Guest Columnist: ApronClad Lady| KelleB Jammin’ Strawberry Jam-Swirled Muffins

ApronClad Lady's Strawberry Swirl Muffins  with KelleB Jammin' Strawberry Vanilla Bean Jam

Another #jamgood recipe from ApronClad Lady’s Kitchen! This is definitely a sweet way to partake of jam.  Hope you try it out and if you do, share your delectable pictures on Twitter & Instagram and hashtag us so we can see the results!  #kellebjammin & #apronclad

ApronClad’s STRAWBERRY JAM-SWIRLED MUFFINS

makes about 20 regular muffins or 12 large muffins

Lemon Sugar Topping 
1/3 cup sugar
2 teaspoons lemon zest
Muffins 
1 cup diced fresh strawberries, washed, stemmed, and diced small
1 1/8 cup sugar
2 1/2 cups flour
2 1/2 teaspoons baking powder
1 tsp table salt
2 large eggs
1/2 stick (4 Tablespoons) butter, melted and cooled slightly
1/4 cup vegetable oil
1 cup buttermilk
2 tsp vanilla extract

Jam
1/2 cup Kelle B Jammin’ strawberry vanilla bean jam

DIRECTIONS:

For the Topping: Stir together sugar and lemon zest in small bowl until combined; set aside.

For the Muffins: Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tin with nonstick spray.

Whisk flour, baking powder, and salt together in large bowl.

Whisk 1 1/8 cups sugar and 2 eggs together in medium bowl until thick and lightened in color, about 1 minute. Slowly whisk in melted-cooled butter and oil until combined. Now add buttermilk and vanilla; whisk until combined.

Pour flour mixture and diced strawberries on top off egg mixture and using rubber spatula fold until just moistened. Batter will be very lumpy and have spots of dry flour – no worries.

How to Swirl: ApronClad Lady's Strawberry Swirl Muffins  with KelleB Jammin' Strawberry Vanilla Bean Jam

Use an ice cream scoop or large spoon to divide batter equally among prepared muffin cups, fill 3/4 full (If you want larger mounded muffins fill tins to top). Spoon about a teaspoon of KelleB Jammin’ strawberry vanilla bean jam into center of each mound of batter. Using chopstick or skewer, gently swirl berry filling into batter using figure-eight motion. Sprinkle lemon sugar evenly over muffins. Use fingertip to spread out covering exposed batter, if necessary.

Bake until muffin tops are golden and just firm, 15 to 18 minutes (may take additional time if making mounded muffins as suggested above – mine baked 18 minutes), rotate muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

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