Strawberry Tea Muffins

This image courtesy of Mark T. Shapiro

Makes12 muffins

Cooking Methodbaking



Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCooking for a date, Family Get-together

Recipe Coursedessert, snack

Dietary Considerationhalal, high fiber, kosher, peanut free, soy free, vegetarian

Mealbreakfast, brunch, tea

Taste and Texturechewy, fruity, nutty, sweet, tangy, tart

Type of Dishmuffins, quickbreads


  • 1¼ cups (300 mL) all purpose flour
  • 2/3 cup (150 mL) oat bran
  • 1½ tsp (7 mL) baking powder
  • ½ tsp (2 mL) baking soda
  • ½ cup (125 mL) granulated sugar
  • 2 eggs
  • ¼ cup (50 mL) butter, melted
  • 1 cup (250 mL) buttermilk
  • ½ cup (125 mL) strawberry preserves
  • ¼ cup (50 mL) sliced almonds
  • Muffin tin, greased or paper-lined


  1. Preheat oven to 400°F (200°C).

  2. In a bowl, combine flour, oat bran, baking powder, baking soda and sugar. Make a well in the center.

  3. In another bowl, whisk together eggs, butter and buttermilk. Add to flour mixture; stir just until moist and blended.

  4. Spoon batter into prepared muffin tin, filling half full. Add 1 heaping tbsp (15 mL) strawberry preserves. Top with the remaining batter. Sprinkle with sliced almonds. Bake in preheated oven for 15 to 20 minutes or until golden brown.


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