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
Keywords: strawberry muffins, strawberry jam muffins, jam muffins, fruit muffins, muffin recipe
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.
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. 🙂
What sweet little treasures! Love the jammy surprise. Bummer about the strawberries-you will have to buy extra mango to console yourself 🙂
$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.
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…
These are adorable! Love your pictures, as always.
Thanks Erica!
These muffins look like pure heaven – strawberry jam is my favorite! And in muffin form? Twist my arm 😉
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
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!
ooOo…strawberries are my most absolute faaavorite fruit!! I’ll eat anything with strawberries, so i’m definitely excited to try this recipe stat!
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!
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!
You’re kidding. Seriously?? Sad! Thank goodness for jam!
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!
$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?) 😉
Nope – perfect. 🙂
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.
These look fantastic. :]
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 🙂
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.
Blackcurrant! yum!
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.
P.S. I like most women in their jammies, though in the Philippines its too hot at night to wear ‘jammies’ so…
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.
Jean
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!
Thanks Allison!
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.
Ooo, yum!! My mouth just drooled. These look like my kind of muffin!
Those look beyond delicious!