These Jam Filled Muffins have a fun little surprise inside! Use your favorite jam or jelly flavor for a delicious treat to start your day.
We love starting the day with a delicious muffin at our house and we have quite a collection of muffin recipes. These Cream Cheese Muffins are also filled with a yummy cream cheese surprise and topped with a delicious crumb topping. Orange Muffins are filled with white chocolate chips and glazed with orange goodness. These Raspberry Muffins are a summer favorite when fresh raspberries are plentiful.
Do you like surprises? I’m one of those that actually loves surprises. I especially like a little surprise in my food, unless it is a raisin masquerading as a chocolate chip in a cookie!
It is fun to bite into something yummy and find something even yummier inside.
Jam Filled Muffins
Today’s muffins is one of those good surprises. A yummy, tender muffin filled with a surprise inside – raspberry jam. You could use any flavor jam you like, I just happen to have some raspberry jam in my refrigerator.
I’ve had this recipe for years and don’t even remember who originally gave it to me but I’m glad they did.
How to Make Jam Filled Muffins
- Line your muffin tin with liners or use a non stick spray.
- Mix up your muffin batter. Using a scoop fill your muffin tins with half of the muffin batter about 2 Tablespoons of batter.
- With a spoon press a slight indentation into the batter and then add in a generous teaspoon of jam.
- Cover the jam with the remaining muffin batter.
- Bake at 400 degrees F for 20 minutes or until a toothpick comes out clean.
Top Tips for Making Jelly Muffins
- Jam or Jelly. You can use jam or jelly, and any flavor you like. My favorite is raspberry or strawberry.
- Muffin Liners. I go back and forth using muffin liners. If I am going to share the muffins with someone I prefer to use a muffin liner. If we are just eating them ourself I will just use my favorite non stick baking spray.
- Scoop. Use a scoop to make sure you get consistent size muffins. The muffins will cook more evenly if they are all the same size.
- Mini Muffins: To make mini muffins, follow recipe as directed, and pour batter into a mini muffin tin. Shorten the baking time to about 9-11 minutes.
- Freezing Muffins: Muffins are easy to freeze. After they have cooled, just put them in an airtight container. They will last up to 3 months in the freezer. You can thaw them at room temperature and then warm them in the microwave for about 20 seconds.
- Storing Muffins: Keep them in an airtight container, stored in the refrigerator and they will last about 5-7 days. Stored airtight at room temperature they will last 2-3 days.
Some of my other favorite breakfast treats include:
- Cinnamon Streusel Oatmeal Pancakes
- One Hour Cinnamon Rolls
- Strawberries and Sour Cream
- Breakfast Cookies
- Maple Pecan Scones
For all of my other favorite kitchen products and tools visit my Amazon Store.
Jam Filled Muffins
Jam Filled Muffins
- 2 cups flour
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 egg
- 3/4 cup milk
- 1/2 cup butter melted
- 1 tsp vanilla
- 1/3 cup raspberry jam
- Combine the flour, sugars, baking powder, and salt in a bowl
- In another bowl mix together the egg, milk, melted butter and vanilla
- Add the liquid into the dry ingredients, stirring just until moistened
- Put half the batter into the greased muffin cup. Add a generous 1 tsp jam in center of each muffin and then fill the muffin cup with the remaining batter. Muffin tin should be about 2/3 full.
- Bake at 400 degrees for 20 minutes or until a toothpick comes out clean
- Cool for 5 minutes and then remove from pan onto a rack
Originally posted November 29, 2010
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