about me

    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

    Contact Emily

    For general inquires, contact: EmilyBMalone@gmail.com.

    For partnerships, contact: dailygarnishads@mediakix.com.

    Looking forward to chatting with you!


    What’s Cooking?

    Personal Bests

    5K - 23:28

    10K - 52:35

    15K - 1:38:14

    1/2 Marathon - 1:57:39

    Marathon - 3:50:58

    A Look Back.

Strawberry Jelly Surprise Muffins.

Thank you all for your patience and understanding while I continue to battle through this rough first trimester of pregnancy.  I am happy to report that I have felt much much better the past few days – so much that I even decided to do a little baking!

This long-awaited recipe was the creation of a fun night of baking with Casey after dinner.  We were both in the mood for something sweet, but healthy, and ended up making what I am pretty sure is the best vegan muffin I have ever tasted…

Strawberry Jelly Surprise Muffins

IMG_8633 (640x422)

(Print this recipe!)

Ingredients: (makes 12 muffins)

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp sea salt
  • 1/3 cup organic cane sugar
  • 1/3 cup light brown sugar
  • 1 tsp vanilla
  • 1 tbsp flax (+ 3 tbsp water)
  • 1 cup almond milk
  • 1/4 cup canola oil
  • 1/4 cup jelly or preserves (I used strawberry!)

To Prepare:  Preheat the oven to 400 degrees.  Then measure the flour, baking powder, salt, cane sugar, and brown sugar into a medium bowl and mix to combine. 

IMG_8596 (640x427)

Meanwhile, in a small bowl combine 1 tbsp ground flax with 3 tbsp water and set aside to create a “flax egg.”

IMG_8598 (640x427)

In another small bowl (sorry about all the dishes!), combine the almond milk and canola oil…

IMG_8599 (640x427)

Add the vanilla…

IMG_8600 (427x640)

Notice the manly hands?  You caught me.  I was actually taking pictures while Casey was measuring and mixing.  Cooking is so much more fun when we do it together.  :)

IMG_8602 (427x640)

Once it has thickened, add the flax egg to the rest of the liquid ingredients.

IMG_8604 (427x640)

And then mix wet into dry.  Stir with a spatula or fork to combine, but do not beat or over-mix.

IMG_8605 (427x640)

Using a greased tablespoon (to help the batter slide off more easily), drop 1 tbsp of batter into the bottom of 12 greased muffin cups.

IMG_8609 (640x427)

Next up – the secret ingredient!  I used Whole Foods brand organic strawberry jelly, but you could use any flavor that you like.

IMG_8607 (412x640)

Add about 1 tsp of jelly to the center of  each muffin cup, gently dolloping it on top of the bottom layer of batter.  I actually used a melon baller, which worked quite well!

IMG_8615 (640x427)

Felt good to be back in the kitchen again.  :)

IMG_8616 (427x640)

IMG_8619 (640x427)

Once all of the muffins have a jelly drop, carefully add another tablespoon of batter over the top of each one.  I found it works best to layer it over the top from one side to the other, in order to cover the jelly completely.

IMG_8620 (640x427)

Let the batter spread itself out with gravity – you shouldn’t need to really do much smoothing.

IMG_8623 (640x427)

Pop the muffins into your 400 degree oven, and bake for 20 minutes, or until golden brown and fluffy!

IMG_8627 (427x640)

Twenty minutes later, you have the fluffiest and tastiest vegan muffins I have quite honestly ever eaten.

IMG_8629 (640x427)

And waiting inside, a gooey warm strawberry surprise…

IMG_8632 (640x420)

These are definitely the best muffins I’ve made to date, and I quickly polished off two straight out of the oven.  They are best served warm, but still just as good the next morning.

IMG_8634 (640x428)

Hope you enjoy!

Related Posts Plugin for WordPress, Blogger...

132 Comments so far
Leave a comment

Katy @ notjustacarnivore     at 3:36 pm

Just took these out of the oven and they’re delicious! Question, though. Is there a secret to keeping the jelly from sinking to the bottom? Instead of strawberry jelly surprise muffins, mine turned into strawberry upside down muffins where I scooped the jelly back onto the muffin :)


simple strawberry jam & filled muffins     at 1:52 pm

[…] adapted from daily garnish […]

Shelley     at 1:59 pm

I made these today but instead used homemade apple butter as the surprise… So delicious that I may or may not have eaten 7 of them over the course of the day… It was the perfect fall muffin! Also, I used Sucanat instead of the brown sugar and it worked great. Thanks for posting such a fabulous vegan muffin recipe!


Going Vegan? | Local Buggy – Blog     at 11:04 am

[…] *Strawberry Jelly Surprise Muffins- I had a party with about 12 friends and every one had to know who made the muffins and where could they get the recipe.  Also a big hit with kids. […]

Daily Garnish on OSG! — Oh She Glows     at 12:41 pm

[…] Strawberry Jelly Surprise Muffins […]

Karin     at 7:04 pm

I’ve had these on the “to make” list forever and I wish I hadn’t waited so long! Sooo good – I’m going to freeze them in order to keep myself from polishing off the entire batch. Thanks!


Jam on It - The Actor's Diet     at 7:08 pm

[…] Emily’s recipe is vegan – this wasn’t. I used butter for oil, and 2/3 cup of Turbinado Raw Cane Sugar, but otherwise I followed the directions… […]

TrackBack URI

Leave a comment




    A resource for healthy recipes, cooking tips, and inspiration for active living. Welcome!


    running shoes

    On Facebook.


© 2017 Daily Garnish
All content is protected by copyright. Please do not reproduce in any form.
Blog design by Splendid Sparrow