Jam Muffins
Soft, fluffy, and bursting with a sweet surprise at the center, these Jam Muffins are the perfect treat for breakfast, snack time, or dessert. Made with pantry staples like all-purpose flour, sugar, and vanilla extract, these muffins come together in just over 30 minutes, making them ideal for busy mornings or last-minute baking. The secret to their irresistible charm is the dollop of your favorite jam nestled in the middle, creating a gooey, fruity core that will delight every bite. Lightly dusted with powdered sugar for a finishing touch, these muffins are a crowd-pleasing favorite that pairs beautifully with coffee or tea. Simple yet packed with flavor, this jam-filled muffin recipe is sure to become a staple in your kitchen!
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 100 grams Granulated sugar
- 80 grams Unsalted butter, melted
- 180 milliliters Milk
- 1 teaspoon Vanilla extract
- 1 large Egg
- 120 grams Jam (any flavor)
- 10 grams Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 190°C (375°F) and line a 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
In a separate bowl, whisk the melted butter, milk, vanilla extract, and egg until the mixture is smooth.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Spoon one heaping tablespoon of batter into each muffin liner, creating a base layer.
Add about 1 teaspoon of jam to the center of each muffin cup. Be careful to keep the jam in the middle and not let it touch the edges of the liner.
Top the jam with another tablespoon of batter, ensuring the jam is fully covered. The liners should be about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until the tops are golden and a toothpick inserted into the non-jam part of the muffin comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Optional: Dust the tops with powdered sugar before serving for a touch of sweetness and visual appeal.
Nutrition Facts
Calories |
2420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.6 g | 102% | |
| Saturated Fat | 45.8 g | 229% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 411 mg | 137% | |
| Sodium | 1709 mg | 74% | |
| Total Carbohydrate | 391.4 g | 142% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 180.3 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 338 mg | 26% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 703 mg | 15% | |
*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.
