Want to surprise you family with a yummy breakfast treat tomorrow morning? This is your chance! These to-die for muffins were a special request from one of my moms clients. She loved them so much the first time we made them that she practically begged my mom to bring them again! I do not blame her, these fruit fused breakfast treats are so yummy and a wonderful way to start the day. My mom and I tag teamed this recipe which was super fun - there is a step where you fill the muffin cups part of the way, add a bit of jelly, and then fill the rest of the way - I added the batter, my mom added the jam!
We ran into a bit of a problem when we looked into the fridge and realized that we didn't have any sour cream. Luckily, we had some cream cheese and were able to do a swap. I couldn't taste the difference, but it did make the consistency a little bit thicker. We also used frozen strawberries rather than fresh strawberries, and it was nice that they were surprisingly easy to slice. The fact that they were frozen coupled with patting them with a paper towel meant that the color from the strawberries didn't run into the muffins and they came out great!
Ingredients ~
2 1/4 cups all-purpose (plain) flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1/2 cup milk
1/2 cup sour cream
1/3 cup vegetable oil
1 egg
1 tablespoon finely grated orange zest
1 cup thinly sliced fresh strawberries
about 1/3 cup strawberry jam
Instructions ~
Slice the berries very thinly - about 1/8 inch if you can - then pat the slices dry between paper towels, to keep their juices from coloring the batter. These muffins also have a surprise: a dab of strawberry jam hidden in the center.
Preheat an over to 400 degrees F. Butter standard muffin tins.
In a large bowl stir and toss together the flour, baking powder, baking soda and salt. Set aside. in a medium bowl whisk together the sugar, milk, sour cream, oil, egg and orange zest until mixed; stir in the strawberries. Add to the combined dry ingredients and stir just until blended.
Place a spoonful of batter in each prepared muffin cup. Top each with a scant teaspoon of strawberry jam. Spoon the remaining batter over the jam, filling each cup about two-thirds full. Bake until a toothpick inserted in the center of a muffin comes out clean, 15-18 minutes. Cool in the tins for 5 minutes, then remove.
Makes about 16 standard muffins.
Recipe From: Muffins & Quick Breads
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