Corn Flake Jam Filled Muffins
Get ready to upgrade your breakfast or snack game with these irresistibly fun Corn Flake Jam Filled Muffins! These tender, golden muffins combine the nostalgic crunch of crushed corn flakes with a sweet, gooey center of your favorite jam flavor, making them a delightful surprise in every bite. With a simple batter mixing technique that keeps them fluffy and light, these muffins come together in just 15 minutes of prep time and bake to perfection in under 20 minutes. Perfect for kids' lunchboxes, weekend brunches, or as a grab-and-go treat, these muffins can be customized with any jam you love. Add an extra sprinkle of crushed corn flakes on top before baking for a satisfyingly crispy finish!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1.5 cups Corn flakes (crushed)
- 1 cups Milk
- 0.5 cups Vegetable oil
- 2 Eggs
- 1 teaspoons Vanilla extract
- 0.5 cups Jam (any flavor)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Add the crushed corn flakes to the dry ingredients and stir to evenly distribute.
In a separate medium-sized bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients, and gently fold the mixture until just combined. Avoid overmixing to keep the muffins light and fluffy.
Spoon about 1 tablespoon of batter into each muffin cup to cover the bottom.
Add a teaspoon of jam to the center of each muffin cup. Be careful not to let the jam touch the edges to prevent sticking.
Top each muffin with the remaining batter, filling the cups to about three-quarters full and ensuring the jam is fully covered.
Optionally, sprinkle a few more crushed corn flakes on top of the muffins for extra crunch.
Bake in the preheated oven for about 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the batter (not the jam) comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
3326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.3 g | 158% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 67.4 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 2361 mg | 103% | |
| Total Carbohydrate | 505.1 g | 184% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 229.7 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 428 mg | 33% | |
| Iron | 37.9 mg | 211% | |
| Potassium | 937 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
