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
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.
- 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
- 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.