Strawberry Jam-Filled Muffins with Streusel Topping Recipe

Introduction

These strawberry jam-filled muffins with a buttery streusel topping are a delightful treat for any time of day. Bursting with fresh strawberries and a sweet jam center, they offer a perfect balance of flavors and textures. Baking them at home is simple and rewarding.

Ingredients

• 1/2 cup Greek yogurt
• 1/2 tsp lemon juice
• 1/2 tsp vanilla extract
• 1/4 cup milk
• 1/3 cup oil
• 1 large egg
• 1 1/4 cups flour
• 1/2 cup granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup strawberries, chopped
• 1/3 cup strawberry jam
• 1/3 cup flour (for streusel)
• 1/3 cup granulated sugar (for streusel)
• 1/8 tsp cinnamon
• 3 tbsp cold butter

Instructions

1. Step 1: Preheat your oven to 350°F (177°C). Line a 12-count muffin pan with 10 cupcake liners and set aside.
2. Step 2: Prepare the streusel topping. In a small bowl, combine 1/3 cup flour, 1/3 cup granulated sugar, and 1/8 tsp cinnamon. Cut the cold butter into small pieces and mix it into the dry ingredients using a pastry cutter or fork until the mixture resembles thick crumbs.
3. Step 3: In a medium bowl, whisk together the Greek yogurt, vanilla extract, lemon juice, milk, egg, and oil. Set this wet mixture aside.
4. Step 4: In a large bowl, mix the flour, granulated sugar, baking powder, and salt until well combined.
5. Step 5: Pour the wet mixture over the dry ingredients and gently fold until smooth. Then fold in the chopped strawberries carefully.
6. Step 6: Fill each muffin cup with a small scoop of batter, covering the bottom completely. Add one teaspoon of strawberry jam in the center of each, then cover with more batter to encase the jam. Repeat for all muffins.
7. Step 7: Sprinkle the streusel topping evenly over each muffin and lightly press it down so it adheres well during baking.
8. Step 8: Bake in the preheated oven for 30 minutes. If the streusel does not become golden brown, you can broil the muffins for 1-3 minutes—but watch them closely to prevent burning.
9. Step 9: Allow the muffins to cool in the pan for 15 minutes before transferring them to a cooling rack to cool completely.
10. Step 10: Optional: sprinkle powdered sugar on top just before serving for a beautiful finish.

Tips & Variations

• Use fresh, ripe strawberries for the best texture and flavor in the muffins.
• If you prefer, swap the strawberry jam with raspberry or apricot jam for a different twist.
• Make sure your butter for the streusel is cold to create the perfect crumbly texture.
• To prevent the jam from sinking, add it carefully and cover fully with batter.

Storage

Store these muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days or freeze them for up to 2 months. Reheat by warming in a microwave for about 15-20 seconds or in a 325°F oven for 10 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, but be sure to thaw and drain them well to avoid excess moisture in the batter.

Can I make these muffins gluten-free?

Yes, substitute the regular flour with a gluten-free all-purpose flour blend that includes xanthan gum for best results.

Strawberry Jam-Filled Muffins with Streusel Topping Recipe

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5 from 130 reviews

Delight in these moist and flavorful Strawberry Jam-Filled Muffins topped with a crunchy cinnamon streusel. Made with Greek yogurt and fresh strawberries, these muffins combine a soft crumb with a sweet jam center and a buttery topping, perfect for breakfast or a delightful snack.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 10 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Muffin Batter

• 1/2 cup Greek yogurt
• 1/2 tsp lemon juice
• 1/2 tsp vanilla extract
• 1/4 cup milk
• 1/3 cup oil
• 1 large egg
• 1 1/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup fresh strawberries, chopped
• 1/3 cup strawberry jam

Streusel Topping

• 1/3 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/8 tsp ground cinnamon
• 3 tbsp cold butter

Instructions

1. Preheat oven and prepare pans: Preheat your oven to 350°F (177°C). Line a 12-count muffin pan with 10 cupcake liners and set aside.
2. Make the streusel topping: In a small bowl, combine the flour, granulated sugar, and cinnamon. Cut the cold butter into small pieces and mix into the flour mixture using a pastry cutter or fork until the mixture resembles coarse crumbs.
3. Prepare the wet ingredients: In a medium bowl, whisk together the Greek yogurt, vanilla extract, lemon juice, milk, egg, and oil until smooth. Set aside.
4. Combine dry ingredients for muffins: In a large bowl, mix the flour, granulated sugar, baking powder, and salt until evenly combined.
5. Mix batter: Pour the wet mixture over the dry ingredients and gently fold together until smooth. Carefully fold in the chopped strawberries to distribute evenly without overmixing.
6. Fill muffin cups: Spoon a small scoop of batter into each muffin cup, ensuring the bottom is covered. Add one teaspoon of strawberry jam in the center of each, then cover the jam with more batter. Repeat for all muffins.
7. Add streusel topping: Sprinkle the streusel evenly over each muffin, pressing gently to ensure it sticks during baking.
8. Bake the muffins: Place the muffin pan in the oven and bake for 30 minutes. If the streusel topping isn’t golden brown by then, you may broil the muffins for 1-3 minutes, watching carefully to prevent burning.
9. Cool the muffins: Let the muffins cool in the pan for 15 minutes. Then transfer them to a wire rack to cool completely.
10. Final touch: Just before serving, sprinkle powdered sugar over the muffins for a beautiful and sweet finish.

Notes

• Use cold butter for the streusel to ensure a crumbly texture.
• Be gentle when folding in strawberries and batter to avoid a tough muffin.
• Adjust baking time slightly if using a convection oven.
• Store muffins in an airtight container for up to 3 days at room temperature.
• Freeze muffins for up to 1 month; thaw before serving.

Keywords: strawberry jam muffins, streusel muffins, Greek yogurt muffins, breakfast muffins, jam-filled muffins, cinnamon streusel topping