Jam Muffins, moist, deliciously golden, the perfect treat no matter the time of the day. Great for baking with kids, these fluffy muffins will be ready from scratch in about 30 minutes. They are quick and easy to make with any jam of your choice.
Whether you go for store-bought jar or you like making your own homemade jam, we all have some jam around that can be put to good use in lots of desserts, apart from being absolutely delicious spread on a nice piece of toast with lots of butter.
I really like baking with jam, as well as making my own, my Blackberry Jam, Gooseberry Jam, Strawberry Rhubarb Jam, Damson Jam or Blueberry Jam are really popular with us. For these delicious muffins I used my gooseberry jam and it worked so well, but, of course, any other jam would do too.
There are a few tips to ensure you get perfectly baked jam muffins every single time, and you don't end up with oozing muffins that are left with no jam inside, but all this will be discussed below.
- self-raising flour - it's essential for a good rising, if you do use plain flour, do make sure you add baking powder
- jam - I used gooseberry jam, but any other jam would do
- milk - I recommend full-fat milk, but semi-skimmed could work too
- oil - sunflower or vegetable oil are the best here as they are odourless
- vanilla extract - or any other extract of your choice
- eggs - best at room temperature
- sugar - either caster or granulated sugar
Step-by-step photos and instructions
- in a bowl, sift the flour, add the baking powder and sugar
- separately, beat the eggs lightly, add the milk, oil, and vanilla extract
- combine the dry ingredients with the wet ingredients
- line a 12-hole muffin tin with muffin cases
- add a tablespoon of batter to each case, sprinkle a bit of flour over the batter
- add a teaspoon of jam over the batter, and sprinkle some more flour
- top with another tablespoon of batter
- bake in the preheated oven at 190 degrees Celsius (375 Fahrenheit) for 20 minutes
How to prevent the jam from oozing out
When you fill the muffins or any other treats with any preserve, honey or curd, the big challenge we face is getting that perfect filling in when we cut the muffin in half.
With jam, being a lot denser and sticky, I find that it's a lot easier to keep it in the middle of the muffins during the baking. And I think I found the perfect solution: sprinkling some flour over the batter before adding the jam.
So, first half fill the muffin hole with muffin batter, sprinkle some flour over, add about a teaspoon of jam, and top with more batter. Make sure you seal the jam in perfectly, and the jam will stay in. And that's all, perfectly delicious muffins every single time.
Other jam desserts
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- 280 g self-raising flour
- 1 tbp baking powder
- 75 g caster sugar
- 200 ml full-fat milk
- 2 eggs
- 6 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 12 tbp jam
- Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit).
- Line a 12-hole muffin tin with muffin cases.
- In a large bowl, sift the flour and add the sugar, baking powder and salt.
- Slightly beat the eggs in a jug, add the milk, oil and vanilla extract and combine well.
- Make a well in the middle of the dry ingredients, and pour in the egg mixture.
- Mix until you get a smooth batter, but be careful not to overmix.
- Use a spoon to fill the muffin holes, first about a quarter full, sprinkle some flour over the batter, then add one teaspoon jam, then cover with more batter, so that each muffin case is about ⅔ full.
- Bake for about 20 minutes or until well risen and golden.
- Allow them to cool before serving.