Quick Jamin Muffins
Elevate your mornings with these delightful Quick Jamin Muffins—a simple, fuss-free recipe that delivers a burst of sweetness in every bite. Light and fluffy, these homemade muffins are filled with a hidden pocket of your favorite jam, whether it’s strawberry, raspberry, or apricot, making them a perfect treat for breakfast, brunch, or a snack on the go. With just 10 minutes of prep time and everyday pantry staples like all-purpose flour, milk, and vanilla, this recipe is ideal for busy bakers looking for convenience without sacrificing flavor. Baking these muffins is a breeze, and the optional dusting of powdered sugar adds a bakery-style finishing touch. Whether served warm or cooled, these jam-filled treasures are sure to become a household favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cups milk
- 0.25 cups vegetable oil
- 1 teaspoons vanilla extract
- 1 large egg
- 0.5 cups your favorite jam (e.g., strawberry, raspberry, or apricot)
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
In a separate bowl, mix the milk, vegetable oil, vanilla extract, and egg until smooth and cohesive.
Pour the wet ingredients into the bowl with the dry ingredients and stir together until just combined. Do not overmix; the batter should be slightly lumpy.
Spoon half of the batter into the prepared muffin cups, filling them about halfway.
Add about 1 teaspoon of your favorite jam to the center of each muffin cup on top of the batter.
Cover the jam with the remaining batter, ensuring the jam is fully sealed inside the batter.
Bake in the preheated oven for 15-18 minutes, or until the tops are lightly golden and a toothpick inserted into the edge of a muffin (not the jam center) comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Optional: Once the muffins are cooled, dust the tops with powdered sugar for a finishing touch.
Nutrition Facts
Calories |
2276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.3 g | 85% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 35.7 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 2293 mg | 100% | |
| Total Carbohydrate | 390.3 g | 142% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 185.1 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 300 mg | 23% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 742 mg | 16% | |
*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.
