I am sitting here cackling, literally cackling as I eat these muffins. How are they so perfect? A delightful, sweet muffin with the jam already included. Which is very nice for little ones’ breakfasts.
Okay but honestly maybe I add even more jam sometimes too. Because strawberry jam IS PLEASANT.
Strawberry Jam Muffins
Makes 12 muffins
1 and 1/2 cups flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
8 ounces strawberry cream cheese
6 tablespoons butter, melted
2 eggs
1 cup milk
1/2 cup strawberry jam
Preheat oven to 350 degrees.
In a stand mixer, combine flour, sugar, baking powder, baking soda, and salt.
Add in strawberry cream cheese, butter, eggs, and milk, mixing until consistent throughout.
Divide batter in a lined or greased muffin tin. Place dollops of jam on top of biscuits and swirl into batter with a sharp paring knife. Keep jam near surface of batter or the muffins will sink.
Bake for 24-26 minutes, until a toothpick comes out clean.
- 1 and ½ cups flour
- 1 cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 8 ounces strawberry cream cheese
- 6 tablespoons butter, melted
- 2 eggs
- 1 cup milk
- ½ cup strawberry jam
- Preheat oven to 350 degrees.
- In a stand mixer, combine flour, sugar, baking powder, baking soda, and salt.
- Add in strawberry cream cheese, butter, eggs, and milk, mixing until consistent throughout.
- Divide batter in a lined or greased muffin tin. Place dollops of jam on top of biscuits and swirl into batter with a sharp paring knife. Keep jam near surface of batter or the muffins will sink.
- Bake for 24-26 minutes, until a toothpick comes out clean.
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