Strawberry Jam-Filled Muffins with Streusel Topping
Jun 9, 2024 22:09:45 GMT -5
Post by PrisonerOfHope on Jun 9, 2024 22:09:45 GMT -5
Strawberry Jam-Filled Muffins with Streusel Topping
PREP TIME
15minutes mins
COOK TIME
30minutes mins
TOTAL TIME
45minutes mins
SERVINGS
10 muffins
½ cup Greek yogurt
½ teaspoon lemon juice
½ tsp vanilla extract
¼ cup milk
⅓ cup oil
1 large egg
1 & ¼ cup flour
½ cup granulated sugar
½ teaspoon baking powder
¼ teaspoon salt
½ cup strawberries chopped
⅓ cup strawberry jam
For the streusel topping
⅓ cup flour
⅓ cup granulated sugar
⅛ teaspoon cinnamon
3 tablespoon butter cold
INSTRUCTIONS
Preheat the oven to 350F (177C), then line a 12 count muffin pan with 10 cupcake liners and set aside.
Make the streusel
In a small bowl, mix the flour, granulated sugar, and cinnamon together. Cut the cold butter into small pieces then mix it into the flour mixture using a pastry cutter or a fork. until the mixture resembles thick crumbs.
Make the muffin batter
In a medium bowl whisk in the greek yogurt, vanilla extract, lemon juice, milk, and oil and set aside.
In a large bowl, mix the flour, granulated sugar, baking powder, and salt until combined.
Pour the wet mixture over the dry mixture and gently fold until smooth. Gently fold in the chopped strawberries.
Fill each muffin cup with a small cookie scoop of batter, make sure that the bottom of the muffin cup is covered. Now, add one teaspoon of the strawberry jam. Cover the jam with more muffin batter and repeat this for all of the muffins.
Sprinkle each muffin with the streusel topping and gently press that streusel down to make sure that it sticks to the muffins when you bake it.
Bake the muffins in the preheated oven for 30 minutes. If the streusel doesn't get golden brown you can always broil the muffins for 1-3 minutes making sure to keep an eye out on them since every oven tends to be different. Let the muffins cool down in the muffin pan for 15 minutes before transferring to a cooling rack to cool completely.
Sprinkle powdered sugar on top before serving for a beautiful finish.
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PREP TIME
15minutes mins
COOK TIME
30minutes mins
TOTAL TIME
45minutes mins
SERVINGS
10 muffins
½ cup Greek yogurt
½ teaspoon lemon juice
½ tsp vanilla extract
¼ cup milk
⅓ cup oil
1 large egg
1 & ¼ cup flour
½ cup granulated sugar
½ teaspoon baking powder
¼ teaspoon salt
½ cup strawberries chopped
⅓ cup strawberry jam
For the streusel topping
⅓ cup flour
⅓ cup granulated sugar
⅛ teaspoon cinnamon
3 tablespoon butter cold
INSTRUCTIONS
Preheat the oven to 350F (177C), then line a 12 count muffin pan with 10 cupcake liners and set aside.
Make the streusel
In a small bowl, mix the flour, granulated sugar, and cinnamon together. Cut the cold butter into small pieces then mix it into the flour mixture using a pastry cutter or a fork. until the mixture resembles thick crumbs.
Make the muffin batter
In a medium bowl whisk in the greek yogurt, vanilla extract, lemon juice, milk, and oil and set aside.
In a large bowl, mix the flour, granulated sugar, baking powder, and salt until combined.
Pour the wet mixture over the dry mixture and gently fold until smooth. Gently fold in the chopped strawberries.
Fill each muffin cup with a small cookie scoop of batter, make sure that the bottom of the muffin cup is covered. Now, add one teaspoon of the strawberry jam. Cover the jam with more muffin batter and repeat this for all of the muffins.
Sprinkle each muffin with the streusel topping and gently press that streusel down to make sure that it sticks to the muffins when you bake it.
Bake the muffins in the preheated oven for 30 minutes. If the streusel doesn't get golden brown you can always broil the muffins for 1-3 minutes making sure to keep an eye out on them since every oven tends to be different. Let the muffins cool down in the muffin pan for 15 minutes before transferring to a cooling rack to cool completely.
Sprinkle powdered sugar on top before serving for a beautiful finish.
link
