These beautiful muffins embrace the seasons bounty of fresh strawberries and get a huge flavor boost from strawberry jam. That’s right folks double the strawberry flavor. They are bright, sweet, and get a tangy zip from the lemon-sugar topping. The lemon really compliments the strawberry without over-powering the flavor, but I’m sure they would still be lovely without it if you don’t have fresh lemons and/or don’t want to add more sugar. You know what else would be good in these – white chocolate chips, but again that’s more sugar…
The recipe is a simple adaptation from America’s Test Kitchen’s Best Blueberry Muffins. The jam swirl really boosts the strawberry flavor without giving you a soggy muffin from adding too much fresh fruit. I used Kelle B Jammin’s Strawberry Vanilla Bean. It was perfect! You can order some here, even if you aren’t making these muffins! 😉
STRAWBERRY JAM-SWIRLED MUFFINS
makes about 20 regular muffins or 12 large muffins
Lemon Sugar Topping
1/3 cup sugar
2 teaspoons lemon zest
1 cup diced fresh strawberries, washed, stemmed, and diced small
1 1/8 cup sugar
2 1/2 cups flour
2 1/2 teaspoons baking powder
1 tsp table salt
2 large eggs
1/2 stick (4 Tablespoons) butter, melted and cooled slightly
1/4 cup vegetable oil
1 cup buttermilk
2 tsp vanilla extract
1/2 cup strawberry jam
For the Topping: Stir together sugar and lemon zest in small bowl until combined; set aside.
For the Muffins: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tin with nonstick spray – I use Baker’s Joy.
Whisk flour, baking powder, and salt together in large bowl.
Whisk 1 1/8 cups sugar and 2 eggs together in medium bowl until thick and lightened in color, about 1 minute. Slowly whisk in melted-cooled butter and oil until combined. Now add buttermilk and vanilla; whisk until combined.
Pour flour mixture and diced strawberries on top off egg mixture and using rubber spatula fold until just moistened. Batter will be very lumpy and have spots of dry flour – no worries.
Using an ice cream scoop or large spoon to divide batter equally among prepared muffin cups, fill 3/4 full (If you want larger mounded muffins fill tins to top). Spoon about a teaspoon of strawberry jam into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar evenly over muffins. Use fingertip to spread out covering exposed batter, if necessary.
Bake until muffin tops are golden and just firm, 15 to 18 minutes (may take additional time if making mounded muffins as suggested above – mine baked 18 minutes), rotate muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.
Making breakfast better,
Adapted from America’s Test Kitchen Best Blueberry Muffin