Stuffed Strawberry Muffins

We're already dreaming of waking up to these Stuffed Strawberry Muffins Sunday morning. Don't forget to pick up strawbery jam from Locally Preserved in addition to fresh Louisiana strawberries for the filling.


  • 1-2/3 cups flour
  • 1/2 cup sugar
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 3/4 cup milk
  • 1/3 cup butter, melted
  • 1 egg, beaten
  • 1/4 cup strawberry jam
  • 12 small strawberries, hulled


Preheat oven to 400 degrees. Grease muffin cups.

In a medium-size bowl, combine flour, sugar, baking soda, salt, and cinnamon; mix well. In another bowl, combine milk, butter, and egg. Add dry ingredients to milk mixture and mix gently until moistened. Spoon batter into prepared muffin cups, filling them not quite two-thirds full and reserving 1/2 to 3/4 cup of the batter to top the muffins. Put one teaspoon of jam and one small berry in each muffin, then spoon reserved batter on top. Bake at 400 degrees for 15 to 20 minutes. Remove muffins from pan and cool on wire rack.

Makes 1 dozen

Recipe compliments of market shopper

Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.