Perfect Strawberry Jam Muffins: A Simple Recipe for a Sweet Treat

We’ve all been there: a craving for something sweet and comforting strikes, but the thought of a complicated baking project is just too much. Maybe you have a last-minute brunch to plan, or you just want a special breakfast for your family. That’s where these delicious strawberry jam muffins come in. They are the perfect solution for satisfying that craving without any fuss. This recipe transforms simple ingredients into a batch of light, fluffy muffins with a surprise center of gooey strawberry jam. The best part? It’s designed to be completely foolproof. I’ve made these countless times for my own family, and they always disappear in minutes. Get ready to bake a treat that looks and tastes like it took all day—but actually comes together in no time.

Quick Recipe

• Preparation Time: 15M
• Cooking Time: 20M
• Total Time: 35M
• Type of Dish: Dessert / Breakfast
• Cuisine: American
• Recipe Yield: 12 Muffins
• Calories: 250 kcal (per muffin)

Key Takeaways

• Simple & Fast: This recipe uses pantry staples and comes together in just a few minutes of active prep time.
• Irresistible Flavor: The combination of a tender, buttery muffin and a pocket of warm strawberry jam is pure magic.
• Perfectly Moist Texture: We’ll use a special technique to ensure every single muffin is incredibly soft and never dry.
• Beginner-Friendly: Detailed, step-by-step instructions make this a great recipe for new and experienced bakers alike.

Why These Strawberry Jam Muffins Are a Must-Try

When it comes to muffins, it’s all about the texture. A good muffin should be light and tender, not dense or heavy. It should also have a nice domed top and a golden-brown crust. My secret to achieving this every time lies in two key techniques. First, we’ll use melted butter instead of softened butter. This gives the muffins a rich, tender crumb that stays moist for days. Second, we’ll use a little extra leavening power with both baking powder and baking soda, which helps create those beautiful, high-rising tops.

I developed this strawberry jam muffin recipe on a Saturday morning when my kids were looking for a weekend treat. I wanted something they’d be excited about but that wouldn’t leave me with a huge mess to clean up. The idea of adding a spoonful of jam to the center was a stroke of genius, and the look on their faces when they took the first bite was priceless. The warm, oozing jam in the middle of a soft, fluffy muffin is a true delight.

Getting Started: Ingredients & Tools

One of the great things about this recipe is that you probably have most of the ingredients already. We’re talking about basic pantry staples that are always on hand.

The ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg, at room temperature
• 1/2 cup milk (whole milk works best)
• 1/2 cup melted unsalted butter
• 1 teaspoon vanilla extract
• 1/2 cup strawberry jam

Why we use room-temperature ingredients: Using ingredients like the egg at room temperature helps them mix more evenly into the batter. This creates a smoother, more uniform texture and prevents the batter from becoming too stiff. It’s a simple trick that makes a big difference!

Essential Tools

• Muffin tin (12-cup)
• Paper liners or non-stick spray
• Two mixing bowls (one large, one small)
• Whisk
• Spatula or wooden spoon
• Cookie scoop or two spoons for portioning the batter

Step-by-Step Guide to Perfect Strawberry Jam Muffins

Making these muffins is a breeze. Just follow these simple steps, and you’ll be pulling a fresh batch out of the oven in no time.

Step 1: Prep the Oven and Pan

First things first, preheat your oven to 400°F (200°C). This is a higher temperature than you might be used to, and there’s a good reason for it. Baking at a high temperature for the first few minutes gives the muffins a burst of heat that helps them rise quickly, creating those classic domed tops. Line a 12-cup muffin tin with paper liners.

Step 2: Whisk the Dry Ingredients

In your large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Whisking them together before adding the wet ingredients ensures that the leavening agents and salt are evenly distributed throughout the batter. This means every muffin will rise properly and taste great.

Step 3: Mix the Wet Ingredients

In the smaller bowl, whisk the egg until it’s lightly scrambled. Then, add the milk, melted butter, and vanilla extract. Whisk them all together until they are well combined.

Step 4: Combine Wet and Dry

Now, pour the wet ingredients into the dry ingredients. Stir just until everything is combined. This is a very important step: do not overmix! Overmixing develops the gluten in the flour, which will make your muffins tough and rubbery instead of light and tender. A few lumps are perfectly fine and even encouraged.

Step 5: Fill the Muffin Tin

Using a cookie scoop or two spoons, fill each muffin liner about two-thirds of the way full with batter. Now, for the fun part: creating the jam center. Gently press a small indentation into the center of the batter in each cup. Place a generous teaspoon of strawberry jam into this indentation. Be careful not to let the jam touch the sides of the paper liner, as it might burn.

Step 6: Bake!

Place the muffin tin in the preheated oven. Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center (avoiding the jam) comes out clean. I recommend checking them around the 18-minute mark. Every oven is a little different, so it’s good to be a little flexible here.

Step 7: Cool and Serve

Let the muffins cool in the tin for a few minutes before transferring them to a wire rack. This helps them set up and prevents them from sticking to the liners. Serve them warm, so the jam is still a little gooey. They are absolutely delightful with a cup of coffee or a glass of milk.

Tips for Baking Success

• Don’t Overfill: For perfectly domed tops, only fill the liners about two-thirds full.
• The Right Jam: Use a thick, good-quality jam or fruit preserve. Thinner jams can sometimes sink to the bottom. I’ve found that jams labeled as “fruit preserves” or “fruit spreads” often have a thicker consistency, which works great here.
• Get Creative: While these are strawberry jam muffins, feel free to experiment with other flavors! Raspberry jam, apricot, or even a citrus marmalade would be delicious. You could also add a crumble topping made from flour, sugar, and butter for extra texture.

The Last Bite

Baking doesn’t have to be complicated to be rewarding. This strawberry jam muffin recipe is a perfect example of that. It’s a simple, comforting, and incredibly delicious treat that feels special every time you make it. Whether you’re a seasoned pro or just starting your baking journey, this recipe is a fantastic one to have in your repertoire. It’s a recipe that brings joy to both the baker and everyone who gets to enjoy a warm, jam-filled bite. So, go ahead and preheat that oven. You’ve got this!

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