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Strawberry Muffins

"THESE LUSCIOUS oven treats are sweet and flavorful because they are made with lots of strawberry jam. They have a feathery texture despite all the jam, and are very good when served either hot or cold. My 8-year-old brother was especially fond of these muffins, and often, when we said goodbye, Aunt Edith would thoughtfully present him with a brown bag containing any that were left over from that morning's bountiful breakfast."
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    18 muffins


  • 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 large 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.
Nutrition Facts
1 each: 181 calories, 7g fat (1g saturated fat), 24mg cholesterol, 150mg sodium, 28g carbohydrate (17g sugars, 0 fiber), 2g protein.

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  • PrplMonky5
    Jan 6, 2016

    I used strawberry preserves, so I'm not sure if that had any effect on the outcome. When I tried folding in the preserves, it didn't seem to want to break up, but I also didn't want to over mix it. The muffins came out nice but there wasn't much strawberry flavor except in the patches where the preserves were. I also threw in some fresh diced strawberries. I think next time, I'll try to sort of "cut up" the preserves before folding them in. As it is now, the pockets of strawberry are large and only in some of the muffins. I'll also cut back more on the time, as I only did about 18-19 minutes and they are just on the verge of being over cooked.

  • mrsh318
    Jul 15, 2015

    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.

  • HOGWriter
    Jul 20, 2014

    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.

  • knollbrookcook
    Sep 3, 2013

    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.

  • candycanehair
    Nov 16, 2011

    Very good, the spices made it perfect.

  • j.kathleen.mcdonald
    Mar 1, 2010

    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.