23
2011
Strawberry Jam Muffins
Used a blueberry muffin recipe except since I didn’t have any blueberries, I tried using jam.
This recipe didn’t need butter, which was a plus since butter’s pretty pricey. I still haven’t understood the difference between oil and butter in a cupcake/muffin recipe since once I tried substituting butter for oil in a cupcake recipe and they turned out not as fluffy.
But anyways, the recipe was simple. I’ve been making baking cupcakes and cookies so many times, I’m used to combining all of these ingredients easily. To make sure I didn’t over the mix the batter, just like I did with the banana bread recipe, I simply used a spatula to fold in the flour. It took longer, but it was worth it since it was like a guarantee for me that I wouldn’t over mix.
The batter was very, very thick. It was almost like a cookie dough batter except slightly more wet. Since I didn’t have any blueberries, I lightly mixed in some strawberry jam so they wouldn’t be plain. Scooped the batter into the cupcake pan, added some brown sugar to the top, and baked it according to the directions.
They rose incredibly well! I was very, very impressed with how they came out. That muffin in the right middle row got all messy because I tried to see what would happen if I added another spoonful of jam on the top. Rather than the muffin baking around or into it, it simply just pushed it right off the muffin top. But look at some of those perfect round tops! They were so pretty.
The texture was decent. I wish there was more flavor in the muffin. It was basically just a great basic muffin, but I want amazing and out of the ordinary splendid! I added 2 teaspoons of vanilla extract, but you couldn’t even taste it at all. I wonder if adding lemon zest, cinnamon, or bananas could spice it up. But still an awesome recipe!
A side note about foil liners. I usually pull the cupcakes out of the pan after baking so they’d cool faster, but with foil liners, they actually transmitted the heat from the muffin itself and made it hot to the touch. So I ended up having to wait.
Yet another recipe from allrecipes.com. I trust their recipes because not only have they been reviewed a bunch of times, but the written reviews are very beneficial as well to see what people altered or what they liked/didn’t like about the recipe.
Here’s a link to the original recipe. I didn’t make the crumb topping because I was mainly looking for just the muffin part, and adding some plain brown sugar on top was simple and good enough for me.
blog comments powered by DisqusStrawberry Jam Muffins
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/3 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1/4 cup strawberry jam
Directions:
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
- Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.
- Mix this with flour mixture. Fold in strawberry jam. Fill muffin cups right to the top, and sprinkle with brown sugar.
- Bake for 20 to 25 minutes in the preheated oven, or until done.
