Jam Stuffed Muffins
Muffins and jam are a great little breakfast treat, these jam stuffed muffins combine both in one quick and easy baked muffin.
Jam Stuffed Muffins also make the best housewarming gift. Just fill a wire basket with a freshly baked batch + some breakfast essentials like a cute mug and a tea towel, wrap it with a nice ribbon and add a card and you are all set. It’s really one of those cases where simple is better.
I also love to make them when I have overnight guests or when I’m hosting a little brunch or afternoon get-together.
And can we please talk about the fact that the recipe is a total crowd favorite? I actually mean it!
Every single person that tries these jam-filled muffins, raves about them and either asks for a couple of them to take home or for the recipe — so they are really good!
For me, the real secret is in stuffing the jam. I like to add a lot, because honestly when it comes to jam and explosions of flavor, more is better.
But it’s a balance since you don’t want all your muffins to be covered in jam while getting baked. So what I do is that I add a layer of batter then scoop some jam and then top it off with extra batter.
And once they are done it’s glaze time. The glaze brings all the flavors together and locks in the moisture + it makes it look straight out of a bakery (actually a million times better).
Go with swirls, drizzle it over, or create your favorite pattern whichever you choose make sure you are adding enough glaze on top.
Tips for The Best Jam Filled Muffins
- Use jam instead of jelly. Jelly has a tendency to sink to the bottom of the batter in the muffin tin.
- To make sure the jam is a sweet surprise, be sure to spread the muffin batter completely over top of the jam.
- Use muffin liners for a pretty presentation and to cut down on cleanup. If you choose not to use muffin liners, do use cooking spray to make for easy removal of the muffins from the pan.
Why You’ll Love Jam Stuffed Muffins
There’s so much to love about these delicious muffins.
- Easy – These healthy muffins are a great way to get a quick breakfast on the table. Who doesn’t love a warm muffin with a hot cup of coffee first thing in the morning?
- Versatile – This is a great recipe to try for prepping for the week or for feeding a large group for a breakfast or brunch gathering. You can easily make a double batch of these muffins to have plenty to go around.
- Customizable – There are plenty of swaps and add-ins you can use to get creative.
How to Store these Easy Muffins
Refrigerator: After allowing the muffins to come to room temperature on a cooling rack, keep them in an airtight container or wrapped with plastic wrap for 5-7 days. You can also store them in a ziploc bag.
Freezer: Store muffins in the freezer for up to 3 months in a freezer-safe container or freezer bag.
Variations on Jam Stuffed Muffins
- Jam – Try other flavors for the jam filling. We like to use raspberry jam but you can use strawberry jam or virtually any berry jams that you love.
- Citrus – Use a microplane to grate a lemon peel. Add the lemon zest to the batter for brightness.
- Flour – Experiment with alternative flours instead of using all purpose flour.
- Topping – Instead of using icing, try dusting the top of the muffins with a cinnamon sugar mixture. Or, before baking, try adding some sliced fresh strawberries (or berries of your chioce) to the top of the batter.
- Greek yogurt – Try adding a bit of Greek yogurt or sour cream for some tangy flavor and extra moisture.
- Size – Make smaller versions by baking them in a mini muffin pan.
- Extract – Instead of vanilla extract, try using another flavor — we like to substitute almond extract to add nutty flavor.
- Fresh fruit – Fold small slices of fresh fruit into the batter before spooning it into the muffin tin.
Jam Stuffed Muffins
Ingredients
- 1 ½ Cups all purposed flour
- 1 Cup warmed milk
- ½ Cup sugar
- 2 Tsps baking powder
- ¼ Cup butter
- 2 Eggs
- 2 Tsps vanilla extract
- Dash salt
For the filling
- ½ Cup raspberry jam
For garnish
- 3 Tbsps butter
- 1 Tbsp buttermilk
- ½ Tsp vanilla
- 2 Tbsps sugar
Instructions
- Preheat oven to 400°F.
- Mix in a bowl, sugar, baking powder, butter, eggs, vanilla, and salt.
- Stir in half the milk, then half the flour and repeat.
- Beat until all ingredients combine and no lumps are left.
- Prepare a muffin pan with muffin cups.
- With a spoon, add a layer of batter, then add some jam and top with more batter.
- Bake for 15 to 20 minutes.
- While baking, beat together the ingredients for the garnishing until creamy, and place in a piping bag.
- Remove the muffins from oven, set aside to cool.
- Garnish using the piping bag.
- Serve and enjoy.
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