Strawberry Jam Muffins with Cinnamon Oat Streusel

These eggless muffins have a tender crumb and a pocket of strawberry jam baked inside. The cinnamon-oat streusel topping makes them so perfect for breakfast!

Strawberry Jam Muffins with Cinnamon Oat Streusel

I’m not sure why, but when I wake up in the morning it takes a while for my appetite to kick in. My husband on the other hand, is ready for breakfast the moment his feet hit the floor. His preference is something sweet – waffles, pancakes, English muffins with jam or cream cheese pastries. Those recipes usually require a good amount of eggs, butter, and milk. Since we’re still carefully conserving those items, I turned to pantry staples once again – and these muffins are the result!

Strawberry Jam Muffins with Cinnamon Oat Streusel

The vanilla muffin batter is easy enough to whip together using a hand mixer, and it contains no eggs or butter. I used some canned evaporated milk in the recipe, but if you don’t have that on hand you can replace it with water, or even oat or nut milk.

Strawberry Jam Muffins with Cinnamon Oat Streusel

A dollop of jam is swirled into the centers of the muffins, and then each muffin is topped with a generous amount of streusel. Good streusel usually contains butter, but I used vegetable shortening which was just fine, but a little crumbly. If you have two tablespoons of butter to spare, then use that instead!

Strawberry Jam Muffins with Cinnamon Oat Streusel

I baked these in cupcake liners, which I prefer because clean-up is much easier. 

Strawberry Jam Muffins with Cinnamon Oat Streusel

This recipe can be endlessly varied with whatever jam you have on hand. I’m eyeing a jar of fig jam in the fridge that needs to be used for a second batch of muffins. I like these best warm, but not hot. Let them cool a little after you take them out of the oven, because the jam in the center is molten and will burn your tongue (I learned the hard way!).

We really loved these, and I hope you will too!

Strawberry Jam Muffins with Cinnamon Oat Streusel

Heather Baird
5 from 2 votes
Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Course Breakfast
Cuisine American
Servings 12


  • Muffin pan



  • 1 3/4 cup 210g all-purpose flour
  • 3/4 cup 150g granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup 120mlevaporated milk (can substitute water, oat or nut milk, or cow’s milk)
  • 1/3 cup 80ml vegetable oil
  • 1 tablespoon white vinegar or cider vinegar
  • 1 teaspoon vanilla extract
  • 1/2 cup 120ml water
  • 6 tablespoons strawberry jam or other jam tested with Smucker’s Seedless Strawberry Jam


  • 1/3 cup 40g all-purpose flour
  • 1/3 cup 25g old-fashioned oats
  • 1 tablespoon sugar
  • 1 tablespoon ground cinnamon
  • Pinch of salt
  • 2 tablespoons cold vegetable shortening or cold butter or margarine


  • Preheat the oven to 350°F. Line a standard cupcake pan with 12 paper liners.
  • In the bowl of an electric mixer, combine the flour, sugar, baking powder, soda, and salt. Whisk to combine. Add the evaporated milk (or recommended substitution), oil, vinegar, and extract. Mix on low speed until thick. Add the water and mix again until the batter is smooth with a pourable consistency.
  • In a small bowl, stir the jam with a spoon until smooth. Scoop the batter into the prepared muffin tin and place about 1-2 teaspoons of jam in the centers of each cup of batter. Use a skewer to swirl the jam down into the batter (turn the batter over the jam with the skewer instead of swirling it throughout the batter).
  • For the streusel, combine the flour, oats, sugar, cinnamon and salt in a medium bowl. Whisk to combine. Add the shortening and use a fork to mash the ingredients together until crumbles form.
  • Divide streusel mixture among the tops of each muffin and transfer to the oven. Bake for 20-23 minutes, or until the tops are well puffed and spring back when pressed. Or test with a toothpick – it should come out with only jam clinging to the pick, and no uncooked batter.
  • Let cool before serving. These are wonderful served warm, but hot-from-the-oven muffins will hold a pocket of molten jam, which will cause burns. Let them cool down before serving.
  • Store in an air-tight cupcake keeper, or on a platter covered with plastic wrap.
Keyword easy, oat streusel, pantry staples
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Steve green
Steve green
4 years ago

Hello buddy,
Looks damn tasty. I am loving it. Your articles are really awesome and cool to be frank. it makes me crave and make my mouth water! Keep sharing much more cool content often. Cheers to you

4 years ago

ooooooooh que delicia!!!!

4 years ago

Thank you for this recipe!
i only have condensed milk at home though, can I substitute the evaporated milk with it? should i remove the sugar from the recipe if i do ?

Heather Baird
Heather Baird
4 years ago
Reply to  Lara

Hi Lara!
I think water would be a better replacement for the evaporated milk in this recipe. The condensed milk would make the end result more dense and compact. Almost like a blondie. Even if you omitted the granulated sugar, the nature of the thick condensed milk would inhibit the rise of the muffins.