- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 eggs, beaten
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1/2 cup strawberry jam
- In a bowl, stir together flour, sugar, baking soda, cinnamon, nutmeg and salt; make a well in the center. Combine eggs, oil and buttermilk; pour all at once into the well. Stir just until dry ingredients are moistened. Do not overmix. Gently fold in jam (a few lumps will remain). Place in a well-greased or paper-lined muffin tins. Bake at 375° for 20 minutes. Yield: 18 muffins.
Reviews for Strawberry Muffins
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"Mine were fabulous. I was looking for a recipe to use up some strawberries that were very ripe just picked from the farm. I hadn't realized the recipe only called for strawberry jam and no fresh strawberries. Since I had already mixed the dry ingredients up had to continue. So I modified the recipe with 3/4 cup fresh strawberries and 1/4 cup of my homemade strawberry rhubarb jam which is what I had on hand. Delicious and moist! I would make them the same way again."
"I added a handful of extra diced strawberries (cut to the size of baking chips) to use them up. These muffins didn't last to the end of the day before they were all eaten."
"I have made these a couple times this summer and they were delicious. I think you could use any fruit jam that you have on hand, raspberry, blueberry, bumbleberry etc .Nice simple recipe."
"Very good, the spices made it perfect."
"I have been making these muffins since 1998, they are our favorite. I was surprised when I seen it on here. I had sent the recipe in about 3 years ago for a muffin contest."