Strawberry Cornflake Muffins

Strawberry Cornflake Muffins
Strawberry Cornflake Muffins that will get your morning started right.

I’m alive! I’m here! I’m sorry I’ve been in and out of contact. But I come bearing Strawberry Cornflake Muffins and amazing news—The Fiancé and I finished booking all of our wedding vendors! Some of you many not know this, but I had a brief stint as a wedding coordinator before my blogging days. I knew that, in order to maintain my full-time job and this blog, The Fiancé and I would need to be smart and efficient about planning our out-of-state wedding. Let me tell you, it wasn’t easy. I have no intention of bombarding you with wedding details, but suffice it to say, I’m back. Now that we have a huge chunk of our wedding planning done, I can focus on baking awesome treats like these Strawberry Cornflake Muffins!

These muffins are just sweet enough for breakfast or brunch. I can’t help but love the crunch of the cornflakes on these muffins. They make me feel like I’m a kid again. If you want to go a smidge healthy, you can use whole wheat flour instead of all-purpose flour. I tested the whole wheat flour in the muffins and they were still amazing. In an effort to be an adultier adult (a.k.a. a responsible adult), I’ve been trying to eat healthier. Baby steps, guys. Baby steps. Now, a word about these muffins, you’ll want to eat them within 1-2 days from baking. Personally, I like to eat them fresh out of the oven but that’s just me. I originally meant to get this recipe posted for National Muffin Day, but I clearly fell a little behind. I hope you guys can forgive me.


Yields 12-14 muffins

Strawberry Cornflake Muffins

30 minPrep Time

30 minCook Time

1 hrTotal Time

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Ingredients

  • 1 cup All-purpose or Wheat Flour (if you're feeling healthy)
  • 1/2 cup Yellow Cornmeal
  • 1 3/4 teaspoons Baking Powder
  • 1/4 teaspoon Kosher Salt
  • 8 tablespoons Unsalted Butter, melted
  • 1/2 cup Granulated Sugar
  • 1 large Egg, room temperature
  • 1 tablespoon Vanilla Bean Paste
  • 3/4 cup Plain Whole Fat Yogurt, room temperature
  • 1/2 teaspoon fresh Lemon Zest, finely grated
  • 1/4 cup + 2 teaspoons Strawberry Jam
  • Cornflakes for sprinkling

Instructions

  1. Preheat the oven to 375° F. Line a cupcake tin with liners.
  2. Whisk flour, cornmeal, baking powder, and salt together in a small bowl and set aside.
  3. Beat butter, egg, yogurt, lemon zest, and egg together in the bowl of a stand mixer until fully combined.
  4. Slowly pour the dry mix into the stand mixer and mix on low until the batter is smooth.
  5. Fill the cupcake liners 2/3 to 3/4 full.
  6. Spoon a teaspoon of jam onto the tops each muffin and swirl the jam into the batter with a toothpick.
  7. Move the oven rack to the middle of the oven and place the muffin tin on the rack. Bake for 10-12 minutes.
  8. Pull out the muffins and generously sprinkle cornflakes over the tops of each muffin. Rotate the tray 180° and bake for another 10-12 minutes until golden brown.
  9. Cool the muffins in the tin on a wire rack.
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Strawberry Cornflake Muffins that will get your morning started right.
Strawberry Cornflake Muffins that will get your morning started right.
Strawberry Cornflake Muffins that will get your morning started right.
Strawberry Cornflake Muffins that will get your morning started right.
Strawberry Cornflake Muffins that will get your morning started right.

I’m feeling all sorts of thankful for finding our wedding vendors, so here’s a little shout out to the Estate on Second, Jay’s Catering, Pop the Champagne, Laura Ford Photography, Cotton Love Studios, VOX DJs, The Bloom of Time, Studio mm&b, Glamour Closet, and Steracle Press. Knowing that I have a killer vendor team makes it 100x easier for me to breathe easy and bake my way to the wedding date. Thank you, thank you, thank you!

Strawberry Cornflake Muffins that will get your morning started right.