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Strawberry Muffins




These muffins get all their flavor from strawberry jam and freeze dried strawberries.  I love how festive they look, dusted in hot pink strawberry sugar - no need to wait until the peak of strawberry season to enjoy these!


Special Equipment:

Spice (or coffee bean) grinder

12 cup muffin pan


Muffins:

5 tablespoons refined coconut oil

5 tablespoons unsalted butter, room temperature

½ cup granulated sugar

⅓ cup brown sugar

2 eggs, room temperature

2 ¼ cups all purpose flour

1 ½ teaspoons baking powder

¼ teaspoon baking soda

1 ½ teaspoons kosher salt (Diamond Crystal)

1 cup sour cream

½ cup good quality strawberry jam 


Topping: 

6 tablespoons melted butter

1 ounce freeze dried strawberries (30 grams)

⅓ cup granulated sugar

  • In a spice grinder pulverize the freeze dried strawberries until they are a powder

  • Combine with the sugar in a shallow dish and set aside


  • Preheat the oven to 425 degrees

  • Combine the coconut oil, soften butter, granulated and brown sugar in a stand mixer  and beat until smooth about 2 minutes scraping down the bowl half way through

  • Add the eggs and vanilla and beat until well combined

  • In a bowl combine the flour, baking powder, baking soda and salt and stir

  • Alternate adding the flour mixture with the sour cream to the batter, beating in each addition briefly

  • Beat just until combined, do not over mix

  • Oil a 12 cup muffin pan well - you can use the coconut oil or avocado oil and wipe with a paper towel

  • Using a spoon or mini ice cream scoop, put a tablespoon in the bottom of each muffin cup

  • Make a small indentation in each bit of batter, using two spoons that have been dipped in water (put a small bowl of water next to your pan to use) which prevents sticking 

  • Place a teaspoon of jam in each indentation

  • Carefully top the jam evenly with the remaining batter 

  • Using the same moistened spoons, carefully cover the jam and smooth the tops 

  • Bake for 17 minutes or until golden brown

  • Remove from the oven and allow to cool slightly

  • Run a knife around each muffin to loosen them

  • Transfer them to a baking rack

  • Roll each muffin first in the melted butter, then the strawberry sugar mixture, coating all sides

  • Serve warm or room temperature


A nice little hit of strawberry jam inside


Jam of choice


Freeze dried strawberries can be found in the dried fruit section

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