Ah, the humble corn muffin…the perfect crumbly companion to a hot cup of coffee or cold glass of milk. The orange juice adds a flavorful tang to the batter, while the fruit adds a juicy bite and burst of flavor. Eat them warmed up with some jam or butter, or grab them to go straight from the freezer for later. Also, I recommend the chocolate chips. Especially if it’s a Monday.
Yields 12 muffins
Prepare the Berry Corn Muffins
1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
2. In a bowl, mix all the dry ingredients together. Add egg, juice, oil, honey, and vanilla. Mix until just combined.
3. Add the frozen fruit and chocolate chips if desired. Mix until evenly distributed.
4. Fill the cups of two muffin pans with batter nearly until the top. Bake for 18–20 minutes.
You can change up the strawberries for cranberries, if that’s more to your taste.
Photography by Felicia Perretti Food and Prop Styling by Mindy Rubin Food Prep by Kayla Miller