Strawberry Jam-Filled Muffins with Streusel Topping Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Combine dry ingredients for muffins: In a large bowl, mix the flour, granulated sugar, baking powder, and salt until evenly combined.
- 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.
- 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.
- Add streusel topping: Sprinkle the streusel evenly over each muffin, pressing gently to ensure it sticks during baking.
- 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.
- Cool the muffins: Let the muffins cool in the pan for 15 minutes. Then transfer them to a wire rack to cool completely.
- 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
