MuffinsamericanEasy

Whole Wheat Strawberry Jam Muffins

Name: Whole Wheat Strawberry Jam Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 12 servings
Cuisine: american
Ingredients: 1¾ cups (210 g) whole wheat flour; ½ cup (60 g) all-purpose flour; ¾ teaspoon (3¾ g) baking soda; ¾ teaspoon (3¾ g) baking powder; ½ teaspoon (3 g) kosher salt; 2 large eggs, at room temperature; ½ cup (120 ml) neutral oil (vegetable, canola, or light olive oil); ½ cup (120 g) plain Greek yogurt; ¼ cup (85 g) honey; 1 teaspoon (5 ml) vanilla extract; ¾ cup (225 g) strawberry jam

From the MyKitchenBank Kitchen

Tender, rustic muffins made with whole wheat flour and studded with pockets of tangy-sweet strawberry jam. The combination of oil and eggs creates a moist crumb, while the jam swirls deliver bursts of flavor in every bite. Perfect for breakfast or a simple afternoon snack.

Prep: 15 min
Cook: 22 min
Wait: 10 min
Total: 47 min
Makes: 12 muffins

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Steps

Before you start

Preheat your oven to 375°F (190°C)
Line a 12-cup muffin tin with paper liners or grease it lightly
Room-temperature eggs mix more evenly into the batter

1
Whisk dry ingredients
- In a medium bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, and salt.
- Set aside.
- This ensures the leavening agents are evenly distributed throughout the flour.
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Ready when: No lumps visible in the mixture
Tip: Sifting isn't necessary here, but whisking breaks up any lumps in the whole wheat flour.
2
Mix wet ingredients
- In a large bowl, whisk together the eggs, oil, Greek yogurt, honey, and vanilla extract until well combined and slightly pale, about 1 minute.
- The mixture should be fairly smooth with no visible streaks of egg white.
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Ready when: Mixture is homogeneous and slightly thickened
Tip: Room-temperature eggs whisk in more evenly and create a smoother batter.
3
Combine wet and dry
- Pour the wet ingredients into the dry ingredients.
- Using a rubber spatula, fold gently until just combined—about 10–12 folds.
- The batter should look rough and lumpy with some streaks of flour still visible.
- Do not overmix; overmixing toughens the muffins.
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Ready when: Dry ingredients are barely visible; batter is lumpy
Tip: Resist the urge to stir until smooth—lumpy batter bakes into tender muffins.
4
Fill muffin cups
- Divide the batter evenly among the 12 muffin cups, filling each about one-third full.
- Spoon 1 tablespoon (15 g) of strawberry jam into the center of each muffin cup, pressing it slightly into the batter.
- Top with the remaining batter, filling each cup about three-quarters full.
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Ready when: Jam is centered in the batter; cups are filled evenly
Tip: Don't overfill the cups or batter will overflow during baking. Pressing the jam gently keeps it from floating to the top.
5
Bake muffinsOven 375°F / 190°C
- Place the muffin tin in the preheated 375°F (190°C) oven and bake for 20–22 minutes, until a toothpick inserted into the muffin (not into the jam) comes out clean or with just a few moist crumbs.
- The tops should be golden brown and spring back lightly when touched.
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Ready when: Toothpick comes out clean; tops are golden brown
Tip: Baking times vary by oven—check at 20 minutes; don't overbake or they'll be dry.
6
Cool and serve
- Let the muffins cool in the tin for 10 minutes, then turn them out onto a wire rack to cool completely, about 30 minutes.
- Serve warm or at room temperature.
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Ready when: Muffins are no longer hot to the touch; jam is set
Tip: Cooling in the tin first prevents them from falling apart; the residual heat finishes setting the structure.

Good to know

Tips

For a jammy surprise, place a small dollop of jam on top of each muffin before baking—it creates a glossy, set jam layer that's less likely to sink.
Greek yogurt adds moisture and tang that balances the sweetness of the jam and honey. If you skip it, the muffins may be drier.
Whole wheat flour absorbs more liquid than white flour, so the batter will be slightly thicker than conventional muffin batter. Don't add extra milk or water.
If your jam is very stiff or chunky, gently warm it for 30 seconds in the microwave to make it easier to spoon into the cups.

Make ahead

Muffins can be baked up to 2 days ahead. Store in an airtight container at room temperature, then reheat gently in a 300°F (150°C) oven for 5 minutes to restore moisture and warmth. The batter (without jam filling) can also be mixed and refrigerated for up to 4 hours before baking; fill and bake straight from the fridge, adding 1–2 minutes to bake time.

Storage & reheating

Room temperature: up to 2 days in an airtight container. Refrigerator: up to 5 days in an airtight container; reheat gently in a 300°F oven for 5 minutes. Freezer: up to 3 months in a freezer bag; thaw at room temperature for 2–3 hours, then reheat if desired.

Substitutions

strawberry jam → Raspberry, blackberry, or any other fruit jam. Use the same amount; the baking time and texture remain the same. Choose jam with similar consistency.
plain Greek yogurt → Sour cream or plain yogurt. Use the same amount. Sour cream will add slight tang; regular yogurt may be thinner, so reduce other liquids very slightly if the batter looks too wet.
honey → Maple syrup or agave nectar. Use the same amount by volume. Maple syrup adds a subtle woody flavor; agave is more neutral.
whole wheat flour → Spelt or einkorn flour. These ancient grains offer a nuttier flavor. Use the same amount, but reduce baking soda to ½ teaspoon, as they're more alkaline.