STRAWBERRY JAM MUFFINS

January 31, 2018

I am sitting here cackling, literally cackling as I eat these muffins. How are they so delicious? A delightful, sweet muffin with the jam already included. Which is very nice for little ones’ breakfasts. Okay but honestly maybe I add even more jam sometimes too. Or butter. Or both! (Strawberry cream cheese??) Because strawberry jam IS PLEASANT. This is making me want to make my own strawberry jam even more. Although I do respect the nice strawberry preserves costco stocks and quiet a solid option.

STRAWBERRY JAM MUFFINS

Strawberry Jam Muffins
Makes 12 muffins

1 and 1/2 cups flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
8 ounces strawberry cream cheese
6 tablespoons butter, melted
2 eggs
1 cup milk
1/2 cup strawberry jam

Preheat oven to 350 degrees.

In a stand mixer, combine flour, sugar, baking powder, baking soda, and salt.

Add in strawberry cream cheese, butter, eggs, and milk, mixing until consistent throughout.

Divide batter in a lined or greased muffin tin. Place dollops of jam on top of biscuits and swirl into batter with a sharp paring knife. Keep jam near surface of batter or the muffins will sink.

Bake for 24-26 minutes, until a toothpick comes out clean.

STRAWBERRY JAM MUFFINS

5.0 from 1 reviews
STRAWBERRY JAM MUFFINS
 
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Ingredients
  • 1 and ½ cups flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 8 ounces strawberry cream cheese
  • 6 tablespoons butter, melted
  • 2 eggs
  • 1 cup milk
  • ½ cup strawberry jam
Instructions
  1. Preheat oven to 350 degrees.
  2. In a stand mixer, combine flour, sugar, baking powder, baking soda, and salt.
  3. Add in strawberry cream cheese, butter, eggs, and milk, mixing until consistent throughout.
  4. Divide batter in a lined or greased muffin tin. Place dollops of jam on top of biscuits and swirl into batter with a sharp paring knife. Keep jam near surface of batter or the muffins will sink.
  5. Bake for 24-26 minutes, until a toothpick comes out clean.

 

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Comments

  • Anja

    Hi Rachel,
    I’m in Germany and can’t get strawberry cream cheese over here.
    Do you hae any idea how I could substitue it?

    • Lia

      I would use regular cream cheese (8 ounce), blended with this –> 1/2 cup fresh (deep red) strawberries–reduced to 1/3 of a cup of strawberries purée (volume reduced through food processing the berries with 1/8C sugar and straining off most of juice)

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