Hello everyone, it is Jenny from Honey and Birch! I’m back again, sharing another delicious recipe with you. These easy jam filled muffins are going to be your go-to muffin for Easter, brunch, Mother’s Day… everyday. You will understand what I mean the first time you make a batch and you will fall in love with them like I have.
Easy Jam Filled Muffins
I believe everyone needs a go-to muffin recipe and when you see how easy these muffins are to make, you will find yourself making these buttery muffins often.
There is no need for a stand mixer or hand mixer – just grab a whisk and a good wooden spoon. Whisk the dry ingredients in a big bowl and the stir the wet ingredients in a small bowl. Bonus: melted butter. There is no need to let your butter soften so if you are one of those people who always forgets to take the butter out of refrigerator (like me!) you are going to find this step a blessing.
Pour those wet ingredients into the dry and mix until the dry mix is wet. Spoon half of the batter into your muffin pan and then spoon some preserves or jam on top. I don’t recommend using jelly – we tried that and while it still tasted good it just kind of sank.
I want a jammy vein through the center of the muffin and when you bite into one, I want it to feel like you have uncovered a surprise inside. If you spoon your preserves on top of the batter and it’s not completely centered, that’s okay.
Same thing with the rest of the dough. I am a perfectionist normally, and even more so when I’m baking, but this recipe just begs you to let go.
If you are making Easter brunch, the last thing you want to be worrying about is your muffins, right?
Towards the end of your cooking time, check on your muffins. Use your toothpick to check to see if they are done – if you overcook them, they will not be as tasty.
If there are leftovers, store them in a covered container or storage bag. I highly doubt there will be leftovers, however.
- 2 1/2 cups all-purpose flour
- 1/2 cup white sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup jam or preserves
- Preheat oven to 400 degrees F. Spray a 12-cup muffin tin with non-stick cooking spray and set aside.
- In a large bowl, combine the flour, sugar, baking powder and salt with a wire whisk. In a medium bowl, beat the milk, melted butter, egg and vanilla extract with a fork until well blended. Add the milk mixture to the the flour mixture and stir until just combined (the batter will be lumpy.)
- Fil the muffin-pan cups one-third full with batter. Drop a teaspoon of preserves on top of the batter. Top with the remaining batter. Bake until a toothpick inserted in the center of the muffin comes out clean, 20-25 minutes. Allow to cool for 1 minute, then remove muffins from pan. Allow to cool on a wire rack. Store leftovers in a sealable container.
Looking for more muffin recipes?
Try my pumpkin nut muffins!
Or my strawberry muffins!
More Recipes you’ll love!
Our Favorite Guacamole recipe! Everyone loves it!
Sweet and Tangy homemade Strawberry lemonade recipe. Perfect spring drink!