This strawberry muffin recipe is sweet and flavorful because the muffins are made with lots of strawberry jam. They have a feathery texture and are very good when served either hot or cold. My young brother was especially fond of these muffins. —Marion Kirst, Troy, Michigan
Preheat oven to 375°. In a large bowl, whisk flour, sugar, baking soda, cinnamon, nutmeg and salt. In another bowl, whisk eggs, oil and buttermilk until blended. Add to flour mixture; stir just until moistened. Gently fold in jam.
Fill well-greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center of a muffin comes out clean, 18-20 minutes. Cool 5 minutes before removing from pans to wire racks.
Strawberry Muffins Tips
Can I use fresh strawberries in these muffins?
No, we don’t recommend using fresh strawberries in this recipe. The strawberry jam is what gives these muffins their smooth, soft texture. Using whole strawberries will give them a chunky texture similar to traditional berry muffins. Have a surplus of fresh strawberries to use up? Recipes like Strawberry-Banana Bread, Strawberries ’n’ Cream Bread and Strawberry Jam Cake showcase the sweet, juicy gems in all their glory!
How do I store strawberry muffins?
Store strawberry muffins in an airtight container at room temperature for up to 3 days.
Can I freeze strawberry muffins?
Yes, you can freeze these strawberry muffins in an airtight container for up to 1 month.