It’s strawberry season in Michigan once again and the berries are small but so juicy and delicious. I make all kinds of recipes using these beautiful berries including Strawberry Shortcake, Strawberry Jam, Strawberry Cream Cake with Nasturtiums, Strawberry Scuffins, Smoothies, even a Strawberry Tiramisu. Of course they are always good in salads, or with fruit dips These muffins are more cake-like, very light and when you take a bite and get that taste of strawberry jam – what a nice sweet surprise.
Strawberry Filled Muffins
- 2 cups flour
- 3/4 cup sugar
- 1 tbsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1-1/4 cups sour cream
- 6 tbsp. unsalted butter, softened
- 2 eggs
- 1 tsp. vanilla
- strawberry jam (or any jam of your choice)
Preheat your oven to 375°F. Prepare a 12 cup muffin tin with liners. The outsides of the muffins are sticky because of the jam seeping through so the liners are nice to use.
In one bowl combine all of the dry ingredients. In another bowl whisk together the sour cream, butter, eggs and vanilla until smooth. Add this mixture to the dry ingredients and stir only until moistened.
Fill each muffin liner about 1/3 full with batter. Drop a tsp. of jam into the center and cover with more batter. Bake for about 20-25 minutes until golden.
Let cool on a wire rack for 5 minutes and then turn the muffins out onto the rack and let cool for a few minutes more.
Recipe by cookingwithauntjuju.com
I am linking these light and “fruity” muffins with Fiesta Friday #126.