Surprise Muffins

Surprise Muffins

36
dakota kelly 24

"I found an old recipes book of my grandmother's and decided to let her recipes and great cooking live on."

Ingredients

35 m servings 158 cals
Serving size has been adjusted!

Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 158 kcal
  • 8%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 22.9g
  • 7%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 345 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  1. Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
  2. Stir together flour, wheat germ, baking powder, salt and brown sugar. In a separate bowl, mix together butter, egg and buttermilk. Stir milk mixture into dry ingredients; mix just until combined. Fill prepared muffin cups half full with batter. Make a depression in the center of each muffin and drop in 1 teaspoon of jam. Cover jam with additional batter.
  3. Bake in preheated oven for 20 to 25 minutes.

Reviews

36
  1. 38 Ratings

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Most helpful

A word to the wise: don't fill the tins with the jam directly in the middle! The jam bubbled up through the top of the muffins, creating a small mess. I bet putting the jam in sooner/deeper wo...

Most helpful critical

I followed this recipe as written. It directs to either grease your muffin tin, or line with papers, and I chose to grease. Well, the jam seemed to sink, and all but two of the muffins lost thei...

A word to the wise: don't fill the tins with the jam directly in the middle! The jam bubbled up through the top of the muffins, creating a small mess. I bet putting the jam in sooner/deeper wo...

Batter portion was a little bland. Next time I will add cinnamon and Vanilla.

After reading reviews I learned three things: 1- use liners 2- 350 degrees for 20 min 3- add 1/2 tsp cinn and vanilla. VERY good! I had no spilling and the muffins were moist and flavorful. I w...

I followed this recipe as written. It directs to either grease your muffin tin, or line with papers, and I chose to grease. Well, the jam seemed to sink, and all but two of the muffins lost thei...

I followed the recipe closely, only using "soured" lactose-free milk and vegetable oil in place of the butter because I was feeding a child with a lactose sensitivity. I used a homemade strawber...

I burnt my tongue eating these hot out of the oven and still couldn't stop! Oh and as for the concerns over jam bubbling to the top: mine was right at the top (barely covered with batter) and ...

The recipe is way off for temperature of the oven and for time baked. Do not, if cooking at 425 leave these muffins in for anywhere near 20 minutes..you will get hockey pucks

So good! Next time I might try less butter to make them a little healthier but as written they are seriously good! It only made 9 muffins for me. Oh, and I baked them at 350 not 425.

These muffins were so delicious! I made half the batch as mini muffins, baked for 15 min and they turned out great. I filled the muffin cups half way before adding the jam (with both the regul...