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Strawberry jam surprise muffins with cinnamon sugar

  • 0:15 Prep
  • 0:20 Cook
  • Makes 12
  • Advanced


  • 20g butter, melted, to grease
  • 21/2 cups (375g) self-raising flour
  • 1/2 cup (110g) caster sugar
  • 1 cup (250ml) buttermilk
  • 1/2 cup (125ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 2 Coles Brand Australian free range eggs
  • 1/3 cup (110g) IXL Strawberry jam
  • 60g butter, melted, extra
  • Coles Brand cinnamon sugar, to dust
  • Whipped cream, to serve


  • 12 hole 1/3 cup capacity muffin pan.


  • 1
    Preheat oven to 200C. Grease a 12-hole 1/3 cup (80ml) capacity muffin pan with melted butter.
  • 2
    Combine the flour and sugar in a large bowl. Whisk the buttermilk, oil, vanilla and eggs in a large jug until combined. Gently fold the egg mixture into the flour mixture until just combined, being careful not to overmix.
  • 3
    Spoon half the mixture into the muffin pan. Divide the jam evenly among the muffin pans. Top with the remaining muffin mixture. Bake for 15-20 mins or until puffed and golden and a skewer inserted into the middle comes out clean. Stand in the tin for 5 mins.
  • 4
    Carefully turn the muffins onto a wire rack. Brush with melted butter and roll in cinnamon sugar. Serve immediately with whipped cream.

Source: taste.com.au


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