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Strawberry jam surprise muffins with cinnamon sugar

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A sweet, home-baked treat goes perfectly with your afternoon cuppa. These buttery muffins with strawberry jam filling and cinnamon sugar are just that.

  • Makes12
  • Cook time20 minutes
  • Prep time10 minutes, (+ 5 mins cooling time)


  • 20g butter, melted, to grease
  • 2½ cups (375g) self-raising flour
  • ½ cup (110g) caster sugar
  • 1 cup (250ml) buttermilk
  • ½ cup (125ml) vegetable oil
  • 1 tsp vanilla extract
  • 2 Coles Brand Australian Free Range eggs
  • ⅓ cup (110g) IXL Strawberry jam
  • 60g butter, melted, extra
  • Coles Brand Cinnamon Sugar, to dust
  • Whipped cream, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Grease a 12-hole 1/3 cup (80ml) capacity muffin pan with melted butter.
  2. Step 2

    Combine the flour and sugar in a large bowl. Whisk the buttermilk, oil, vanilla and eggs in a large jug until combined. Gently fold the egg mixture into the flour mixture until just combined, being careful not to overmix.
  3. Step 3

    Spoon half the mixture into the muffin pan. Divide the jam evenly among the muffin pans. Top with the remaining muffin mixture. Bake for 15-20 mins or until puffed and golden and a skewer inserted into the middle comes out clean. Stand in the tin for 5 mins.
  4. Step 4

    Carefully turn the muffins onto a wire rack. Brush with melted butter and roll in cinnamon sugar. Serve immediately with whipped cream.