Double Strawberry Muffins
Bursting with the sweet and tangy flavors of strawberries, these Double Strawberry Muffins are a delightful treat that’s perfect for breakfast, brunch, or a midday snack. Made with a tender, moist batter infused with swirls of strawberry jam and studded with juicy, fresh diced strawberries, these muffins deliver double the berry goodness in every bite. Quick and easy to prepare in just 35 minutes, this recipe strikes the perfect balance between simplicity and gourmet flair. With a golden-brown exterior and pockets of fruity sweetness, these muffins are irresistible straight out of the oven or enjoyed at room temperature. Whether baked for a family gathering or weekend indulgence, these strawberry muffins are guaranteed to be a hit. Don't forget to store leftovers (if there are any!) in an airtight container to savor their freshness for days.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.75 cups granulated sugar
- 0.75 cups buttermilk
- 0.25 cups vegetable oil
- 1 unit large egg
- 1 teaspoons vanilla extract
- 0.5 cups strawberry jam
- 1 cups fresh strawberries, diced
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar.
In a medium bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract until well combined.
Add the wet ingredients to the dry ingredients and gently mix until just combined. Do not over-mix; some lumps are okay.
Gently fold in the strawberry jam to create small swirls, followed by the diced fresh strawberries. Be careful not to overmix, as you want chunks of strawberry and streaks of jam throughout the batter.
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Transfer them to a wire rack to cool completely before serving.
Enjoy these Double Strawberry Muffins warm or at room temperature, and store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.9 g | 84% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 34.0 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 2386 mg | 104% | |
| Total Carbohydrate | 443.5 g | 161% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 240.2 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 297 mg | 23% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 827 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
