These are by far the best corn muffins you’ll ever bake, loaded with strawberries and rhubarb and slathered in brown butter. You’ll definitely want to keep this recipe on hand this spring! I’ve been trying to perfect cornbread for a while now and for some reason, I’m never happy – too dry, too crunchy, or too bland! But this recipe is just perfect; moist, flavourful and the perfect texture. I’m so happy with how it turned out and am excited to share it with all of you!
With spring in full bloom, I’m inspired to get into the kitchen and to create new recipes. Rhubarb is one of the first plants harvested in spring, and it’s the first to kick start my excitement for the season ahead! Tart and crisp, mixed in pies, crumbles, cocktails and chutneys, rhubarb is more versatile than you think!
Here I wanted to try something different but still keep things simple and classic. If you decide that you want to omit the strawberries and rhubarb you’ll still have a delicious corn muffin recipe that’s moist and fluffy and that you can use again and again! I used yogurt in the recipe to add depth and to help with keeping the corn muffins moist. I tried a new brand called Saugeen Country Organic Yogurt and was very pleased with it. It’s made with cow’s milk, bacterial culture and absolutely nothing else! The yogurt is full fat (yessssss) and its consistency is runnier than most yogurts. I’m telling you this because if you opt to use a thick or greek style yogurt in this strawberry rhubarb corn muffin recipe, you’ll be sadly disappointed with how it turns out!
And then there is the brown butter to top it off! It always surprises me to hear that so many people don’t know what brown butter is or how to make it! It is so so simple!! Seriously all you do is stick butter in a pot and let it brown, yup that’s it! And it’s the most delicious thing you’ll ever taste! Brown butter is full of rich nutty, toasted flavour that fills your mouth with warm intensity. It’s the perfect pairing for these strawberry rhubarb corn muffins, you won’t be upset that you took the extra step to up your butter game!! If you’ve made brown butter before you know what I’m talking about. If you haven’t it’s time you did!! It just sounds fancy, but even a newbie cook/baker can do it!!!
Happy Spring Baking, I hope you guys enjoy this recipe as much as I do!
- ½ cup Stirling Whey butter, melted and cooled
- 1½ cups yellow cornmeal
- 1½ cups all-purpose flour
- 4 Tablespoons sugar
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup whole milk (at room temperature)
- 1 cup plain yogurt (I used Saugeen Country Organic Yogurt)
- 2 large eggs (at room temperature)
- 1 cup chopped strawberries
- 1 cup sliced rhubarb (about 2 large stalks)
- Melt butter first (this is so it can come down to room temperature when you're ready to add the butter to your mixture).
- Preheat oven to 425˚F, and grease or line two muffin tins and set aside.
- Chop strawberries and set aside.
- In a large bowl, mix, flour, sugar, baking powder and soda together until well combined.
- In a separate bowl add cooled butter to milk, whisk together. Now add the yogurt and eggs, whisk until well combined.
- Add your dry ingredients to your wet ingredients in two batches, mix until combined.
- Add your chopped strawberries and rhubarb, gently mix into your batter.
- Using an ice-cream scoop, scoop out batter into each muffin cup.
- Place into the middle of the oven and bake for approx. 12-15 minutes or until a toothpick inserted in the center of a muffin comes out clean. Note: I prefer to bake one pan at a time, if you prefer to put both in the oven, make sure to rotate the pans halfway through the baking time, also baking time may take longer.
- Let muffins cool on a cooling rack.
Variations (omit Strawberries and Rhubarb and add):
- Cheese and Green Onion
- ½ cup Unsalted Butter
- In a medium saucepan (preferably a light coloured pot so you can see the butter browning) heat the butter gently over low heat until melted completely, stirring as you go.
- Raise the temperature to medium/high heat. The butter will start to foam and brown specks will appear. It will start to smell nutty like toasted hazelnuts (when you smell this the butter is done). This may take 3 to 5 minutes depending on your stove.
- Remove from heat as soon as the butter browns so it doesn’t burn.
- Place in a separate bowl to cool.
Use browned butter right away or store covered in the refrigerator for up to two weeks.