Strawberry Jam-Filled Muffins with Streusel Topping Recipe
Delight in these moist and flavorful Strawberry Jam-Filled Muffins topped with a sweet, crunchy streusel. Bursting with fresh strawberries and filled with luscious strawberry jam, these muffins offer a perfect balance of tartness and sweetness, finished with a buttery cinnamon streusel for an irresistible texture contrast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 muffins 1x
- Category: Bakery
- 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 cup all-purpose 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
Streusel Topping
- 1/3 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/8 tsp cinnamon
- 3 tbsp cold butter
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C) and line a 12-count muffin pan with 10 cupcake liners. Set aside.
- Make the Streusel: In a small bowl, combine the flour, granulated sugar, and cinnamon. Cut the cold butter into small pieces and mix it into the flour mixture using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Prepare Wet Ingredients: In a medium bowl, whisk together Greek yogurt, vanilla extract, lemon juice, milk, egg, and oil until well combined. Set aside.
- Combine Dry Ingredients: In a large bowl, stir together flour, granulated sugar, baking powder, and salt until evenly mixed.
- Make Muffin Batter: Pour the wet mixture over the dry ingredients and gently fold until smooth. Carefully fold in the chopped strawberries to avoid breaking them down.
- Fill Muffin Cups: Using a small scoop, add batter to each muffin cup to cover the bottom. Add one teaspoon of strawberry jam on top of the batter, then cover with more batter, filling the cups almost to the top.
- Add Streusel Topping: Sprinkle the streusel mixture on top of each muffin and gently press it down so it adheres to the batter, ensuring a crunchy topping after baking.
- Bake: Place the muffin pan in the preheated oven and bake for 30 minutes. If the streusel isn’t golden brown after baking, carefully broil the muffins for 1-3 minutes, monitoring closely to prevent burning.
- Cool Muffins: Allow the muffins to cool in the pan for 15 minutes, then transfer them to a wire rack to cool completely.
- Finish and Serve: Just before serving, dust the tops of the muffins with powdered sugar for an elegant and sweet finish.
Notes
- Ensure the butter for the streusel is cold for a better crumb texture.
- Do not overmix the batter to keep muffins tender and fluffy.
- Fresh strawberries add a nice texture, but can be substituted with frozen, thawed and drained.
- Keep an eye during broiling as muffins can brown quickly.
- Store muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.
Keywords: strawberry jam muffins, streusel muffins, fruit-filled muffins, strawberry recipes, breakfast muffins, sweet muffins
