STRAWBERRY JAM MUFFINS

January 31, 2018

I am sitting here cackling, literally cackling as I eat these muffins. How are they so perfect? 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. Because strawberry jam IS PLEASANT.

STRAWBERRY JAM MUFFINSStrawberry 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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