Easy Strawberry Jam Muffin Recipe with Crumble Top

Strawberry Jam Muffins are a tasty baked treat that perfectly bridges the gap between breakfast and dessert. It’s a muffin filled with strawberry jam (or any other jam!) and topped with a crumble. Making them is easy too. A muffin batter is prepared, and then filled with a dollop of sweet strawberry jam. To add a delightful crunch, a portion of the dough is grated and sprinkled over the top before baking. The result is a muffin that is both comforting and indulgent. These muffins are perfect for a morning treat or a light afternoon snack, but their versatility makes them suitable for any occasion. Whether you're celebrating a weekend brunch or simply craving a homemade treat, these Strawberry Jam Filled Muffins with Crumble Topping are sure to satisfy your sweet tooth.

Strawberry Jam Muffins with Crumble Top: A Sweet and Simple Delight

Strawberry Jam Muffins combine the soft, fluffy texture of a classic muffin with the sweet tang of strawberry jam and the yummy crunch of a buttery crumble topping.

Muffins have been enjoyed for centuries, with early versions often being dense and bread-like. Over time, they evolved into the lighter, sweeter treats we know today. The addition of fruit fillings and crumbly toppings is a more recent development, likely born from experimentation in home kitchens and bakeries. The crumble topping can be customized with different flavors, such as cinnamon, brown sugar, or even a hint of nutmeg, to create unique variations of this classic muffin.

Tips

• Use ripe strawberries. This ensures maximum flavor and sweetness.
• Choose a good quality jam. A flavorful jam will enhance the muffin's taste.
• Soften butter for the crumble. This helps create a better crumbly texture.
• Don't overmix the batter. Overmixing can lead to tough muffins. Gently fold the ingredients together.
• Fill muffin cups about 2/3 full: This allows for rise and prevents overflow.
• Check for doneness with a toothpick. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
• Use cold butter for the crumble. Cold butter helps maintain a crumbly texture.
• Experiment with different types of jam: Try raspberry, blackberry, or mixed berry for variations.

What Kind of Jam Should I Use?

Any type of strawberry jam will work. Seedless jam is often preferred for a smoother texture.

Can I Use a Different Type of Fruit?

Absolutely! You can experiment with other fruit jams like raspberry, blueberry, or mixed berry.

What Is the Best Type of Flour to Use?

All-purpose flour is generally used for muffins. However, whole wheat flour can add a nutty flavor and extra fiber.

Can I Make These Muffins Ahead of Time?

Yes, you can make the muffin batter ahead of time and store it in the refrigerator overnight. Prepare the crumble just before baking.

How Do I Know When the Muffins Are Done?

Insert a toothpick into the center of a muffin. If it comes out clean or with just a few moist crumbs, the muffins are done.

Can I Freeze These Muffins?

Yes, these muffins should freeze well: allow the muffins to cool completely after baking, then wrap each one individually in plastic wrap or store them in an airtight container. When you're ready to enjoy them, you can thaw the muffins at room temperature or reheat them in the oven for a few minutes to refresh their texture.

More Moist Muffins For Your Breakfast

Gooey Chocolate Chip Muffins

Strawberry Chocolate Muffins

Cherry Muffins

Marble Muffins

Cinnamon Roll Muffins

How to Store Strawberry Jam Muffins

Store the Strawberry Muffins at room temperature for up to 2 days, or in the fridge for up to a week.

How To Make Strawberry Jam Muffins

In a large bowl, whisk together the egg, sugar, and lemon zest until the sugar has dissolved completely.

Stir in the vegetable oil, flour, and baking powder until just combined.

Use your hands to bring the dough together into a compact ball.

Divide the dough into two parts: reserve one-quarter of the dough in the freezer for later.

Divide the remaining dough into 6 equal pieces and shape them into discs.

Place the discs in a cupcake liner.

Press the discs into the liner to form a cup.

Place a spoonful of jam in the cup.

Grate the reserved dough over the top of the jam.

Bake the muffins in a preheated oven at 180°C (360°F) for 20 minutes, or until golden brown and cooked through.

Let the muffins cool slightly before serving. Dust with powdered sugar for a finishing touch.