Description
Tender muffins filled with fresh strawberries and a swirl of strawberry jam for extra sweetness and shine.
Ingredients
Scale
- 2 cups (250 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup (240 ml) milk
- 1/3 cup (75 g) melted butter or neutral oil
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (150 g) diced strawberries
- 1/2 tsp strawberry jam (per muffin)
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups.
- In a bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, combine the milk, melted butter, egg, and vanilla extract.
- Add the wet mixture to the dry ingredients and stir until just combined.
- Fold in the diced strawberries that have been tossed with flour.
- Divide the batter into the muffin tin, dollop with strawberry jam, and swirl gently with a toothpick.
- Bake for 18–22 minutes until a toothpick comes out mostly clean.
- Cool on a rack for 10 minutes before removing from the pan.
Notes
For storage, keep in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Prep Time: 15
- Cook Time: 22
- Category: Breakfast
- Method: Muffin method
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg