Strawberry Jam Cinnamon Muffins


Happy Secret Recipe Day!

For January, I was assigned Jamie’s blog, Our Eating Habits, which made me happy because her blog seems to have a little of everything so it was really just trying to figure out what type of thing I wanted to make and then choosing from there.  Because she has so many baked goods, I decided I need to go that route for a change around here so ultimately ended up choosing her Raspberry Jam Cinnamon Muffins.

I made a good choice!

I didn’t have raspberry jam, though, so used strawberry which paired really well with the cinnamon in the batter.  The jam I used was a little thin, though, so when these baked, I had a lot of baked-on jam-juice on top of the muffin tin.  That just meant I had to loosen the muffins with a knife first.


I can definitely see making these with different kinds of filling as the batter seems to be pretty versatile.  I have apricot and blueberry unopened in the pantry so there are 2 more choices right off the bat!

Oh!  And she covered my blog last year as part of the Secret Recipe Club!  ๐Ÿ™‚  (even though she got my name wrong LOL)   I will certainly be visiting her blog and making more of her recipes  because there are SO MANY good things there!


Strawberry Jam Cinnamon Muffins
Author: Sashi @
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 12 muffins
  • 2/3 c buttermilk
  • 1 egg
  • 1/2 c granulated sugar
  • 1/4 c butter, melted
  • 1 1/2 c all-purpose flour
  • 2 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 cup strawberry jam (or jam of your choice)
  • 1 Tbsp granulated sugar
  • 1/4 tsp cinnamon
  1. Preheat the oven to 400ยบ. Spray a 12-muffin tin with nonstick cooking spray and set aside.
  2. In a large bowl, whisk together the buttermilk, egg, melted butter and 1/2 cup sugar until well combined. Set aside.
  3. In a medium bowl, stir together the flour, baking powder, 1 tsp cinnamon and salt.
  4. Pour the flour mixture into the buttermilk mixture and stir gently just until combined. The batter will be thick and lumpy.
  5. Divide 2/3 of the batter between the 12 muffin cups, putting about 1 Tbsp of batter into each.
  6. Scoop 2 tsp of jam into the center of each muffin cup. If your jam is thinner, you may want to reduce it to 1 – 1 1/2 tsp.
  7. Divide the remaining 1/3 of the batter equally on top of the jam. Use your fingers to gently spread the batter over the jam, making sure as much jam as possible is covered.
  8. In a small bowl, mix together the 1 Tbsp sugar and 1/4 tsp cinnamon. Sprinkle evenly over the top of the muffins.
  9. Bake for 15-20 minutes until toothpick inserted in center comes out clean.
  10. Let muffins rest for 5 minutes in the muffin tin then use a butter knife to loosen the sides of the muffin cups. Invert the tin over a baking rack to release the muffins.
  11. Let cool for a few minutes before eating warm.
  12. If eating these later, let them cool completely before storing in an air tight container.
Adapted very slightly from [url href=”” target=”_blank”]Our Eating Habits[/url]


Lazy kittens enjoying some sunlight ๐Ÿ™‚


[inlinkz_linkup id=581237 mode=1]


6 thoughts on “Strawberry Jam Cinnamon Muffins

  1. Whoops! Did I get your name wrong! That will be corrected, so sorry ๐Ÿ™‚ So glad you enjoyed the muffins. I will be making a batch with Apricot just around the corner here. Thanks for the lovely right up !


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s