Best Jam Filled Muffins Recipes

JAM-FILLED MUFFINS

Steps:

• In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, lightly beat eggs; add milk, butter and lemon zest. Pour into dry ingredients and stir just until moistened. Spoon half of the batter into 12 greased or paper-lined muffin cups. Make a well in the center of each; add jam. Spoon remaining batter over jam. Bake at 400° for 20-25 minutes or until golden.

JAM-FILLED CRUMB-TOPPED COFFEE CAKE MUFFINS

Steps:

• Preheat oven to 325 degrees. Place twelve 2 3/4-by-2-inch panettone papers on a rimmed baking sheet; set aside.
• Make the topping: In a large bowl, whisk together flour, brown sugar, salt, and cinnamon. Add melted butter and, using a rubber spatula, toss until large crumbs form. Set aside.
• Make the muffins: In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 2 to 3 minutes. Add eggs, egg yolks, and vanilla. Add flour mixture alternating with creme fraiche and mix until well combined.
• Divide batter evenly between muffin cups. Add 1 heaping teaspoon jam to each muffin cup and evenly divide crumb topping among muffin cups. Transfer to oven and bake until golden brown and a cake tester inserted into the center comes out clean, 20 to 25 minutes. Transfer muffins to a wire rack to cool.

CORN FLAKE JAM FILLED MUFFINS

Steps:

• Stir together flour, sugar, baking powder and salt. Set aside.
• In large mixing bowl, combine corn flakes cereal and milk. Let stand 2 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray.
• Make a deep indentation in top of batter of each muffin. Fill each with level teaspoon of preserves.
• Bake at 400° F about 18 minutes or until golden brown. Serve warm with soft cream cheese.

JAM-FILLED ALMOND MUFFINS

Steps:

• Preheat oven to 400°F Coat 12 muffin cups with cooking spray.
• Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl.
• Whisk eggs and brown sugar in a medium bowl until smooth. Add buttermilk, orange juice, oil and vanilla; whisk to blend. Add to the dry ingredients and mix with a rubber spatula just until moistened.
• Scoop half the batter into the prepared pan. Mix jam and almond extract; drop a generous teaspoonful into the center of each muffin. Spoon on the remaining batter, filling each muffin cup completely. Sprinkle with almonds, then sugar.
• Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.

JAM & COCONUT FILLED MUFFINS

Steps:

• Heat oven to 400°.
• Sift together flour and baking powder; stir in sugar and coconut.
• Beat the egg, vanilla extract, milk and oil together.
• Add the dry mix to the wet mixture.
• Mix just until combined.
• Drop a large tablespoon of batter into each tin.
• Add a teaspoon of jam to each and the rest of the batter.
• Sprinkle the tops with a little bit of coconut.
• Bake 25-30 minutes or until well risen and firm to the touch.

JAM-FILLED CRUMB TOPPED COFFEE CAKE MUFFINS RECIPE - (4.7/5)

Steps:

• Preheat oven to 325 degrees. Place twelve 2 3/4-by-2-inch panettone papers on a rimmed baking sheet; set aside. (You can also use foil cupcake liners sprayed with nonstick cooking spray. Or better yet, a silicone muffin mold sprayed with nonstick spray). Make the topping: In a large bowl, whisk together flour, brown sugar, salt, and cinnamon. Add melted butter and, using a rubber spatula, toss until large crumbs form. Set aside. Make the muffins: In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 2 to 3 minutes. Add eggs, egg yolks, and vanilla. Add flour mixture alternating with creme fraiche and mix until well combined. Divide batter evenly between muffin cups. Add 1 heaping teaspoon jam to each muffin cup and evenly divide crumb topping among muffin cups. Transfer to oven and bake until golden brown and a cake tester inserted into the center comes out clean, 20 to 25 minutes. Transfer muffins to a wire rack to cool.

JAM FILLED OAT BRAN MUFFINS

Steps:

• Preheat oven to 425'F.
• Lightly grease your muffin tin(s).
• In a med. size bowl with a hand mixer whip up the water and the flax seed meal. In about a couple of minutes this should become a thick and creamy liquid.
• In a large bowl combine the oat bran, flour, brown sugar, baking powder, cinnamon and salt. Set aside.
• In a small bowl mix the flax seed mixture, milk and oil.
• Stir in the walnuts if using and then add to the dry ingredients until just combined, don't over mix!
• Fill your prepared muffin cups less then half full, then put a dab of your jam on top of the batter, then put more batter until the muffin cup is 2/3 full.
• Bake for 15-20 minutes, depending on how your oven is. I used a skewer to test the side to see if it was done. I didn't put it down the middle as the jam is there.
• Cool the muffins in the tin for about 3 minutes, then remove to a rack to a wire cool.
• Bon Appetit!

JAM FILLED DOUGHNUT MUFFINS

Steps:

• Preheat oven to 350°. Grease 10 cavities of a standard muffin pan. Stir together the flour, sugar, baking powder, and salt. Make a well in the center of the mixture. In a separate bowl, mix the milk, oil, egg, and vanilla. Add to the flour mixture, and stir just until combined. Fill each muffin cup about 2/3 full with batter, leaving about 3 tablespoons of batter in the bowl. Place about 1/2 teaspoon of jam in the center of each filled muffin cup. Top with just enough of the reserved batter to cover the jam. Bake for 18 to 20 minutes, or until the edges are browned and the muffins are set. Set aside to cool slightly. To make the topping: Combine the sugar and cinnamon in a shallow bowl. Brush the melted butter over the tops of each muffin. Dip each muffin, top-side down, into the cinnamon-sugar to coat.