5 from 5 votes
Strawberry/Rosemary Muffins
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Take advantage of fresh strawberries and make these moist on the inside, crunchy sugar dusted crust Strawberry Rosemary Muffins. Made even more delicious because they are made with easy, freshly prepared strawberry jam!
Course: Breakfast, brunch, Dessert
Cuisine: American
Keyword: strawberry muffin
Servings: 12 -14 muffins
Calories: 371 kcal
Author: Michele Hall
  • 1/2 cup Sugar
  • 1 small sprig fresh rosemary optional
  • 13.5 oz Flour approximately 2 2/3 cup plus 2 Tablespoons
  • 1 1/2 teaspoon Salt
  • 1 Tablespoon Baking Powder
  • 2 large Eggs
  • 1 cup Unsweetened Almond Milk or regular Milk ** but see notes
  • 1/3 cup Vegetable Oil
  • 1/3 cup Olive Oil
  • 1 teaspoon Vanilla
  • 2 Tablespoons grated lemon zest.
  • 1/2 cup Fresh Rosemary Scented Strawberry Jam recipe below
Muffin glaze
  • 2 tablespoons butter melted
  • 1/4 cup sugar
Fresh Rosemary Scented Strawberry Jam
  • 1 pound Strawberries about a pound
  • 1/4 cup sugar
  • 2 Tablespoons Lemon Juice
  • 1 sprig fresh Rosemary
Rosemary Scented Strawberry Jam
  1. Clean strawberries, removing stems, and andy green parts.
  2. Place strawberries in a small sauce pan on medium heat,
  3. Add sugar and lemon juice to pan.
  4. Gently mash strawberries and stir until they start bubbling.
  5. Then add rosemary sprig to mixture.
  6. Continue to stir, without breaking the rosemary sprig.
  7. Let cook for 10-15 mins until strawberries are completely broken down.
  8. Remove from heat and let cool.
  9. Once cooled remove rosemary sprig and throw away.
  10. Store unused portion in refrigerator in a sealed container.
  11. It should be used within 3-4 days.
  1. Preheat oven to 400ยบ
  2. Line muffin tin with paper-liners.
  3. Take Rosemary sprig and sugar and stir for 30 seconds in a bowl. The rosemary oil will impart to the sugar. Let set for 5 minutes. Remove rosemary.
  4. In a large mixing bowl sift together Flour, Rosemary scented sugar, baking powder and salt together.
  5. In separate bowl mix together wet ingredients, eggs, oils, almond milk and vanilla.
  6. Make a well in the dry ingredients and pour the wet ingredients into it.
  7. Mix until it is just combined, DO NOT OVERMIX.
  8. Once combined, add lemon zest with 3-4 turns of the spoon.
  9. Using an ice cream scooper/ or spoon fill muffin liners 1/3 full.
  10. Then put a small spoonful of strawberry jam into the muffin liner.
  11. Cover jam with another scoop of the muffin batter.
  12. Bake for 15 minutes turning the pan at half-way.
  13. Test muffins with a toothpick. If the pick comes out clean they are done.
  14. If the pick comes out wet with batter place muffins back into the oven on a lower shelf for 2-4 minutes until cooked through.
  15. You may want to lower the muffins to a lower shelf if it looks like the muffins are starting to get brown.
  16. Remove from oven and cool in muffin tin for 5 mins, then remove to a wire rack to cool.
  17. When muffins have cooled, dip them in melted butter then directly into sugar.
  18. Serve with leftover strawberry jam and or butter.
  19. Best served warm, so if you make the night ahead you can microwave for a few seconds to rewarm them.
Recipe Notes

If you don't have almond milk, you can use dairy milk. But if you do, eliminate 2 Tablespoons of flour from the recipe.

Alternative to having layers of muffin batter, strawberry jam, then muffin batter you can also swirl in the jam to entire muffin batter. Distribute gently through the batter and fill muffin liner 3/4 way full and bake as directed.

If you make these the night before you're going to serve them, wait to dip them until morning. The sugar and butter mixture will present better this way.