Strawberry Jam Muffins

Strawberry Jam Muffins-2

Did we ever talk about this?


That would be a package of strawberries for 13 dollars. Thirteen. Dollars.

That’s why I don’t buy strawberries here in the Philippines, or berries of any kind, really.

Don’t feel bad for me. I mean, bananas, papaya, mango, pineapple? Those heavenly golden fruits of the tropics keep my fruit-loving self happy and they don’t require draining the savings account. It’s like… the best thing ever.

But the price tag on the berries kills me, and therefore my mouth hasn’t tasted berries in 8+ months.

Someone told me that you can go to the northern part of the island and they have a farm where you can pick your own strawberries. I would love that. Except I probably won’t follow through on it, because it’s one of those things you hear about and love in theory but just… don’t do. It’s like it’s too hard or something. I’d rather buy a jar of jam and make strawberry jam muffins.

Strawberry Jam Muffins-3

I love strawberry jam. Sometimes I eat it plain, after dinner, or before breakfast, or whenever. Just a little spoonful.

Homemade strawberry jam is the best of the best. I can remember making homemade jam with my mom in the summertime and the sugar would get all crystallized in the bottom of the jar. Not sure if that was supposed to happen but I loved it. And those big chunks of strawberry. Yes.

Let’s make muffins with strawberry jam.

Strawberry Jam Muffins-5

They are quick, easy, and jammy.

To be eaten while wearing jammies.

Like that?

Strawberry Jam Muffins-4

3.5 from 4 reviews
Strawberry Jam Muffins
Serves: 6
  • ¾ cup flour (you can add up to ¼ cup for more dense, thicker muffins)
  • 3 tablespoons golden flaxmeal
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ⅔ cup milk
  • 1 egg, beaten
  • 2 tablespoons oil
  • ½ cup strawberry jam (thicker is better)
  1. Preheat the oven to 350 degrees. Mix the dry ingredients together: flour, flaxmeal, sugar, baking powder, and salt.
  2. Add the milk, egg, and oil, and mix until just combined. Fold in the jam and stir 3-4 times around the bowl, not mixing it in with the batter entirely. I used just over ¼ cup for the mixing and then reserved the rest for swirling in the tops of the muffins.
  3. Fill your muffin tins about ¾ of the way full and swirl a little bit of jam through the top for some extra sweetness and a pretty design. Bake for 15 minutes or until tops are golden brown and spring back when you press them. Sprinkle with powdered sugar before serving.


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  1. I might trade beries for lots of fresh pineapple… it’s a really tough call. I love strawberry jelly too, but I’m super picky about it (has to be the Simply Fruit variety), so I’m not sure I’d cut it in the Philippines.

    These muffins look tasty and easy plusI LOVE the use of flax.

  2. It always surprises me what you can and can’t find in other countries. My sister lives in Spain and she can’t find things like Cream of Tarter or chocolate chips, but she can get the cheapest Saffron on the face of the planet.

    Anyway, these muffins look like the perfect cure to a Monday morning!

    • We have lots of saffron, too! Sometimes I see those random ingredients and I buy them just in case I might need them and not be able to find them later. :)

  3. What sweet little treasures! Love the jammy surprise. Bummer about the strawberries-you will have to buy extra mango to console yourself :-)

  4. $13 strawberries will make you appreciate them all the more when you return to the States!

    These muffins look superb. I love making my own strawberry jam in the summer. We pick our own strawberries at a farm about 20 minutes from my house. I think more strawberries end up in our mouths than in the bucket however.

  5. I like jam. I like the word jammy. I love my jammies.

    yep, I think the mango and papaya definitely make up for $13 strawberries. for now, anyway – think how much you will appreciate those berries later! but back to the mango and papaya – mmm.

    and these muffins sound fantastic, I can almost taste them now…

  6. These are adorable! Love your pictures, as always.

  7. These muffins look like pure heaven – strawberry jam is my favorite! And in muffin form? Twist my arm 😉

  8. I know…its so crazy with berries in SE Asia. We had some strawberries in Northern Thailand and the highlands in Malaysia (because they actually grow there) but they don’t taste like the strawberries I grew up with. Much smaller and not sweet. Jam in muffins sounds like a great alternative

  9. When I’m in Aruba, I see the same kind of prices! And that’s why I use strawberry preserves in my recipes when I’m there! Good thinking on your muffins!

  10. ooOo…strawberries are my most absolute faaavorite fruit!! I’ll eat anything with strawberries, so i’m definitely excited to try this recipe stat!

  11. I LOVE jam on my muffins but I’ve always wanted to experiment with jam baked INTO my muffins. I guess you beat me to it! Can’t wait to try these!

  12. The sad thing is that in the off-season they are only marginally less expensive than that here in NYC. I love that you have so many mangoes though. AWE.SOME.

    And strawberry jam really isn’t all THAT different from fresh strawberries. It certainly makes for equally tasty muffins!

  13. bummer about the strawberries, but I think I would take mango any day! It’s a toss up though. These muffins look pretty darn tasty!

  14. $13 for strawberries!! oh heck no, Lindsay! I throw a fit when I see them for over $4. Heck, even $3! But the jam is a perfect solution and yes, I’d love to eat these in my jammies. These muffins are THE JAM! (too much?) 😉

  15. OMG I don’t know what I’d do if strawberries cost that much here in the US. They’ve been on sale actually as of late so I’ve been scooping ’em up by the barrel-full. But when the price skyrockets (as it always seems to do at random intervals) I shall be sure to turn to this lovely strawberry jam muffin 😀 YUM.

  16. Merleawe | Foodie For My Tastebuds says:

    These look fantastic. :]

  17. oh my that is one expensive berry. I have never made muffins using any filling- this is certainly up my alley. thanks for the recipe :)

  18. Wow–$13?! I guess it makes sense since they are traveling such a long distance, but still!

    These muffins look so good! And love the photographs. My favorite jam is blackcurrant, but strawberry is a close second–and especially in baked goods, cakes, donuts, you name it. Seriously, this post is making me so hungry.

  19. Yah, $13 is crazy. Like the time in Manila I decided to make a souffle for the gathered family, plus other dishes. Finding the ingredients there was next to crazy hard and involved visiting expensive import stores.

    Then the maid (bless her heart) TURNED DOWN THE HEAT on the oven halfway thru the souffle cooking so I ended up with souffle cheese soup. She said it was ‘too brown’…BLESS HER HEART…

    So we will need to get used to tropical fruits and adapting to kitchens where the heat is so hot that rolling tart dough requires visiting the refrigerator twice as often when forming the dough.

  20. P.S. I like most women in their jammies, though in the Philippines its too hot at night to wear ‘jammies’ so…

  21. Hi Lindsay,

    Didn’t know they now grow strawberries in Cebu. Before we left Manila some 25 years ago, they only grow in the mountainous part of Baguio City, Northern Luzon island. Right now they sell for $4.99 if not on sale, here in Northern Virginia, sometimes grown in South America and sour.


  22. Lucky for me I checked my e-mail when I did. Made these on a whim and they were wonderful! The sweetness of the jam offsets the lack of actual sugar, and the jam keeps the muffins nice and moist. A home run!

  23. Wow, $13 for strawberries!? But these muffins are a great idea for winter, when berries are not in season, but are craving those sweet summer flavors.

  24. Ooo, yum!! My mouth just drooled. These look like my kind of muffin!

  25. Those look beyond delicious!

  26. Yum. I totally get it–here in Hawaii some things are crazy expensive (well, maybe not quite as expensive as there!) but I do try to just appreciate the local varieties…which are wonderful.
    Our family loves muffins–I’ll give these a try for sure!

  27. How cool that I was looking for some baking inspiration and I came across this. I have pinned this in my group board. I have about 10 pots of strawberry jam made last summer. I have previously been strawberry picking at a pick your own farm about 5 miles from me. You end up with stained faces and fingers as you slink up to pay trying desperately to hide the evidence of your eating (erm picking) them. Lots of fun. But now we grow our own and that keeps us going.

  28. I just recently discovered how easy it is to make strawberry jam in the crockpot. These would be perfect with it! I am a new follower to your site, the blog info/the’s all great :)

  29. As much as I love strawberries, I love tropical fruits more. So I could definitely live with the trade-off! Thank goodness you can still make recipes that look as delicious as this using strawberry jam!

  30. These look SO tasty! I can’t believe the price of strawberries, that is NUTS!!

  31. Such a perfect, tiny batch of muffins! Gosh, $13 for strawberries is unbelievable…the worst food price tag I can think of running into recently was $7 for a cherimoya (hybrid custard fruit that is SO delicious. And tropical actually–I wonder if you have it near you…). I just couldn’t resist. But like you said in a post I just read…I’ll save money by making pancakes for dinner! :)

  32. :-) i was so feeling bad for you about fresh strawberries…then when you mentioned the papaya, pineapple, mango…I started feeling bad for me. LOL this recipe is seriously bestest timing…i have a jar of jam that needs to be used up as the expiration date is staring me in the face!

  33. I’ve never tried making muffins with jam. This is a great idea for those expensive fruits. Strawberries aren’t too pricey here but figs never seems to be as good as they are over in Europe. Maybe I will test this out with some fig jam!

  34. And here I am holding off on berries at $2.50! Much as I would love to live in another country, that is not something I would like forward to. These muffins, however, look divine and I am totally looking forward to baking them!

  35. I am waiting for Mother’s Day because that is peak season for strawberries in my area, but this looks like a good plan B. Love that it makes 6.

  36. Oh my, $13 for strawberries? And here I quiver spending over $3! Guess I should count my blessings!

    These muffins are amazing by the way. I wish I could wake up to them for breakfast tomorrow morning!

  37. Wow. Expensive for sure. But the other fruit choices are amazing anyway. The recipe looks delicious.

  38. WOW. These look excellent!

  39. Wow! that price is crazy. I thought Bermuda is bad where it’s get’s as high as $7.99 for strawberries. Those muffins look yummy though. Can’t wait to try them.

  40. These look delicious, definitely will be making this for breakfast with some tea and of course, I will be wearing my jammies. Thanks for sharing the recipe.

  41. Lindsay!! These muffins are SO my jam 😉 ! Gorgeous shots as always!!

  42. Great looking muffins, I love baking with jam! Can’t believe how expensive strawberries are over there, that is insanity!

  43. Yum, these look absolutely gorgeous!

  44. While you’re there. Try Mangosteen(my favorite fruit) and lanzones(the fruit peeps from there who move to the States miss most.. Me included). :)

  45. Carolynn J says:

    Can’t wait to make these… Strawberries are now in season here in Florida (USA), $1.98 per pkg. I’m stocking up now. Just wondering if the recipe was for the regular size muffins or can it be doubled up for the extra large muffins?
    Yummy in my Jammys too!

    • Regular size muffins but only 6 of them! I’d double it if you want bigger muffins or more of them. I’m jealous of your strawberry prices!!

  46. Made these delicious muffins and for the most part turned out great! Although I did find they stuck to the muffin wrapper quite a bit! I don’t know if it had anything to do with the fact that u substituted th flax seed for another tablespoon if oil!

  47. I complain all the time about the price of strawberries. My daughter loves them that’s why when they go on sale at S&R I stock up. It would have been better if she adored tropical fruits but no she had to pick something else.

  48. These were yummy but I had one problem..ALL of the strawberry goodness ended up on the bottom of the muffin. I had to scrape off a little of each from the pan and put back on top. We are enjoying our upside down muffins though. Any ideas why this could have happened?
    P.S. I am with you on expensive berries! We are not far from you-we are in Guam.

    • Bummer! I kept the spoonful of jam RIGHT at the top, so I filled them most of the way, added a little jam, and swirled with a little extra spoonful of batter. On the topic of berries, we just got home from the Philippines and guess what my mom left in the fridge for us? RASPBERRIES! :)

  49. Gina Gentry says:

    I don’t have flax seed on hand, can I usr anything in its place or omit it?


  50. I made these muffins for a birthday brunch yesterday and they were a HIT!. My family is very picky. And everyone loved them. I doubled the quantities because I needed to make 12. It took way longer than 15 minutes for me. I would say it took almost 25 minutes.
    they were awesome. highly recommend.

  51. These look so delicious! But, on a snowed-in-the-house day and an urge to make them NOW, can i substitute regular flour for the flaxmeal? Its all i have on hand and i am new to baking, so not sure of substitutions…

    • Sorry I’m getting to this a bit late! Did you try it and how did it go?

      • Thats ok! I imagine you were busy cooking:) I decided not to venture into substituting anything because baking has always terrified me! At 34, I have only recently decided to jump in and give it a go, but only with recipes that seem pretty concrete, and with more practice I hope to learn more about the chemistry of all of the ingredients. I still worry so about messing up a batch of something; how awful it feels to toss it away if it is horrible, so these stay on my list until I can get to the store and get flaxmeal! Unless you tell me there is a reasonable substitution:)

  52. What if you don’t have flaxmeal? Is there a good sub? And your website is AWESOME! Thank you for sharing!

  53. Hi Lindsay I am from the Philippines I am wondering what store you got these strawberries

  54. Thank you for your response! Will be visiting my relatives soon and would love to bake for them but may not use strawberries quite expensive lol

    • Hi again Lindsay i am making these strawberry jam muffins but without egg i will use applesauce sauce you think it will work?

  55. I tried making these…and I am wondering if there is a typo on how much flour or how much milk to use…my batter was very thin and the muffins didn’t turn out :( Any ideas on what went wrong? Thanks!

    • Hi Paige! You could add a little more flour next time – like 1/4 cup or so, but the batter, as written, should be very thin. We recently retested the muffins and found that they do better with a thicker jam, but by nature they won’t be super puffy not top because of the heavy jam pockets in there. But they should still taste good. :)

  56. Just made these for my kids special snack at school (forgot so had to think store cupboard!!). I tripled the recipe to make 22 muffins which was enough for me to taste one… they are delicious! Used ground bran as I picked it up instead of the flax by mistake. So good. Will be baking more at the weekend.

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