Melt-in-Your-Mouth Jam Muffins for a Sweet Morning Treat

These Jam Muffins offer a delightful surprise with their raspberry filling, perfect for a quick breakfast or brunch.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Cooling Time 5

Total Time 35

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

Muffin Batter

2 cups All-Purpose Flour or gluten-free blend
1 cup Brown Sugar or coconut sugar for healthier option
0.5 cup Granulated Sugar adjust for desired sweetness
2 tsps Baking Powder ensure it's fresh
0.5 tsps Salt a pinch is essential
1 large Egg or a flax egg for vegan version
1 cup Milk any milk including dairy-free options
0.5 cups Butter melted or replace with coconut oil
1 tsp Vanilla Extract almond extract as substitute
1 cup Raspberry Jam any jam or jelly flavor can be used

Optional Topping

0.25 cups Powdered Sugar to dust lightly on top

Equipment

Muffin Tin
mixing bowls
whisk

Method

Preparation Steps

Preheat your oven to 400°F (200°C) and prepare your muffin tin with butter or paper liners.
Mix flour, brown sugar, granulated sugar, baking powder, and salt in a large bowl.
In another bowl, whisk the egg, milk, melted butter, and vanilla extract together.
Combine the wet ingredients with the dry ingredients and stir until just moistened.
Fill each muffin cup halfway, add raspberry jam, then top with remaining batter.
Bake for about 20 minutes until tops are golden and a toothpick comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 6gSaturated Fat: 3gCholesterol: 20mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Notes

These muffins can be customized with different jams and are perfect for freezing.

Tried this recipe?

Let us know how it was!