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strawberry muffins #strawberrymuffin #glutenfreemufifin

Strawberry Jam Muffins

These muffins can be made with all-purpose flour or as the recipe shows, with gluten-free flour.

Course Breakfast, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Servings 12 muffins

Ingredients

  • 2 eggs, beaten with a fork
  • the zest of one lemon plus the juice
  • 2 tbsp milk ~ or milk substitute
  • 1 tsp vanilla extract
  • 1/2 cup melted butter
  • 1/4 cup honey
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup whole milk ricotta cheese
  • 1 3/4  cup flour (I used Bob's Red Mill 1:1 gluten free flour) ~you can also use all-purpose flour
  • 1 cup sliced fresh strawberries
  • 1/2 cup strawberry jam

Instructions

  1. Preheat oven to 350 degrees fahrenheit.

  2. Combine eggs, lemon juice and zest, vanilla, ricotta cheese, melted butter, and honey in a medium size bowl.  Mix until combined.

  3. Mix dry ingredients in a separate bowl

  4. Slowly add dry ingredients to the egg mix.

  5. Mix sliced strawberries with jam.

  6. Gently fold the strawberry jam mixture into your batter.

  7. Spoon into prepared muffin pan. I use large, unbleached muffin containers because it cleans up easier.

  8. Bake for about 20 or 25 minutes or until a toothpick inserted in the center of the muffin comes out clean.

  9. Remove from muffin tin, allow to cool, and sprinkle with powdered sugar if you'd like.

Recipe Notes

These muffins freeze well and you can sprinkle with powdered sugar if you'd like!