Strawberry Muffins with Jam and Streusel Crumble

why make this recipe

This recipe gives soft muffins with sweet jam inside and a crunchy oat crumble on top. You can make it fast with simple ingredients. It works for breakfast, snacks, or a small party.

introduction

These Strawberry Muffins with Jam and Streusel Crumble are easy and tasty. They use fresh strawberries and a little jam for a sweet surprise. They go well with a warm drink or a main like Chicken Parmesan with Alfredo Sauce if you want a fuller meal.

how to make Strawberry Muffins with Jam and Streusel Crumble

Mix dry and wet ingredients, fold in chopped strawberries, add a spoon of jam on top, then sprinkle the oat crumble. Bake until a toothpick comes out clean. Cool slightly and serve warm or room temp.

Ingredients :

• 1 cup strawberries, chopped
• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 1/2 cup milk
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup jam (strawberry or your choice)
• 1/2 cup rolled oats
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 2 tbsp butter, melted (for crumble)

Directions :

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together melted butter, milk, egg, and vanilla extract.
4. Combine wet and dry ingredients, then gently fold in chopped strawberries.
5. Fill muffin cups 2/3 full and add a teaspoon of jam on top of each.
6. To make the streusel, combine oats, brown sugar, cinnamon, and melted butter, then sprinkle over the muffins.
7. Bake for 20-25 minutes, or until a toothpick comes out clean.
8. Let cool before serving.

how to serve Strawberry Muffins with Jam and Streusel Crumble

Serve warm or at room temperature. You can add a pat of butter or extra jam on the side. These muffins also pair well with yogurt or fresh fruit for a light meal.

how to store Strawberry Muffins with Jam and Streusel Crumble

Let muffins cool completely first. Store in an airtight container at room temperature for up to 2 days. For longer keep, refrigerate up to 5 days or freeze for up to 3 months. Thaw in the fridge or at room temp.

tips to make Strawberry Muffins with Jam and Streusel Crumble

• Do not overmix the batter. Stir until just combined.
• Chop strawberries small so they spread through the muffin.
• Measure flour properly; spoon and level for best texture.
• Use room temperature egg and milk for a smooth mix.
• Add the jam after filling the cups to keep a pocket of flavor.
• Press the streusel gently so it sticks during baking.
• Test with a toothpick near the end of baking to avoid overbake.

variation (if any)

• Use blueberry or raspberry jam for a different fruit flavor.
• Add lemon zest to the batter for a fresh note.
• Swap half the flour with whole wheat for a denser muffin.
• Stir in chopped nuts or white chocolate chips for extra texture.
• Use yogurt instead of milk for a moister crumb.

FAQs

Q: Can I use frozen strawberries?
A: Yes. Thaw and drain them first so they do not add too much liquid.

Q: Can I skip the jam?
A: Yes. You can skip it or spoon jam into the batter before baking for a different look.

Q: How do I keep the streusel crunchy?
A: Bake until done and cool on a rack. Store at room temp in an airtight container to keep it crisp.

Q: Can I make these dairy-free?
A: Yes. Use a dairy-free butter and plant milk, and make sure your jam is free of dairy additives.

Strawberry Muffins with Jam and Streusel Crumble

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Soft muffins filled with sweet jam and topped with a crunchy oat crumble, perfect for breakfast or snacks.

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Ingredients

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• 1 cup strawberries, chopped
• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 1/2 cup milk
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup jam (strawberry or your choice)
• 1/2 cup rolled oats
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 2 tbsp butter, melted (for crumble)

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Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together melted butter, milk, egg, and vanilla extract.
4. Combine wet and dry ingredients, then gently fold in chopped strawberries.
5. Fill muffin cups 2/3 full and add a teaspoon of jam on top of each.
6. To make the streusel, combine oats, brown sugar, cinnamon, and melted butter, then sprinkle over the muffins.
7. Bake for 20-25 minutes, or until a toothpick comes out clean.
8. Let cool before serving.

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Notes

Serve warm or at room temperature. These muffins pair well with yogurt or fresh fruit.

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Nutrition

• Serving Size: 1 muffin
• Calories: 220
• Sugar: 12g
• Sodium: 200mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 30mg