Strawberry Thumbprint Corn Muffins

  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 33 minutes
  • Yield: 12 muffins 1x


  • 1 and 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon coarse sea salt
  • 3/4 cup sugar
  • 3/4 cup coarse yellow cornmeal
  • 3 large eggs, at room temperature
  • 1/2 cup buttermilk
  • 1/2 cup vegetable oil (I used coconut oil)
  • 1/2 cup sour cream
  • 3/4 cup strawberry jam or preserve
  • icing sugar for the topping


  1. Set the oven rack in the middle position. Preheat the oven to 350° F. Spray a standard 12-cup muffin pan with nonstick cooking spray or place muffin cups. Set aside.
  2. In the bowl of an electric mixer, mix the flour, baking powder, baking soda, salt, sugar and cornmeal until combined.
  3. With the mixer on low speed, add the eggs one at a time, beating after each addition. Add the buttermilk and oil. Mix until combined, scraping down the sides of the bowl halfway through. Add the sour cream and mix to combine.
  4. Use an ice cream scoop to divide the batter evenly among the prepared muffin cups.
  5. Bake, rotating the pan about two third of the way through, until the muffins are golden brown and a wood skewer inserted in the center of a muffin comes out clean, 15 to 18 minutes.
  6. Transfer the muffin pan to a wire rack and allow to cool for 5 minutes.
  7. Using your thumb (or the back of a teaspoon) press down in the middle of each muffin, creating an indentation deep enough to hold 1 tablespoon of jam.
  8. Sprinkle with icing sugar, then spoon (or pipe) 1 tablespoon of strawberry jam into each indentation.
  9. Let cool for another 10 minutes, then transfer to a wire rack.
  10. Serve warm for best flavor.
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