Strawberry Jam Muffins With Cinnamon Oat Streusel Recipes

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STRAWBERRY JAM MUFFINS WITH CINNAMON OAT STREUSEL



Strawberry Jam Muffins with Cinnamon Oat Streusel image

Provided by Heather Baird

Categories     Breakfast

Time 38m

Number Of Ingredients 17

1 3/4 cup 210g all-purpose flour
3/4 cup 150g granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup 120mlevaporated milk (can substitute water, oat or nut milk, or cow's milk)
1/3 cup 80ml vegetable oil
1 tablespoon white vinegar or cider vinegar
1 teaspoon vanilla extract
1/2 cup 120ml water
6 tablespoons strawberry jam or other jam (tested with Smucker's Seedless Strawberry Jam)
1/3 cup 40g all-purpose flour
1/3 cup 25g old-fashioned oats
1 tablespoon sugar
1 tablespoon ground cinnamon
Pinch of salt
2 tablespoons cold vegetable shortening (or cold butter or margarine)

Steps:

  • Preheat the oven to 350°F. Line a standard cupcake pan with 12 paper liners.
  • In the bowl of an electric mixer, combine the flour, sugar, baking powder, soda, and salt. Whisk to combine. Add the evaporated milk (or recommended substitution), oil, vinegar, and extract. Mix on low speed until thick. Add the water and mix again until the batter is smooth with a pourable consistency.
  • In a small bowl, stir the jam with a spoon until smooth. Scoop the batter into the prepared muffin tin and place about 1-2 teaspoons of jam in the centers of each cup of batter. Use a skewer to swirl the jam down into the batter (turn the batter over the jam with the skewer instead of swirling it throughout the batter).
  • For the streusel, combine the flour, oats, sugar, cinnamon and salt in a medium bowl. Whisk to combine. Add the shortening and use a fork to mash the ingredients together until crumbles form.
  • Divide streusel mixture among the tops of each muffin and transfer to the oven. Bake for 20-23 minutes, or until the tops are well puffed and spring back when pressed. Or test with a toothpick - it should come out with only jam clinging to the pick, and no uncooked batter.
  • Let cool before serving. These are wonderful served warm, but hot-from-the-oven muffins will hold a pocket of molten jam, which will cause burns. Let them cool down before serving.
  • Store in an air-tight cupcake keeper, or on a platter covered with plastic wrap.

STRAWBERRY CINNAMON OATMEAL MUFFINS



Strawberry Cinnamon Oatmeal Muffins image

Start your day with these delightful, flavorful strawberry muffins!

Provided by SCONESANDTEA

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 11

1 cup all-purpose flour
1 cup rolled oats
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
1 egg, beaten
½ cup milk
¼ cup light olive oil
½ cup sugar
½ pint chopped fresh strawberries

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups.
  • In a large bowl, mix flour, oats, baking powder, baking soda, cinnamon and salt. In a separate bowl, whisk together egg, milk, olive oil and sugar. Mix in strawberries. Stir strawberry mixture into oat mixture just until evenly moist. Spoon into prepared muffin cups.
  • Bake 18 to 20 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean.

Nutrition Facts : Calories 152.1 calories, Carbohydrate 22.7 g, Cholesterol 16.3 mg, Fat 5.9 g, Fiber 1.3 g, Protein 2.9 g, SaturatedFat 1 g, Sodium 220 mg, Sugar 9.7 g

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