Gram’s Strawberry Muffins

Gram's Strawberry Muffins

I treasure the handful of handwritten recipes I have received from loved ones. While reading and preparing their recipe I feel as if I have these dear people with me in my kitchen.

Recently, while looking through an old recipe box, I rediscovered a card with my Gram’s Strawberry Muffin recipe in her distinct cursive handwriting. This is the recipe I am sharing with you today. The only changes I have made to her recipe are to substitute a gluten free flour blend for the all-purpose flour and to reduce the sugar from 1 cup to ¾ cup.

Although she rightly called these Strawberry Muffins, it is really the nutmeg that comes through with each bite. That distinct nutmeg flavor gives these muffins a comforting, grandmother’s kitchen kind of taste.

I wonder if she came up with this recipe as a way to use the delicious strawberry freezer jam she made every year. Because only a small amount of jam is used to make the muffins, I like to serve the muffins with additional jam for topping, increasing the strawberry flavor. If you don’t make your own jam, I think Crofter’s Premium Spread Organic Strawberry is the jam that tastes the most like I remember my Gram’s jam to taste. I serve the jam in a pretty dish, as she always did.

Makes: 12 muffins

Ingredients

  • 2 cups GF 1 to 1 baking flour
  • ¾ cup white sugar (I used organic cane sugar)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon salt (I used sea salt)
  • 2 eggs, beaten
  • ½ cup vegetable oil (I used olive oil)
  • ½ cup buttermilk
  • ½ cup strawberry jam

Instructions

Preheat oven to 350 degrees.

In a mixing bowl, stir together flour, sugar, baking soda, cinnamon, nutmeg, and salt. Make a well in the center.

Combine eggs, oil, and buttermilk. Pour all at once into well. Stir until dry ingredients are well-incorporated. Gently fold in jam (a few lumps and streaks will remain). Place batter in well-greased or paper-lined muffin tins.

Bake at 350 degrees for about 20 minutes or until toothpick inserted in center comes out clean.

Cool muffin tins on wire racks for 10 minutes. Remove muffins from tins and continue to cool before storing or serve warm.

Ingredient Suggestions

GF 1 to 1 baking flour – Bob’s Red Mill Gluten Free 1 to 1 Baking Flour

strawberry jam – Crofter’s Premium Spread Organic Strawberry

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