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.
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.
They are quick, easy, and jammy.
To be eaten while wearing jammies.
Like that?
Strawberry Jam Muffins
- Total Time: 25 minutes
- Yield: 6 1x
Description
Strawberry Jam Muffins! Perfectly sweet, jammy and, honestly, just everything you need for an afternoon treat. ❤️
Ingredients
- 3/4 cup flour (you can add up to 1/4 cup for more dense, thicker muffins)
- 3 tablespoons golden flaxmeal
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup milk
- 1 egg, beaten
- 2 tablespoons oil
- 1/2 cup strawberry jam (thicker is better)
Instructions
- Preheat the oven to 350 degrees. Mix the dry ingredients together: flour, flaxmeal, sugar, baking powder, and salt.
- 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 1/4 cup for the mixing and then reserved the rest for swirling in the tops of the muffins.
- Fill your muffin tins about 3/4 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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition Facts
- Daily value: 10% Total Fat 7.9g
- Daily value: 11% Cholesterol 32.4mg
- Daily value: 6% Sodium 132.6mg
- Daily value: 14% Total Carbohydrate 38.2g
- Daily value: 8% Dietary Fiber 2.2g
- Sugars 18.7g
- Daily value: 9% Protein 4.6g
- Daily value: 3% Vitamin A 29.1µg
- Daily value: 3% Vitamin C 2.4mg
Keywords: strawberry muffins, strawberry jam muffins, jam muffins, fruit muffins, muffin recipe
WHY WHY WHY add flaxmeal?
Soooo much better without. Gives muffins bad taste. Sorry not trying to be mean, simply not for me
Could these be made with real strawberries? And as mini muffins?
Hi, Katie! Real strawberries could work – you might need to add a little sugar to them in a bowl and let them sit so they get to be a jammy. We haven’t made these as mini muffins, but we’d love to hear if you give it a try!
Should I add golden flaxmeal? Is it necessary? Because it’s hard to find it in mu country.
You can use regular flax meal if you’d prefer or keep it out completely.
These look so delicious! But if I don’t have flax meal is there a substitute I can use from my pantry? Thank you!
Hi, Jenn! The flax acts as a binder here, but there’s not a ton in the recipe. You could omit it altogether or substitute a spoonful of flour.
These were simple and I liked the addition of flax meal. However, one other person commented here about the baking time; I too found that 15 min. wasn’t nearly enough time so I just kept an eye on them until they got done, probably more like 25 min. I also think that standard muffin recipes tend to be cooked at 400 degrees, although I checked thru Pinterest and found lots of muffin recipes at 350 or 375 so it might depend on your oven. Also, I wasn’t paying close enough attention and I ended up making 10 muffins (obviously smaller ones) but they were GREAT once they were done! Thank you!
hi. what can i use to sub with flaxmeal? thank you.
Thanks for your recipe! Looking forward to trying it. We are also from Minnesota and currently live in the Philippines!
I made this today and boy is it tasty! I did end up with more strawberry jam on the bottom than on the top, so we held it upside down when eating them, but we gobbled them up so fast nobody cared haha
I didn’t have flaxmeal so I just added a little more flour; the texture is so, so nice. Great muffins, and easy to make, too! The simplest recipes are almost always the best 🙂 Thanks for posting this!
Hi Lindsay, I know this comment is a little bit late, but I came across your website just today while looking for squash curry recipe. I’m assuming you stayed in the big city, (Manila perhaps) which is, um, not the best choice if you want to explore local fruits and vegetables. In the northern part of Luzon (Baguio), you can find fresh strawberries in the market for 200 pesos (4-5 usd) per kilo. Yes, there’s a farm where you can experience picking strawberries yourself (actually targeted for Filipino tourists). Also, you’ll find orange sweet potatoes and other kinds of sweet potatoes (purple, white, brown, etc).
Hi, these look so good! I agree with you about strawberries being pricey in the Philippines and I wish I live somewhere else where there’s an abundance of fresh fruits like blueberries, raspberrues, etc. Anyway, I’d like to try this recipe. Just one question, though: where do I find the golden flaxmeal? Can I substitute it with wheat flour? If so, what’d be the ratio? Thanks in advance! 🙂
Hi Kris! We can typically find flaxmeal at any grocery store – Bob’s Red Mill is a great brand for it. We haven’t tried subbing in flour for this recipe, so can’t really say! If you give it a try, we’d love to hear how it goes.
Hi Lindsay!
I made these Muffins and they were delicious! I was wondering if you happen to know the nutritional Content of these? Would these be considered “healthy-ish muffins”?
Thank you!
I loveed this recipe it tasted so great !!,????
Love your recipes , just wondered why I now can not just click on recipes and hit dinners , dessert or pasta etc like before ? I’m now having to go on every single page and view all recipes . Seems like a new website ? If so the other one appears more user friendly .
Hi, Giselle. We recently did a site redesign, so that’s why everything looks different. 🙂
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.
So glad to hear that Gina!
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. 🙂
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?
Hi Lindsay I am from the Philippines I am wondering what store you got these strawberries
Hi Wilma! We did most of our shopping at Rustan’s in Banawa.
What if you don’t have flaxmeal? Is there a good sub? And your website is AWESOME! Thank you for sharing!
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:)
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.
Thanks for the comment Katie!