Strawberry Cream Muffins with Protein Jam Filling
Light and fluffy muffins filled with a protein-rich strawberry cream jam that makes for a wholesome and delicious breakfast or snack. This recipe, ready in about 35 minutes, combines whole wheat flour, vanilla whey protein powder, baking powder into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 150 calories and feeds 10, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 cup vanilla whey protein powder
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsweetened applesauce
- 1/3 cup honey
- 1/2 cup plain Greek yogurt
- 2 large eggs
- 1 cup fresh strawberries, chopped
- 1/3 cup strawberry preserves, low sugar
- 1 tsp vanilla extract
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F and line a muffin tin with 10 paper liners. In a large bowl, whisk together 1 1/2 cups whole wheat flour, 1/2 cup vanilla whey protein powder, 1 tbsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt until combined.
- Step 2: In a separate bowl, mix 1/2 cup unsweetened applesauce, 1/3 cup honey, 1/2 cup plain Greek yogurt, 2 large eggs, and 1 tsp vanilla extract until smooth.
- Step 3: Pour the wet ingredients into the dry ingredients and gently fold together until just combined — do not overmix to keep muffins tender.
- Step 4: Fold in 1 cup chopped fresh strawberries carefully into the batter.
- Step 5: Spoon half of the batter evenly into the muffin cups. Add 1/3 cup low sugar strawberry preserves divided evenly as a dollop in the center, then top with remaining batter, covering the jam.
- Step 6: Bake for 18-20 minutes until a toothpick inserted in the center comes out clean and muffins are golden brown. Cool on a wire rack before serving.
Frequently asked questions
How long does Strawberry Cream Muffins with Protein Jam Filling take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Strawberry Cream Muffins with Protein Jam Filling?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Strawberry Cream Muffins with Protein Jam Filling?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Strawberry Cream Muffins with Protein Jam Filling for a different number of people?
The recipe is written for 10 servings. Multiply each ingredient by (your serving target / 10). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Strawberry Cream Muffins with Protein Jam Filling?
International breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
