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I’m guessing we all have the same feelings about Monday morning –just don’t like them. Personally, I wish I could stay in bed just an hour longer, leisurely make my coffee, sit around and laugh along with Matt Lauer and the Today show gang until I was hungry. Then, right on cue Mr. Big Flavors would walk in with a lovely breakfast platter full of eggs, hash browns, pancakes, and a glass of orange juice. I would head out to work when I feel like it… I’m thinking a 10AM start might be nice.
Instead I’m up by 6AM, and I instantly have the day’s to-do list that’s about a half-mile long. I’m rushing around to get ready for work and thinking about all of the things I need to accomplish once I get there.
Most of the time, the morning goes by so fast that I can pretty much forget eating a legitimate breakfast. Usually, it’s a quick bowl of yogurt with some blueberries and dried cereal mixed in… and I’ll take my coffee to-go. But sometimes, I’m actually smart enough to plan ahead and make a quick bread, pastry or muffin to eat for breakfast throughout the work week. That’s how these muffins came to be. You can use berry rhubarb jam recipe that we posted last week for the filling. Or just use some jam you already have on hand. Either way, these breakfast muffins will be a breeze to make!
I found the muffin recipe on The Way the Cookie Crumbles blog last year, and we absolutely loved them. They are moist and dense from the ricotta cheese, and not too sweet. I figured this time around, I would use the base recipe and fill them with the deliciously sweet & tart berry rhubarb jam. For an extra touch (and to cover up the jam-filled hole), I topped these muffins with a light strawberry glaze.
Berry Rhubarb Jam-Filled Muffins with Strawberry Glaze
Print recipe
| Serves | 12 |
| Prep time | 1 hour |
| Cook time | 20 minutes |
| Total time | 1 hour, 20 minutes |
| Meal type | Breakfast, Snack |
These muffins are moist and dense from the addition of ricotta cheese. The berry rhubarb jam filling adds a great sweet and tart flavor. Then, these muffins are topped with a strawberry glaze for an extra special touch.
Ingredients
muffin
- 2 cups AP flour
- 1.5 teaspoons baking powder
- 1/2 teaspoon salt
- 1/8 teaspoon baking soda
- 1/2 cup sugar
- zest from 1 lemon
- juice from 1/2 of a lemon
- 1 cup ricotta cheese (I used part skim)
- 2 large eggs
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 4 tablespoons unsalted butter (melted and cooled)
- 3/4 cups berry rhubarb jam (or substitute in your favorite flavor jam)
glaze
- 4oz light cream cheese (softened)
- 2 tablespoons butter (softened)
- 4 large strawberries
- 2.5 cups confectioners sugar
- 1/2 teaspoon vanilla extract
Directions
| Muffins | |
| 1. | Preheat oven to 350 degrees. Line muffin pan with 12 paper liners. In a large bowl, combine all dry ingredients. Set aside. |
| 2. | In another bowl, add lemon zest and sugar. Use the back of a spoon to work the lemon zest into the sugar, and combine well. Then add in the wet ingredients, and whisk to combine. Add half of the wet ingredients to the dry ingredients, stir. Then add the rest of the wet ingredients, and stir just until all ingredients are combined. Do not overmix. |
| 3. | Spoon batter into the muffin cups, and fill 3/4 of the way to the top. Bake for 18-20 minutes, until muffins tops are just golden. Remove from oven and set on cooling rack to cool. |
| 4. | Once muffins have completely cooled, use a paring knife to gently carve a cone out of each of the muffins. Use a small spoon to fill the cone-shaped hole to the top with jam. |
| Glaze | |
| 5. | While muffins are baking, hull strawberries and place them in a mini food processor or blender. Pulse just until strawberries are chopped. Avoid liquefying/blending the strawberries into a puree. Place strawberries in a strainer to remove any excess juice. |
| 6. | In a large bowl, mix the butter and cream cheese together with a hand mixer/whisk until smooth. Then add vanilla extract and mix again. Add in the confectioners sugar, one cup at a time, mixing in between additions. Finally add the strawberries and hand stir to combine. Let chill in fridge for one hour. |
| 7. | To glaze muffins, use a spoon and pour about a 1/2 TBSP of the glaze on top of the jam. (Be careful - if you use too much glaze, it will quickly create a mess). Spread glaze out in a circular motion, stopping about a 1/4" away from the edge of the muffin. Let glaze set 1-2 hours before serving. |
I know you’re going to love these muffins… and what could be better than breakfast that’s ready to go even before you are? So now you know what I’ll be eating each morning this week. How about you? What do you make for breakfast on busy mornings?
Shared with Melt in your Mouth Mondays, Mouthwatering Mondays, On the Menu Monday, Trick of Treat Tuesday, Sweet Party
12 Responses to Berry Rhubarb Jam-Filled Muffins with Strawberry Glaze
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I am absolutely drooling over these muffins. Especially that glaze!
I would get up at the crack of dawn for these muffins! I cannot wait to try them myself. Or I hope you make them the next tim I’m in town.! I love you guys and this website is deliciously awesome!
When are you coming home to visit? I will have a dozen of these for you… just waiting to be devoured! thanks for stopping by and checking out the website!
I am super intrigued by the ricotta cheese! They look so good with the strawberry glaze! I can’t wait to try these out!!!
I’m so glad you stopped by and checked the recipe out! If you give them a try, let us know what you think! Hope to see you here again
These muffins look so good. I was looksing for something for a breakfast party at work. I’m glad I found your recipes. – these muffins will be prefect. Thanks for sharing.
Hi Jamie,
These make a perfect breakfast, and they are quite simple to make! I hope they are well received at your work party. Please stop back and let us know! Thanks for stopping by!
These look awesome!!
Looks delish! Thanks for sharing at Saturday Dishes ~ Paula
Paula recently posted…Simple Pepperoni Rolls / Call Me PMc
Thanks for linking to Saturday Dishes and I am featuring you on HammockTracks tomorrow morning.
Savannah recently posted…Its All About the Red Berry
Thank you! Ill be by to check it out!
Oooh, lovely use of rhubarb. Please do drop me a line on ca4ole@gmail.com if it is ok if I link to this post on Carole’s Chatter. Cheers