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!
Ingredients
Muffins
4 tbsp salted butter, melted
1 tbsp vanilla extract
2 large eggs
¼ cup honey or maple syrup
¼ cup strawberry jam
½ cup milk
2 cups whole wheat pastry flour (or all-purpose flour)
1 tbsp freeze-dried strawberry powder
1½ tsp baking powder
1 tsp baking soda
½ tsp kosher salt
Glaze
2 oz cream cheese
2 cups powdered sugar
2–3 tbsp freeze-dried strawberry powder
¼ cup hot milk
1 tsp vanilla extract
Instructions
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Preheat Oven: Set oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
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Mix Wet Ingredients: In a large bowl, whisk melted butter, vanilla, eggs, honey or maple syrup, strawberry jam, and milk until smooth.
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Combine Dry Ingredients: In another bowl, whisk flour, strawberry powder, baking powder, baking soda, and salt.
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Make Batter: Gently mix dry ingredients into the wet until just combined—do not overmix.
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Bake: Divide batter evenly into muffin cups. Bake for 15–20 minutes, or until a toothpick comes out clean. Cool completely.
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Make Glaze: Beat cream cheese until smooth. Add powdered sugar and strawberry powder. Mix in hot milk and vanilla until pourable.
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Glaze Muffins: Drizzle or spoon glaze over cooled muffins. Let set before serving.
Notes
Jam Center: Add a dollop of jam in the center before baking for a gooey surprise.
Berry Boost: Stir in chopped strawberries or blueberries.
Dairy-Free: Use plant-based milk and vegan cream cheese.
Citrusy Touch: Add lemon zest to batter or glaze.
Mini Muffins: Use a mini muffin pan and bake for 10–12 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
