Best Jam 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 MUFFINS

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• In a large bowl, stir together the flour, baking powder, salt and sugar. Make a well in the center. In a small bowl beat egg, milk and oil together. Pour all at once into the well in the flour mixture. Mix quickly and lightly until moistened, do not beat. The batter will be lumpy. Gently stir in jam.
• Pour the batter into the prepared pan and bake at 400 degrees F (205 degrees C) for 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.

EASY JAM MUFFINS

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
• In a medium bowl, combine flour, sugar, baking powder and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
• Fill cups 2/3 full. Place 1/2 teaspoon any flavor jam on each muffin before baking; press into batter. If desired, sprinkle with finely chopped nuts.
• Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

PEANUT BUTTER & JAM MUFFINS

Steps:

• In a large bowl, combine the flour, oat bran, brown sugar, baking powder, salt and baking soda. In a small bowl, beat the milk, applesauce, peanut butter, egg white and honey on low speed until smooth; stir into the dry ingredients just until moistened., Fill greased or foil-lined muffin cups half full. Drop 1 teaspoon jam into the center of each muffin; cover with remaining batter., Bake at 400° for 15-20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

JAM MUFFINS, APRICOT ETC

Steps:

• Preheat the oven at 200°C (400°F).
• Sift the flour, baking powder and salt together into a baking bowl. Make a hollow in the dry ingredients. Beat the eggs and milk together and add with melted butter into the middle of the dry ingredients mixing just enough to moisten the mixture.
• Spoon a largish tablespoon of the mixture into the bottom of the muffin form,making certain that it covers the bottom of the muffin form. Make a small hollow in the middle if the muffin mixture and set a teaspoon of apricot jam into the hollow, try not to let the jam run out to the sides very much.
• Cover the apricot jam with another spoonful of the muffin mix and run a clean finger around it so that the jam is as enclosed by the muffin mixture as possible.
• Bake at 200°C (400°F) for 15 minutes or until cooked.
• Ease the muffins out of the form while warm and put onto a wire rack to cool.
• Once cool, dust the tops with powdered sugar.

JAM-DANDY MUFFINS

Steps:

• Preheat oven to 400 degrees.
• In a mixing bowl, combine flour, sugar, baking powder, salt, and nutmeg. Cut in shortening until particles are fine and about the size of peas.
• Add milk and egg; mix just until thoroughly blended. There will probably be lumps.
• Spoon into a greased muffin tin or paper liners. Place 1 teaspoon of jam on top of each muffin, pressing into batter slightly.
• Sprinkle with the chopped nuts. Bake for 20-25 minutes or until the tops spring back when touched lightly.
• Serve warm. These can also be drizzled with powdered sugar glaze for added sweetness.

JALAPENO JAM AND CORN MUFFINS

Steps:

• Preheat oven to 375°F.
• Grease muffin tin.
• Sift together the flour, cornmeal, baking powder, salt, and cayenne in a bowl and set aside.
• In another large bowl, beat together buttermilk, butter and sugar.
• Mix in the eggs, then the corn, blending well after each addition.
• Add the flour mixture, and stir to combine lightly.
• Spoon half of the batter (it will be stiff) into the greased muffin tins, filling each cup just 1/3 full.
• Drop about 1 teaspoon of jelly on top of the batter in each cup.
• Top with the remaining batter, covering the jelly completely.
• Bake at 375 degrees for 20-25 minutes, or until they are a deep golden.
• Serve warm with butter.

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.

PLUM AND APRICOT JAM MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin with baking spray.
• Combine pastry and all-purpose flours, sugar, baking powder, and cinnamon in a medium mixing bowl; stir until well blended.
• Put plums in a large bowl with jam and eggs. Beat with an electric mixer until well combined. Slowly add dry ingredients and mix until flour is totally absorbed into the batter. Drop batter into the prepared muffin cups.
• Bake in the preheated oven until nicely browned on top, about 20 minutes. Cool in the tin for 10 minutes. Transfer to a plate to cool completely.

CORN MUFFINS WITH RASPBERRY JAM

Steps:

• Position an oven rack in the center of the oven; preheat to 350°.
• Butter a standard 12-cup muffin tin, coat with nonstick cooking spray, or line with paper liners.
• In a big bowl, stir together the flour, cornmeal, baking powder, baking soda, and salt until well mixed.
• In a small bowl, whisk together the butter and sugar until it forms a thick slurry.
• In another big bowl, whisk the eggs until well blended.
• One at a time, whisk the milk, then the oil, then the creme fraiche, and finally the butter-sugar slurry into the eggs.
• Pour the wet mixture into the dry mixture and fold carefully just until the dry and wet ingredients are well combined; the batter will be thick and pasty.
• Spoon about 1/4 cup batter into each prepared muffin cup.
• Spoon 1 tablespoon jam on top of the batter in each cup, then top off each cup with another 1/4 cup batter, making sure the cups are evenly filled; they should be filled to the rim.
• Bake for 25-28 minutes, or until the edges of each muffin are golden brown and the center springs back when pressed with a fingertip.
• Let cool in the pan on a wire rack for 20 minutes, then remove the muffins from the pan.

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 MUFFINS

Steps:

• Heat the oven to 400. Grease the bottoms only of 12 standard muffin cups. Whisk the jam in a small bowl until smooth and set it aside.
• In a large bowl, whisk together both flours and the sugar, baking powder, baking soda, and salt. In a medium bowl, whisk the yogurt, oil, egg, and vanilla extract until well blended. Stir the yogurt mixture into the dry ingredients just until the batter is blended.
• Fill the cups halfway with batter and use a spoon to make a shallow well in the center of each. Fill each well with a rounded teaspoon of jam and then cover the jam with more batter.
• Bake the muffins for 12 minutes or until a toothpick inserted into the center of one come out clean (there may be jam on it). Let the muffins cool in the pan on a wire rack for 5-10 minutes before removing them. Dust the tops with confectioners' sugar.

JAM & CREAM CHEESE MUFFINS

Steps:

• 1. Preheat oven @ 375°
• 2. In a mixing bowl , beat the cream cheese , powdered sugar and extract until smooth ; set aside.
• 3. In a large bowl , combine the flour , baking powder and salt
• 4. In another small mixing bowl , beat the egg , milk , brown sugar , butter and extract .
• 5. Stir in the dry ingredients just until moistened.
• 6. Spoon 1/2 of the batter into greased muffin cups.
• 7. Top each with 1 TBS. cream cheese mixture and 1 Teas. of the jam.
• 8. Top with the remaining batter.
• 9. Bake for 18-20 minutes or until a tooth pick comes out clean and the tops are golden brown.
• 10. Cool for 5 minutes in the pans and then remove onto a wire rack.

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 SWIRL MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• Grease 10 cups of a 12-cup muffin pan or line with paper liners.
• Combine wet ingredients (excluding jam) in medium-sized bowl.
• Add flour, powder, cinnamon and salt; stir until just combined.
• Add jam, mixing lightly and divide evenly among the prepared muffin cups, pouring water into the 2 unused cups.
• Bake in centre of preheated oven for 20-25 minutes or until golden brown. Cool in pan.

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!

RASPBERRY JAM MUFFINS

Steps:

• Heat the oven to 375 degrees Fahrenheit.
• Mix melted margarine, sugar, brown sugar, milk, flour, baking powder and salt together.
• Place muffincups in a twelve cup muffin tin.
• Fill each muffin cup half-way.
• Place a half tablespoon of jam in the center each.
• Add remaining batter to fill each cup nearly full.
• Using a toothpick or something thin, like a bamboo skewer, swirl the jam into the batter a bit, but not too much.
• Bake for 15 minutes and start checking for doneness.
• Mix cinnamon and sugar together.
• When muffins come out of the oven, sprinkle sugar mix on top of each one. The jam will still be wet enough to hold the sugar.

PEANUT BUTTER AND JAM MUFFINS

Steps:

• Heat oven to 400ºF.
• Mix flour, baking powder, baking soda and salt. Beat egg, 1 cup peanut butter and oil in large bowl with whisk until blended. Add sugar; mix well. Gradually add milk, mixing well after each addition. Add flour mixture; stir just until moistened.
• Spoon just enough batter into each of 12 muffin cups sprayed with cooking spray to cover bottom of cup; top with jam and remaining peanut butter. Cover with remaining batter.
• Bake 15 min. or until lightly browned. Cool in pan 5 min. Remove to wire rack; cool completely.