I’m always on the lookout for new muffin recipes and these are yummy!
Now, the recipe calls for a teaspoon of jam in the middle but I really don’t think it adds anything to the recipe so if you don’t have any jam, it’s fine to skip it. I used foil cupcake liners which came off when I was taking them out of the pans.
Strawberry Orange Muffins
2 1/4 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup sugar
1/2 cup milk
1/2 cup sour cream
1/3 cup vegetable oil
1 tbsp orange zest
1 cup strawberries, thinly sliced
1/2 cup strawberry jam ~ I used strawberry preserves
Preheat oven to 400º. Grease muffin tins.
In a large bowl, combine flour, baking powder, baking soda, and salt; set aside.
In a medium bowl, combine the sugar, milk, sour cream, vegetable oil, egg, and orange zest. Stir in the strawberries Add to the dry ingredients and stir until just combined. Do not overmix.
Place a tablespoon batter in each muffin cup. Top each with a scant teaspoon of jam. Top each with batter, filling each cup about 2/3rds full.
Bake 15-18 minutes or until golden brown.
Cool in pans for 5 minutes, then remove from pan.
Makes 16 muffins.