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Jam Muffins

Jam Muffins

Jenn Hall

Jenn Hall

Jam-topped muffins. These are great for breakfast!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 201 kcal
  • 10%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 27.9g
  • 9%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 232 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
  2. In a medium bowl, combine flour, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
  3. Fill cups 2/3 full. Place 1/2 teaspoon any flavor jam on each muffin before baking; press into batter. If desired, sprinkle with finely chopped nuts.
  4. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
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Reviews

TOOCUTE4UJANELLE
56

TOOCUTE4UJANELLE

11/26/2005

These muffins were not the best ones I have ever made, but they were surprizingly good for what little amount of time was required to make them, and for so few ingredients. I added a few of my own touches to it- applesauce instead of oil, 4 tbs. jam(strawberry) IN the batter, and 1 tsp of vanilla extract in the batter as well. It is important to let the muffins sit for about 2 min in the pan before taking them out so the jam will not spill out the bottom. I drizzled a mixture of honey, vanilla, and red food coloring on the top of my muffins right after they came out. It really dressed them up. I will make these again!

kentuckyliz
41

kentuckyliz

8/19/2006

My mom used to make jam-filled muffins. I hadn't thought about it for a long time, then I found this recipe today. I halved the recipe so I could make 6 muffins in the toaster oven and not heat up the whole kitchen by using the big oven. (It's August!) I used half white wheat flour, Splenda instead of sugar, red currant and black currant preserves, and chopped hazelnuts on top. When assembling the muffins, put a bit of batter in the bottom of the muffin cup, then add a dab of jam (not too much), then top with more batter. Try to "seal" in the jam with the batter so it doesn't boil out. Don't put in too much jam or it will boil over and burn and stick in the pan. These were really good! It's not an overly sweet, caky muffin, but a more traditional muffin that's slightly sweet. (Like how scones are supposed to be only slightly sweet, not the icky cake-cookie concoctions at Starbuck's--too sweet!) The real sweetness comes from the jam inside, all hot and melty. Let the muffins cool a minute or two before you bite into it...keep the kids away for a bit, you know they're going to grab 'em right away. The jam inside is HOT and you don't want to burn your mouth. YUMMY breakfast muffin and super easy, with ingredients you have on hand. It's a keeper!

Lyn
37

Lyn

2/2/2006

everyone complained this recipe was bland. I found the quick and easy solution was a small amount of chocolate chips. It was perfect!I used raspberry jam. They were delicious and with 10 seconds in the microwave it was like they were fresh out of the oven.

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