Double Strawberry Muffins

What's the difference between a muffin and a cupcake? Frosting? Texture? Or perhaps the occasion? 

Some basic research indicates that the muffin method of baking differs technically from various cake baking methods. In the former, dry and wet ingredients are combined in separate bowls and mixed with minimal stirring to produce a course crumb. Conversely, cake recipes tend to call for an evenly distributed batter to produce a smoother final product. But crumbs aside, an extravagantly frosted muffin might cause confusion for any who haven't won a James Beard award. While the delineation may not be absolutely clear, this muffin recipe should prove agreeable on any occasion.

The following recipe was provided by Smucker's.  More can be found on their website, here.

Prep time: 10 minutes
 Cook time: 15 minutes
 Yield: 12 muffins


Crisco® Original No-Stick Cooking Spray

1 1/2 cups Pillsbury BEST™ All Purpose Flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup sugar

1 large egg

1/2 cup buttermilk

1 teaspoon vanilla extract

1 teaspoon finely grated lemon peel

1/3 cup Crisco® Pure Canola Oil

1/4 cup Smucker's® Seedless Strawberry Jam

3/4 cup fresh strawberries, diced


  1. HEAT oven to 375°F. Coat 12 muffin cups lightly with no-stick cooking spray. Or use paper or foil cupcake liners.
  2. COMBINE flour, baking powder, salt and sugar in medium bowl. Beat egg with buttermilk in small bowl. Stir in vanilla, lemon peel, oil and jam. Stir buttermilk mixture and diced strawberries into flour mixture just until blended. Divide mixture between prepared muffin cups.
  3. BAKE 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Serve warm.

Tip: These muffins are best if baked just before serving. If made in advance, wrap in foil; heat 10 minutes at 300°F.

The J.M. Smucker Company has been committed to offering consumers quality products that bring families together to share memorable meals and moments for over a century.

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