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Jam-filled yogurt & strawberry muffins

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OK, wow—I just made what is now my new favourite muffin recipe EVER with ingredients that were sitting in my fridge and getting close to their expiration date: yogurt, years-old jam, soft strawberries, and half a lemon that had begun to dry out. #yummy

Can you imagine how amazing these muffins would be if you made them with fresh ingredients? For this recipe, I strongly recommend you use fresh strawberries, but if you’re using frozen, let them reach room temperature before dicing.

Particularities

ServesYields 12 muffins
Prep time10 min
Cook time25-30 min
Timeout10 min

FreezingFreezes well

Ingredients

1/2 cup fresh strawberries, diced
1/2 cup strawberry jam, store-bought or homemade

Dry ingredients

2 1/2 cups unbleached all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt

Wet ingredients

1 cup plain or vanilla Greek yogurt (I use Oikos)
Juice of 1/2 lemon
1/2 cup milk (I use almond milk)
3/4 cup canola oil
2 eggs
1 teaspoon vanilla extract

Steps

Preheat the oven to 350˚F. Line a muffin pan with 12 liners. Set aside.
In a bowl, combine all the dry ingredients. Set aside.
In another bowl, combine the wet ingredients and mix well.
Add dry ingredients. Stir well. Add the strawberries, but gently mash them first using your fingers. Stir as little as possible to avoid the muffins becoming dense or tough.
Fill 1/4 of each liner with batter. Add a small spoonful of jam and top with the leftover batter.
Bake for 25–30 minutes. Let cool before serving.