Why You’ll Love This Recipe

Wholesome Ingredients: Made with whole wheat pastry flour and natural sweeteners like honey or maple syrup.
Sweet & Fruity: The strawberry jam and freeze-dried strawberry powder give a vibrant, fruity flavor in every bite.
Perfect Texture: Moist and tender muffins with a fluffy crumb.
Easy Glaze: The strawberry cream cheese glaze adds a delightful tang and eye-catching finish.
Versatile: Easily swap ingredients to suit your dietary needs or taste preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Muffins

4 tablespoons salted butter, melted
1 tablespoon vanilla extract
2 large eggs
1/4 cup honey or maple syrup
1/4 cup strawberry jam
1/2 cup milk
2 cups whole wheat pastry flour (or all-purpose flour)
1 tablespoon freeze-dried strawberry powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt

For the Glaze

2 ounces cream cheese
2 cups powdered sugar
2-3 tablespoons freeze-dried strawberry powder
1/4 cup hot milk
1 teaspoon vanilla extract

Directions

Preheat the Oven
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
Mix the Wet Ingredients
In a large mixing bowl, whisk together the melted butter, vanilla extract, eggs, honey (or maple syrup), strawberry jam, and milk until well combined.
Combine Dry Ingredients
In another bowl, whisk the flour, freeze-dried strawberry powder, baking powder, baking soda, and salt.
Make the Batter
Gradually mix the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
Fill and Bake
Divide the batter evenly among the prepared muffin cups. Bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before glazing.
Make the Glaze
In a medium bowl, beat the cream cheese until smooth. Add powdered sugar and strawberry powder, then slowly mix in the hot milk and vanilla extract until a smooth, pourable glaze forms.
Glaze the Muffins
Drizzle or spoon the glaze over the cooled muffins. Let set before serving.

Servings and Timing

Servings: Makes about 12 muffins
Preparation Time: 15 minutes
Baking Time: 15–20 minutes
Total Time: Approximately 35 minutes

Variations

Jam Swirl: Add a small dollop of jam to the center of each muffin before baking for a gooey surprise.
Berry Add-Ins: Mix in chopped fresh strawberries or blueberries for extra texture and flavor.
Dairy-Free: Use plant-based milk and a dairy-free cream cheese alternative.
Lemon Twist: Add a teaspoon of lemon zest to the batter or glaze for a citrusy kick.
Mini Muffins: Bake in a mini muffin tin for bite-sized treats; reduce baking time to 10–12 minutes.

Storage/Reheating

Storage: Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freezing: Freeze without the glaze for up to 2 months. Thaw and glaze before serving.
Reheating: Warm in the microwave for 10–15 seconds to refresh the texture.

FAQs

Can I use regular flour instead of whole wheat pastry flour?

Yes, all-purpose flour works perfectly as a substitute.

Can I use frozen strawberries?

Not for the freeze-dried powder, but you can mix in chopped frozen strawberries to the batter.

Is there a substitute for freeze-dried strawberry powder?

You can grind freeze-dried strawberries into a powder using a food processor. Fresh or frozen berries won’t give the same concentrated flavor or texture.

Can I use other jams?

Absolutely! Raspberry, blueberry, or apricot jam would all work nicely in this recipe.

What if I don’t have cream cheese?

You can make a simple glaze with powdered sugar, strawberry powder, hot milk, and vanilla.

Can I reduce the sugar?

Yes, you can reduce the powdered sugar in the glaze or skip it entirely for a lighter option.

Why are my muffins dense?

Overmixing the batter can lead to dense muffins. Mix just until the ingredients are combined.

Can I make these gluten-free?

Yes, use a gluten-free 1:1 baking flour blend for best results.

How do I make them more moist?

Ensure you don’t overbake and consider adding a tablespoon of sour cream or yogurt to the batter.

Do I need to refrigerate glazed muffins?

If using cream cheese glaze, it’s best to store them in the fridge after a few hours at room temperature.

Conclusion

Strawberry jam muffins with a creamy strawberry glaze are a delightful combination of wholesome ingredients and sweet indulgence. Whether you’re baking for a brunch, school snack, or cozy weekend morning, these muffins are sure to brighten the day with their fruity flavor and soft texture. Try them once, and they’ll become a staple in your baking rotation.

Rose Gold Strawberry Glazed Donuts

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Author: Julia
Total Time: 30 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

These Strawberry Jam Muffins with Creamy Strawberry Glaze are a fruity, wholesome twist on classic muffins. Sweetened with honey or maple syrup and made with whole wheat pastry flour, they’re topped with a luscious cream cheese glaze infused with freeze-dried strawberries. Perfect for breakfast, brunch, or an afternoon snack!

Instructions

Preheat Oven: Set oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
Mix Wet Ingredients: In a large bowl, whisk melted butter, vanilla, eggs, honey or maple syrup, strawberry jam, and milk until smooth.
Combine Dry Ingredients: In another bowl, whisk flour, strawberry powder, baking powder, baking soda, and salt.
Make Batter: Gently mix dry ingredients into the wet until just combined—do not overmix.
Bake: Divide batter evenly into muffin cups. Bake for 15–20 minutes, or until a toothpick comes out clean. Cool completely.
Make Glaze: Beat cream cheese until smooth. Add powdered sugar and strawberry powder. Mix in hot milk and vanilla until pourable.
Glaze Muffins: Drizzle or spoon glaze over cooled muffins. Let set before serving.