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.
Why You’ll Love This Recipe!
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.
Today’s recipes for jam 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 jam muffins recipe for years and don’t even remember who originally gave it to me but I’m glad they did.
Jam Muffins Ingredients Needed
- Flour. I use unbleached all purpose flour
- Brown sugar
- Granulated sugar
- Baking powder
- Butter. I use salted butter
- Vanilla Extract
- Raspberry jam. You can use any flavor of jam or jelly. If you like strawberry jam try my homemade strawberry jam recipe.
How to Make Jam Filled Muffins
- Line your muffin tin with liners or use a non stick cooking spray.
- Combine the flour, sugars, baking powder, and salt in a large bowl
- In a medium bowl, whisk together the egg, milk, melted butter and vanilla
- Add the wet ingredients into the dry ingredients, stirring just until moistened
- Put half the batter into the greased muffin cup. Use about 2 Tbsp of batter per muffin cup.
- 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. The muffin cup should be about 2/3 full.
- Bake at 400 degrees F oven for 20 minutes or until a toothpick comes out clean.
Top Tips for Making Jam 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 jam 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.
- Paper Liners. If you prefer, you can use paper liners.
Frequently Asked Questions
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.
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.
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.
If you love jam muffins try one of my other favorite muffin treats include:
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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
Tips & Notes:
Originally posted November 29, 2010