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Sticky Summer Strawberry Muffins

Golden muffins dotted with strawberry jam are the simplest summer breakfast
Strawberry Muffins


Serve these muffins warm, spread with extra strawberry jam, for the sweetest summer breakfast.

This recipe is courtesy of Bonne Maman.


  • 25 Grams butter, melted
  • 250 Grams all-purpose flour
  • 50 Grams sugar
  • 2 pinches of salt
  • 2 Teaspoons baking powder
  • 2 eggs
  • 250 Grams crème fraîche
  • 370 Grams strawberry jam, such as Bonne Maman


Preheat the oven to 400 degrees F.

Brush the inside of 16 paper muffin cups with melted butter. Place each paper cup inside another paper muffin cup. Place the cups on a baking tray.

In a large bowl mix the flour, sugar, salt, and baking powder together.

In a medium bowl, beat the eggs together. Stir in the crème fraîche. Pour this mixture into the flour.

Gently stir together the wet and dry ingredients until just combined.

Fill the prepared muffin cups with batter. Press on teaspoon of strawberry jam into the center of each one.

Please the muffins in the preheated oven for 12-15 minutes, until risen and golden.

Serve warm or cooled. For extra sweetness, cut the muffins in half and spread with extra strawberry jam.