2 medium mixing bowls
• 1 measuring cup
• muffin tin
• 12 muffin liners
• 1 medium spatua
• 1 large stirring spoon
• 1 set measuring spoons
• 1 whisk

Preheat oven to 375°F (190°C; Gas Mark 5).

Line 12-cup muffin tin with muffin liners.

1. In a medium bowl, combine dry ingredients: cornmeal, flour, sugar, baking powder, sea salt, cinnamon, and lemon zest.

• In a separate bowl, whisk together eggs and buttermilk.
• Make a shallow well in the flour mixture and pour in buttermilk and eggs mixture.
• With spatula, gently fold into dry ingredients.

Note: Only fold enough to moisten dry ingredients, so that eggs and buttermilk are not sitting on top of the flour.

• Gently fold melted butter and sliced strawberries into mixture.

Note: Only fold enough so butter and strawberries are not sitting loosely, as if dropped, on top of the batter.

Note: Do not overbeat. The mixture will have a coarse, lumpy texture which is very different from the smoothness of cake dough. Overmixing produces tough muffins laced with air holes.

2. Divide batter among muffin cups.

• Bake in middle of oven until golden brown or a toothpick tester comes out clean, about 20 minutes.
• Remove from oven and allow to sit for a few minutes before transferring to serving tray.

Enjoy the visual treat of sunny muffins and the taste treat of strawberries.