I often serve muffins with a bit of butter, cream cheese or jam on the side, depending on what type of muffin I’m serving. While I love a good muffin by itself, muffins simply pair well with a wide variety of spreads and I like to take advantage of that. These Strawberry Swirled Lime Muffins, however, don’t need any accompaniments because they have a swirl of colored strawberry preserves swirled right in to the batter!
The muffins are made with plain, greek-style yogurt, which gives them a moist crumb that is strong enough to support the swirl of jam without letting any sink to the bottom. The yogurt has a natural tang to it that compliments the fresh lime juice and lime zest that I added in to the batter. While strawberries and lemons are always a great pairing, I opted to use limes in this recipe because I’ve always had a soft spot for strawberry limemade and love making up batches of it to serve on hot summer days.
The muffins are bright and flavorful, with a bold lime flavor and a hint of vanilla. The jam not only visually stands out, but the strawberry contrasts perfectly with the zesty citrus. The jam becomes somewhat caramelized in the oven, deepening its flavor and giving the muffins a roasted-strawberry note. It is best if you choose jam or preserves that have small chunks of fruit in them (large chunks will make it difficult to make your swirls), as that will bring extra flavor to the muffins.
I topped these with a sprinkle of coarse sugar to add a little crunch to the tops, but you can omit it if you don’t have any on hand. They’re best within a day or two of baking, so while you should allow the muffins to cool completely before serving, don’t hesitate to serve these after baking.
Strawberry Swirled Lime Muffins
2 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup sugar
1/4 cup butter, melted and cooled
1 large egg
2/3 cup plain, greek-style yogurt (nonfat or lowfat)
1/3 cup lime juice
1 tbsp lime zest
1/2 tsp vanilla extract
1/2 cup strawberry jam
Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, baking soda, baking powder, salt and sugar.
In a medium bowl, whisk together butter, egg, yogurt, lime juice, lime zest and vanilla extract until ingredients are well-combined. Pour lime mixture into the bowl containing the dry ingredients and stir until batter is uniform and no streaks of dry ingredients remain. Divide batter evenly into prepared muffin cups.
Using a small spoon or a knife, make a small indentation at the top of each portion of batter. Spoon 2 teaspoons of jam into the indentation and use a knife to gently swirl it around. If your jam is thick, stir it vigorously in a small bowl to loosen it up before attempting to make your swirls. Sprinkle with coarse sugar.
Bake for 16-18 minutes, until muffins are set and the tops spring back when lightly pressed. Transfer muffins to a wire rack to cool completely before serving.