Big Jammy Strawberry Muffins

Exactly what it sounds like, these muffins are extra large with a beautiful muffin top and perfectly sweet from homemade strawberry jam. To top them off we’ll cover all that jammy goodness in oatmeal streusel, and I present Big Jammy Strawberry Muffins!

I feel like in every muffin post, of which there is a striking amount here on this blog(I think I finally need to make muffins their own category!), I end up mentioning that time when I worked as a baker in the Muffin Boutique. It’s definitely appropriate as this is a muffin post and that was an almost exclusive muffin bakery but still, feel free to shout if you’ve had enough of my previous job stories lol!

ANYWHO unlike all the other establishments where I worked I didn’t ever get sick of muffins. Maybe give it another year and I would have, but I didn’t! We made around 12 different varieties of muffins and it was just fabulous and fun and super stress-free. (try these raspberry citrus muffins-one of my favorite knockoffs)

That love for muffins spilled over into my now married-with-kids life and my whole family can enjoy my fetish. Those mornings when you have no time to make breakfast? Muffins. Forgot to pack snacks? Muffins. Don’t feel like making dinner? Muffins.

Some of my muffins are healthier(like these banana nut butter muffins), but these are not. We start with our own homemade strawberry jam. It’s just better homemade and this recipe makes some extra so grab that bag of frozen strawberries and let’s finally do the thing! The making of our own jam is an extra step but it has no preservatives like jarred jam so that counts. It’s also throw-it-in-the-pot easy and takes like 10 minutes. So worth it! I like to add a bit of ginger in the jam to contrast the sweetness of the berries- try it!

Once the jam is made and cooling, mix up the muffin batter. First whisk together the dry ingredients and then make a well in the center of the bowl by pushing aside the flour. Add all the wet ingredients into the well, give the egg a quick whisk to break her up, and then pull the flour mix from the sides of the bowl into the center and mix until there are no clumps left.

For the topping I decided on Oatmeal Streusel. Strawberry and oatmeal just goes and I love the extra heartiness of the whole oats.

To assemble the muffins start by spooning batter into the muffin liners.Fill them 3/4 of the way full, and then add a dollop of strawberry jam to the tops of each one- about 1 1/2 Tablespoons worth. Top with a sprinkle of streusel, pressing it down lightly into the muffin to help it stick.

Out of the oven, these muffins are deliciously soft and fluffy. The jam gets sweet and sticky, so make sure you bring napkins to enjoy them! Hope you guys love these Big Jammy Strawberry Muffins like we do. Share your photos with us on Instagram, and happy cooking! -Estee