Strawberry Jam Muffins
I’ve been enjoying these muffins every day for breakfast this week and let me tell you, they are absolutely delightful. Funny story though. When I thought up this recipe, I really had cupcakes in mind. I was going to frost them with a paleo chocolate frosting and in my mind they were a delicious treat. But when I pulled them out of the oven, they were looking real muffin-y. Gluten free baking is TRICKY. This isn’t my first rodeo, so honestly I wasn’t even expecting cupcakes. I was just blindly hoping. I don’t even know what I was expecting. But these are delectable when consumed as muffins, so I just decided to roll with it instead. M’kay? Plus, added bonus, if we simply call them muffins and don’t top them with frosting, all of a sudden they’re a socially acceptable breakfast item. Life is funny sometimes, isn’t it?
I made the strawberry jam component of this recipe and then of course I had to taste test it just to see if it needed anything. You know how it goes. All I discovered from this exercise was that I needed to keep stuffing my face with it because it was so delicious. It might have had to do with the fact that I was fresh off a round of Whole30 and anything and everything that wasn’t sautéed kale was tasting like a straight up candy bar to me. Who really knows?!
I want to talk about my strawberry measuring method for this recipe. I’m not sure if it really matters a ton, but just in case it does, we’ll go over it quickly. When I was preparing my strawberries, I first washed them and let them air dry a bit. When they were mostly dry, I cut the tops off and then quartered them, so the resulting pieces were roughly the same size. When I measured all that I had, this equated to about two cups of chopped strawberries, as you will see in the picture below. I then put the strawberries in the saucepan with the lemon juice and started making my jam!
Strawberry Jam Muffins
Ingredients
Method
- Add the strawberries and the lemon juice to a small/medium saucepan and place on the stove over medium low heat. Cook for 10-12 minutes, stirring occasionally, until the strawberries have released their juices and you can easily break them up with the back of a spoon. Stir in the honey and cook 1-2 minutes more. Remove the saucepan from heat and stir in the butter until melted and incorporated. Let the mixture cool to room temperature.
- When your strawberry butter mixture has cooled, preheat the oven to 350° F and line a muffin tin with 12 silicone or parchment paper liners.
- Add the eggs to a large mixing bowl and whisk with a fork. Whisk in the pure vanilla extract. Pour in the strawberry butter mixture and stir to incorporate. Add all of the dry ingredients to the bowl and stir until just combined. Distribute the mixture evenly among the 12 muffin liners. Bake at 350° F for 23-25 minutes, until a toothpick inserted in the muffins comes out clean. Place the muffins on a wire rack to let cool. Store leftovers covered in the refrigerator for up to 5 days.
