Exactly what it sounds like, these muffins are extra large with a beautiful muffin top and perfectly sweet from homemade strawberry jam. To top them off we’ll cover all that jammy goodness in oatmeal streusel, and I present Big Jammy Strawberry Muffins!
I feel like in every muffin post, of which there is a striking amount here on this blog(I think I finally need to make muffins their own category!), I end up mentioning that time when I worked as a baker in the Muffin Boutique. It’s definitely appropriate as this is a muffin post and that was an almost exclusive muffin bakery but still, feel free to shout if you’ve had enough of my previous job stories lol!
ANYWHO unlike all the other establishments where I worked I didn’t ever get sick of muffins. Maybe give it another year and I would have, but I didn’t! We made around 12 different varieties of muffins and it was just fabulous and fun and super stress-free. (try these raspberry citrus muffins-one of my favorite knockoffs)
That love for muffins spilled over into my now married-with-kids life and my whole family can enjoy my fetish. Those mornings when you have no time to make breakfast? Muffins. Forgot to pack snacks? Muffins. Don’t feel like making dinner? Muffins.
Homemade Strawberry Jam
Some of my muffins are healthier(like these banana nut butter muffins), but these are not. We start with our own homemade strawberry jam. It’s just better homemade and this recipe makes some extra so grab that bag of frozen strawberries and let’s finally do the thing! The making of our own jam is an extra step but it has no preservatives like jarred jam so that counts. It’s also throw-it-in-the-pot easy and takes like 10 minutes. So worth it! I like to add a bit of ginger in the jam to contrast the sweetness of the berries- try it!
One Bowl Batter
Once the jam is made and cooling, mix up the muffin batter. First whisk together the dry ingredients and then make a well in the center of the bowl by pushing aside the flour. Add all the wet ingredients into the well, give the egg a quick whisk to break her up, and then pull the flour mix from the sides of the bowl into the center and mix until there are no clumps left.
Oatmeal Streusel Topping
For the topping I decided on Oatmeal Streusel. Strawberry and oatmeal just goes and I love the extra heartiness of the whole oats.
To assemble the muffins start by spooning batter into the muffin liners.Fill them 3/4 of the way full, and then add a dollop of strawberry jam to the tops of each one- about 1 1/2 Tablespoons worth. Top with a sprinkle of streusel, pressing it down lightly into the muffin to help it stick.
Out of the oven, these muffins are deliciously soft and fluffy. The jam gets sweet and sticky, so make sure you bring napkins to enjoy them! Hope you guys love these Big Jammy Strawberry Muffins like we do. Share your photos with us on Instagram, and happy cooking! -Estee
Big Jammy Strawberry Muffins
- muffin tin
Homemade Strawberry Jam
- 3 cups frozen strawberries(400 grams)
- 1/2 cup sugar
- 2 Tbs lemon juice
- 1 tsp fresh ginger, grated
- 2 cup white flour, sifted
- 1/2 cup plus 2 Tbs demarara sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup canola oil
- 1 M egg
- 1/2 tsp orange zest( zest orange before juicing it!)
- 1/4 cup plus 2 Tbs orange juice
- 1/2 cup water
- 1/2 tsp vanilla extract
- 1/8 cup canola oil
- 1/4 cup sifted white flour
- 1/4 cup rolled oats(old fashioned oats)
- 1/4 cup white sugar
Homemade Strawberry Jam
- Add frozen strawberries, sugar, lemon juice, and grated ginger to a pot. Bring to a boil and let cook for 4 minutes, till the fruit is soft. Using a potato masher, mash the strawberries- some pieces are fine! Lower the heat to a simmer and cook for another 10 minutes, until the mixture has thickened and looks like jam. Don't be tempted to cook it for longer or it will get hard, the jam will thicken more as it cools. Pour into a glass container and let it cool. There will be extra!
- Preheat the oven to 175 C/350 F. Combine the dry ingredients(flour, demarara sugar, baking powder, and salt) in a large bowl. Using a whisk is the best!
- Make a well in the centre of the dry ingredients and add the oil, egg, orange zest and juice, water, and vanilla extract. Whisk to break up the egg, and then switch to a rubber spatula.
- Gently fold dry ingredients into the wet in the centre of the bowl and mix just until combined. Don't over mix- this makes a tough muffin!
- In a small bowl, combine the oil, flour, oats, and sugar and mix together with your fingers until crumbs form.
Make and Bake
- Line your muffin tins with paper liners.
- Fill up the muffin liners pretty full with batter. A bit more than 3/4 of the way full- but with some space for jam. On top of each place a dallop(1 1/2 Tablespoon) of homemade strawberry jam. Sprinkle over oatmeal streusel, pressing the top lightly with your fingertips to help stick the struesel on to the muffin.Bake for about 17 minutes, or until a toothpick inserted in the center(not a part with jam in it), comes out clean. Store at room temp. in an airtight container.
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