When you want to make a quick muffin for breakfast or brunch, and you don’t have fresh fruit on hand to make Strawberry Muffins or Blueberry Muffins, here’s your solution – make muffins filled with jam!
It seems I always have lots of jars of jam on hand that need to be used, so when I discovered this recipe, it enabled me to put the excess to good use!
I made mini muffins**, which, aside from using for breakfast or brunch, make for great snacking! The jam adds the perfect touch of sweetness.
Jam-Filled Muffins
✅ Ingredients (Makes 12 muffins):
1 ¾ cups all-purpose flour
½ cup sugar
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup milk
⅓ cup oil (or melted butter)
1 egg
1 tsp vanilla extract
½ cup of your favorite jam or jelly (strawberry, raspberry, or apricot work well)
👩🍳 Instructions:
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Mix wet ingredients: In a separate bowl, whisk together milk, oil, egg, and vanilla. Combine: Pour the wet ingredients into the dry and mix just until combined (do not overmix).
Fill muffin cups: Spoon a heaping tablespoon of batter into each muffin cup. Add 1 teaspoon of jam/jelly in the center. Cover with another tablespoon of batter to seal the jam in the middle. (Note, I added coarse sugar on the top for a little crunch)
Bake for 18–20 minutes or until the tops are lightly golden and a toothpick inserted in the side (not center) comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.
**For the mini muffins, I used a teaspoon of batter, a teaspoon of jam, and then another teaspoon of batter on top. I baked mine for about 10 minutes.
Enjoy!!
RefreshHer 