How to make jam muffins

Did we ever talk about this?

That would be a package of strawberries for 13 dollars. Thirteen. Dollars.

That’s why I don’t buy strawberries here in the Philippines, or berries of any kind, really.

Don’t feel bad for me. I mean, bananas, papaya, mango, pineapple? Those heavenly golden fruits of the tropics keep my fruit-loving self happy and they don’t require draining the savings account. It’s like… the best thing ever.

But the price tag on the berries kills me, and therefore my mouth hasn’t tasted berries in 8+ months.

Someone told me that you can go to the northern part of the island and they have a farm where you can pick your own strawberries. I would love that. Except I probably won’t follow through on it, because it’s one of those things you hear about and love in theory but just… don’t do. It’s like it’s too hard or something. I’d rather buy a jar of jam and make strawberry jam muffins.

I love strawberry jam. Sometimes I eat it plain, after dinner, or before breakfast, or whenever. Just a little spoonful.

Homemade strawberry jam is the best of the best. I can remember making homemade jam with my mom in the summertime and the sugar would get all crystallized in the bottom of the jar. Not sure if that was supposed to happen but I loved it. And those big chunks of strawberry. Yes.

Got left-over Jam?

Make Muffins with Jam Centers!

Make these Raspberry Jam Muffins using any left-over jam, an easy-to-make muffins recipe with scrumptious jam centers.

You can substitute any other fruit jam in the place of the raspberry jam.

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2 cups all-purpose flour
1 tbsp. baking powder
1/8 tsp. salt
1/2 cup granulated sugar
2 eggs
1 cup milk
6 tbsp. vegetable oil (or melted butter)
1 tsp. vanilla extract
raspberry jam or jelly (or another type of jam)

In a large bowl, whisk together the flour, baking powder, salt and sugar together.

In another (smaller) bowl, lightly beat the eggs with a whisk, and then whisk in the milk, oil, and the vanilla.

Make a well in the center of the flour mixture, and pour the egg mixture into it, stirring gently, with a spoon, just until combined. Do not over mix, or else the muffins will become tough. The batter will be thick and lumpy.

Spoon half the batter into greased or paper lined muffin cups in a muffin baking tray.

Add about 1/2 tablespoon (I like to add a little more!) of raspberry jam to the center of each muffin, and then spoon the remaining batter over top.

Bake muffins at 400В° F for about 15 – 20 minutes, or until golden brown.

This easy muffin recipe makes the most delicious muffins filled with jam. Perfect for a quick breakfast -you can make a batch when you wake up!

There is something to be said for easy breakfasts.

A hot cup of coffee and a muffin, filled with jam, sounds like heaven to me.

Even when it’s 90 degrees outside.

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.

I love that I can wake up and make a batch of these muffins – they finish just after my coffee finishes brewing.

Easy Muffin Recipe

When making these easy muffins, there is no need for a stand mixer or hand mixer – just grab a whisk and a good wooden spoon. Mix the dry ingredients in a big bowl and 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 (like me!) you are going to find this step a blessing.

Pour the 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.

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.

The last thing you want is to be worrying about is your muffins, right?

Towards the end of your cooking time, check on the oven and your muffins. Use a 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.

Can I use jelly instead of jam?

I don’t recommend using jelly – we tried that and while it still tasted good it just kind of sank.

I keep seeing all of these amazing jams at the weekend farmer’s market – they’re all yelling at me to put them in my morning muffins.

I want a jammy vein through the center of the muffin and 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.

Easy Muffins Filled with Jam

These easy muffins filled with jam are the perfect quick breakfast! I like to eat one or two in the morning with a piping hot cup of coffee. It’s such an easy recipe to make that you can make a batch when you wake up. Also, they are perfect for farmer’s market preserves and jams!

Ingredients

• 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

Instructions

1. Preheat oven to 400 degrees F. Spray a muffin tin with non-stick cooking spray and set aside.
2. 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.)
3. Fill 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.

Nutrition Information:

Looking for more muffin recipes?

Sunday 5th of July 2020

Fab recipe. The jam spilled out of the top of some of them so next time I will put the jam a little deeper. Cooked in 17 mins on 190oC in a fan oven.

Sunday 21st of June 2020

Great easy recipe going to have the raspberry muffins for afternoon tea with a couple of friends. I think next time I will Use apricot jam. Thanks for the recipe Lizzie

Saturday 9th of May 2020

Your muffins look delicious. I am one of those people who requires carbohydrate nutrition info to fit this into my meal plan, & see it is missing from your chart. Working backwards, (knowing carbs provide 4 kcal/g, etc), this means that 1 serving of your muffins provide 34 carbohydrates. Possibly you could update your chart of nutritional information. Thank you for the yummy looking muffins.

Tuesday 3rd of March 2020

I used 1/4 cup of sugar and a 1/4 cup of stevia%. What would be the calorie count?

Wednesday 4th of March 2020

I’m sorry but I cannot provide calorie counts for modifications. If you are looking for a calorie counter, I sometimes use Verywellfit.

Saturday 5th of May 2018

These were pretty good, I liked that they are simple and easy. I misread the instructions and just took a spoonful of jam and pressed it into the centers. (It worked ok but left little caves-no biggie.) These might also benefit from a little lemon zest.

Peanut Butter & Jam Muffins – Deliciously moist and fluffy peanut butter muffins that are loaded with flavour, and filled and swirled with strawberry jam!

Peanut Butter & Jam Muffins

I am a huge PB&J fan, and if you are too, then you are gonna love this muffin recipe.

These muffins are big, moist and fluffy (whilst still being a little dense), loaded with peanut butter flavour, and they have a hidden strawberry jam centre. I’ve also swirled jam on top of the muffins too, for looks!

How to make Peanut Butter & Jam Muffins

Here’s a list of ingredients you’ll need to make these muffins. You can find my recipe card at the bottom of this post for the complete list with their amounts.

• Plain/all-purpose flour
• Baking powder
• Salt
• Large eggs
• Caster/granulated sugar
• Buttermilk: See my recipe notes below on how to make your own!
• Vegetable oil
• Vanilla extract
• Smooth peanut butter
• Seedless strawberry jam: Or any other flavour you prefer.

To make these muffins, simply start by whisking together the flour, baking powder, and salt. Set aside.

In a separate large mixing bowl, whisk together the eggs and sugar until the mixture is thick and light in colour. Add the buttermilk, oil, vanilla, and peanut butter, and whisk until well combined.

Add the dry ingredients in thirds, whisking in the first two times, and then folding in the third. Do not overmix.

Spoon the batter into a muffin pan lined with muffin cases, filling only about halfway. Add about 1 teaspoon of jam to the centres, then top with the remaining batter, filling right to the tops.

Add a little more jam on the tops of the muffins, and create swirls by running a knife or toothpick through it. I like to make this process easier by microwaving the jam first, so it is runny enough to swirl into the batter.

Bake them for 15 – 20 minutes, or until a toothpick inserted into the centre comes out clean.

Allow to cool for 5 – 10 minutes in the pan before transferring them to a wire rack to cool completely. OR try one warm from the oven – SO GOOD.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

These Peanut Butter & Jam Muffins are:

• incredibly moist and fluffy (as well as being a little dense)
• super quick and easy to throw together
• LOADED with peanut butter flavour
• filled and swirled with strawberry jam
• perfect for the PB&J lovers in your life!

How long will these peanut butter and jam muffins last? These muffins will stay fresh kept in an airtight container at room temperature for up to 5 days.

Can I freeze these muffins? Yes, they also freeze well for up to 2 months. Thaw overnight in the fridge before serving. If desired, you can even warm them up in the microwave for a few seconds.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Try these delicious muffins next!

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Make Rhubarb Jam Muffins

Make this Recipe for Muffins with Jam Centers using rhubarb jam or any other jam, a great baking recipe using jam.

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The bite into the sweet/tart jam center filling will prove to take your taste buds for a ride!

2 cups all-purpose flour
1 tbsp. baking powder
1/8 tsp. salt
1/2 cup granulated sugar
2 eggs
1 cup milk
6 tbsp. vegetable oil (or melted butter)
1 tsp. vanilla extract
rhubarb jam or jelly (or ANY other jam flavour purchased or homemade)

In a large bowl, whisk together the flour, baking powder, salt and sugar together.

In another (smaller) bowl, lightly beat the eggs with a whisk, and then whisk in the milk, oil, and the vanilla.

Gradually add the milk mixture to the flour mixture, stirring gently, with a spoon, just until combined. Do not over mix, or else the muffins will become tough. The batter will be thick and lumpy.

Spoon half the batter into greased or paper lined muffin cups in a muffin baking tray.

Add about 1/2 tablespoon (or a little more) of rhubarb jam (or the jam of your choice) to the center of each muffin, and then spoon the remaining batter over top.

Bake muffins at 400В° F for about 15 – 20 minutes or until done. (When the baking time is almost complete, I like to change the oven setting to “broil” and allow the muffin tops to bake a little darker golden brown. Watch out though(!) – the muffins will burn very quickly on the “broil” setting.

Makes about 12 medium size muffins.

Adding the jam to the muffin batter in the muffin cups.

Adding the rest of the batter over-top of the jam.

Delicious plain, or with added butter and more rhubarb jam 😉

If you make homemade jam, and are interested in making very simple cloth covered lids (they especially give that “added touch” when you give away your preserves as a gift) here are my easy instructions to make them:

Jam-Filled Doughnut Muffins are covered in cinnamon sugar and filled with a fruity surprise!

Just around the corner from our apartment, there is a coffee shop that sells some really amazing doughnuts. I’m not necessarily a raving fan of doughnuts, but these things are ridiculously good. Somehow I manage not to go out and get one on a daily basis. Be impressed.

Perhaps even more dangerous than the proximity of those doughnuts, though, is the discovery of this recipe for doughnut muffins. It’s more than a bit frightening to know that I can have these beauties whipped up so quickly. And without even leaving home!

These delightful muffins are truly reminiscent in flavor of doughnuts, although the texture is more toward the muffin end of the spectrum. That sprinkling of cinnamon-sugar on top really adds to the flavor and the texture, and will make you think of eating a cinnamon-sugar doughnut.

But what really makes these extra special is that bit of jam inside them. These may look mostly unassuming from the outside, but then you take that first bite to find a little fruity surprise! And you’ll understand just how dangerous these can be!

I pretty much always have a good variety of jams and preserves in my refrigerator. For this batch, I made half with raspberry and the other half with mixed berry. That’s part of the fun of these muffins. You can change them up easily by using a different flavor of jam. Such a perfect treat for a special breakfast or just an afternoon snack!

Jam-Filled Doughnut Muffins

These muffins feature the flavors of a cinnamon-sugar doughnut with a little fruity surprise inside!

Ingredients

For the muffins:

• 2 cups (240g) all-purpose flour
• 2/3 cup (133g) granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup (177ml) milk
• 1/3 cup (78ml) vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 5 to 6 teaspoons jam or preserves

For the topping:

• 1/4 cup (50g) granulated sugar
• 1/2 teaspoon ground cinnamon
• 3 tablespoons (42g) unsalted butter, melted

Instructions

To make the muffins:

1. Preheat oven to 350°F. Grease 10 cavities of a standard muffin pan.
2. Stir together the flour, sugar, baking powder, and salt. Make a well in the center of the mixture.
3. In a separate bowl, mix the milk, oil, egg, and vanilla. Add to the flour mixture, and stir just until combined.
4. Fill each muffin cup about 2/3 full with batter, leaving about 3 tablespoons of batter in the bowl.
5. 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.
6. 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:

1. Combine the sugar and cinnamon in a shallow bowl.
2. Brush the melted butter over the tops of each muffin. Dip each muffin, top-side down, into the cinnamon-sugar to coat.

Notes

If you prefer, you can brush butter completely over the muffins and then roll in cinnamon-sugar. Just double the amount of butter and cinnamon-sugar so you’ll have enough.

makes:	12
Skill:	easy
Cost:	cheap
Prep:	25 min
Cooking:	20 min

These lovely, easy raspberry muffins are oh-so-simple to make – and the best thing is the kids will love helping you make them!

These easy raspberry muffins are so delicious and easy to make at home. They’re perfect for sharing with friends and family, enjoying with a cuppa and they’re great for bake sales too as you can whip up 12 cupcakes at a time. The raspberry adds a tangy flavour to the soft, vanilla infused sponge.

Love muffins? We’ve got loads more delicious muffin recipes to try here!

Ingredients

• 250g (9oz) plain flour
• 1tbsp baking powder
• 100g (4oz) golden caster sugar
• 75g (3oz) butter, chilled
• 1 large egg
• 175ml (6fl oz) milk
• 150g (5oz) fresh raspberries
• Extra sugar for sprinkling (optional)

Method

Preheat the oven to 200ºC (400ºF, gas mark 6). Line a 12-hole muffin tray with paper muffin cases.

Sift the flour and baking powder into a large bowl and stir in the sugar. Coarsely grate the chilled butter into the bowl and stir with a fork to coat in the flour mixture.

Beat together the egg and milk then pour into the bowl. Mix lightly with a fork until just combined. Take care not to over-beat the mixture – it should still be a little lumpy. Gently fold in the raspberries.

Spoon into the muffin cases. Bake for 20-25 mins until the muffins are risen and golden. Sprinkle lightly with a little extra sugar while still warm.

Top tip for making Easy raspberry muffins

Top tip: Add other fruit to this basic recipe: blueberries, chopped dried apricots, mashed ripe bananas or diced apples all taste great.

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Nutrition and extra info

Nutrition: per serving

• kcal 229
• fat 11g
• saturates 6g
• carbs 29g
• sugars 18g
• fibre 1g
• protein 3g
• salt 0.4g

Ingredients

• 140g golden caster sugar, plus 200g extra for dusting
• 200g plain flour
• 1 tsp article” data-tooltip-width=”350″ data-tooltip-hide-delay=”200″ data-tooltip-flyout=”true”>bicarbonate of soda

Bicarbonate of soda

Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

Butter

Butter is a dairy product made from separating whole milk or cream into fat and…

12 tsp seedless raspberry jam

Method

Heat oven to 190C/170C fan/gas 5. Lightly grease a 12-hole muffin tin (or use a silicone one). Put 140g sugar, flour and bicarb in a bowl and mix to combine. In a jug, whisk together the yogurt, eggs and vanilla. Tip the jug contents and melted butter into the dry ingredients and quickly fold with a metal spoon to combine.

Divide two-thirds of the mixture between the muffin holes. Carefully add 1 tsp jam into the centre of each, then cover with the remaining mixture. Bake for 16-18 mins until risen, golden and springy to touch.

Leave the muffins to cool for 5 mins before lifting out of the tin and rolling in the extra sugar.

less than 30 mins

Makes 3 jars of jam

Homemade raspberry jam is so delicious and so easy – you just need equal parts of raspberries and sugar and a watchful eye. You could use other soft fruit too, such as strawberries, blackcurrants or a mixture.

Equipment and preparation: You will need three clean 300ml/10fl oz jars with lids.

less than 30 mins

Makes 3 jars of jam

Ingredients

• 450g/1lb raspberries, as fresh as possible
• 450g/1lb granulated sugar

Method

To clean the jars, preheat the oven to 140C/275F/Gas 1. Wash the jars well in warm soapy water then rinse thoroughly under running water. Leave the jars and lids to dry, upside down, in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.)

Place a few saucers in the freezer to chill. These will be used to test if the cooked jam has reached setting point.

Place the raspberries and sugar into a wide-mouth preserving pan over a very low heat, stirring every so often until all the sugar has completely dissolved. It’s important to have the heat low so the sugar dissolves rather than melts and sticks to the pan.

Bring the fruit mixture to a rapid, rolling boil (when the bubbles cannot be calmed down by stirring with a spoon). Cook for 3-5 minutes until the jam reaches setting point. As your jam approaches setting point, it will thicken and start to boil more slowly, with thicker, heavier bubbles.

To test if the jam has reached setting point, first remove the pan from the heat while you test the jam – this is very important. Spoon a little of the jam onto a cold saucer, leave to cool for a few minutes, then push your finger into the jam. If it wrinkles, it is ready. If not, return the pan to the heat and cook the jam for a minute or two more and test again.

When the jam has reached setting point, carefully ladle it into the sterilised jars (a sterilised jam funnel is very useful) and twist the lids on while the jam is still hot. The jam will thicken up as it cools and the seal on the jars should dip. If a jar doesn’t seal, store it in the fridge and use the jam within a couple of weeks.

Sealed jars can be kept in the cupboard for months, although after six months the flavour begins to deteriorate.

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Cream Cheese & Jam Muffins

Cream Cheese and Jam Muffins Recipe: Perfect with just enough cream cheese and jam. The muffin is sweet, tangy, and crunchy thanks to granola streusel.

Cream Cheese & Jam Muffins

For the last few weeks I’ve been on a mission to master a particular kind of muffin recipe. Specifically, one that is stuffed with cream cheese. I think I’ve tried about a half dozen different recipes with varying results and levels of success.

My final version, and the version you see before you in THIS VERY POST, is a combination from a variety of sources. But, the two sources that really helped me end up with the texture and taste I was hoping for was this Serious Eats recipe and this Sally’s Baking Addiction recipe. Then I kind of put my own twist on the recipe with a swirl of fruit jam and a crunchy granola streusel topper!

Cream Cheese & Jam Muffins

Just a moment please.

Helpful Equipment:

Perfect with just enough cream cheese and jam. The muffin is sweet, tangy, and crunchy thanks to granola streusel.

Ingredients

Batter:

Cream Cheese Filling:

Granola Topper:

Show Directions

1) Preheat oven to 375 degrees F. For granola topper, stir together ingredients and set aside for later.

2) For cream cheese layer, add softened cream cheese and other ingredients to a small bowl and beat with a hand mixer until smooth. Set aside for later.

3) To start batter, add softened butter and sugar to a medium bowl. Beat with a hand mixer until smooth. Then add eggs one at a time and vanilla. In a separate bowl, whisk together dry ingredients.

4) Add half of the dry ingredients to the creamed butter, followed by the milk, followed by the last of the dry ingredients. Mix until combined.

5) Line 12 muffin tins with wrappers or lightly butter the tins. Add exactly 1 tablespoon of muffin batter to the bottom of each muffin. Top with 1 tablespoon cream cheese filling (you might have some left over). Top with 1 teaspoon fruit jam and another tablespoon of muffin batter to cover the filling. If you have any batter left, you can distribute it between the muffins.

6) Top muffins evenly with granola topper.

7) Bake muffins at 375 degrees F. for 20-23 minutes until they are puffed and golden brown around the edges. Let cool before serving. Store leftover muffins in the fridge, in an airtight container, for 3-4 days.

Cream Cheese & Jam Muffins

Let’s just get this out of the way: This recipe requires a lot of bowls! You need a bowl for the granola topper, a bowl for the cream cheese filling, and two bowls for the batter mix. Maybe designate someone as official bowl washer because you’re the one making delicious muffins.

The granola mixture is pretty straightforward. Melt some butter and stir everything together.

Granola Topper!

While you could use a stand mixer for these bad boys, a hand mixer just seemed easier to me on this particular day. Make sure your cream cheese is softened and whip it together with the other filling ingredients. It’ll almost look like frosting!

Cream cheese business.

The muffin batter is pretty standard. I cut back a bit on the sugar just because I added some jam in. But basically beat together the butter and sugar until it is creamed nicely. Then mix in the eggs and vanilla.

Whisk together the dry stuff separately and then mix in half of the dry stuff, followed by the milk, followed by the last of the dry stuff.

Basic batter.

Careful Filling

Normally, I’m one for eyeballing things, but for these muffins to work, you really need to carefully measure. The ratio is important!

Line your muffin cups with wrappers and then add 1 tablespoon of batter to each. Top that with 1 tablespoon of cream cheese filling. Top that with 1 TEASPOON of fruit jam.

Here’s the progression.

Actually measure. Don’t eyeball!

Then top that with another tablespoon of batter. If you have any leftover batter, distribute it between all the muffins. There should be plenty of batter to cover the filling.

Then sprinkle each muffin with granola topping!

Ready to go!

Bake these beauties at 375 degrees F. for 20-23 minutes until they are slightly puffed and browned around the edges.

Perfect!

Let them cool before serving them. The filling is the perfect ratio, but my favorite part is the crunchy granola streusel topping!

Gotta love these cream cheese and jam muffins.

This recipe is taken from the 2007 Milk Calendar. This is the Yogurt Strawberry Jam-Jam Muffins recipe.

• Prep: 15 min
• Cooking: 25 min – 30 min

Yields 12 – 15 muffins

Ingredients

• 2 1/2 cups (625 mL) all-purpose flour
• 2 tsp (10 mL) baking powder
• 1/4 tsp (1 mL) baking soda
• 1/4 tsp (1 mL) salt
• 1/4 cup (60 mL) sugar
• 1 1/4 cups (310 mL) Milk
• 2/3 cup (160 mL) strawberry-flavoured yogurt
• 1 egg
• 1/4 cup (60 mL) butter melted
• 1 tsp (5 mL) vanilla extract
• 1/3 cup (80 mL) strawberry jam

Preparation

Preheat oven to 375 °F (190 °C). Butter nonstick muffin pans or line with paper liners.

In a large bowl, combine all-purpose flour, baking powder, baking soda and salt. In a separate bowl, whisk together sugar, milk, yogurt, egg, butter and vanilla extract. Pour over dry ingredients and stir just until moistened.

Spoon enough batter into prepared muffin pan to fill cups just under half full. Spoon about 1/2 tsp (2 mL) of jam in the centre of each cup and top with remaining batter. Bake for 25 to 30 min or until tops are firm to the touch. Let cool in pan for 5 min. Transfer to rack; spread remaining jam over muffins. Let cool completely.

Cooking Tip: Avoid non-fat yogurts in baking since the thickeners may break down when heated. Choose 1 % M.F. yogurt or higher for best results.

For the Adventurous: Use blackberry jam in place of strawberry and 1/4 tsp (1 mL) almond extract in place of vanilla.

Healthy Eating Tip: An ideal kid-friendly food for after school snacks, pair this with a cold glass of milk for a well-balanced snack.

Necessity may be the mother of invention, but in my house, sometimes clumsiness is the mother of breakfast. When a jar of raspberry jam fell off a shelf and the lid got a little dent, I heard the distinct thnnuck of the lid losing its seal. I put the jar in the fridge and contemplated what to do with it.

I considered cupcakes and cookies, but didn’t want something quite so dessert-y. Muffins sounded good. They’re single-serving, easy to transport, and fast to make.

I used raspberry jam, but any flavor would do.

I made the muffins themselves a little less sweet, because I figured the jam would add its own sugar. If you’re using a very tart jam and want your muffins sweet, consider adding 1/4 cup of sugar to the muffin batter to compensate.

What’s New On Serious Eats

• Yield: 12
• Active time: 15 minutes
• Total time: 40 minutes
• Rated: 4.2

Ingredients

• 4 1/2 ounces (about 3/4 cup) all purpose flour
• 4 1/2 ounces (about 3/4 cup) white whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 1/4 cup vegetable oil
• 1 tablespoon vanilla
• 1 egg
• 1/4 cup honey
• 1/2 cup jam

Directions

Preheat the oven to 375 degrees and spray 12 standard-sized muffin tins with baking spray, or line them with paper liners. Combine the flours, baking powder, and salt in a medium bowl. Whisk to combine.

In a separate bowl, combine the milk, vegetable oil, vanilla, egg, and honey. Whisk to combine, making sure the honey is fully dissolved.

Add the wet ingredients to the dry and stir just enough to combine. It will be lumpy. Add the jam, and fold the mixture a few times to distribute it, but leave the mixture streaky. Portion the mixture evenly into the muffin tins.

Bake at 375 degrees until the muffins are browned on top and a toothpick inserted in the center of the muffins comes out clean, about 20 minutes.
Remove the muffins from the pan and cool completely on a rack.

Who doesn’t love spreading jam on fresh-out-of-the-oven baked goods? Now you can have your jam and eat it too—inside your muffins! At the center of these genius treats is a dollop of tangy jam, which bakes right along with them. In addition to the refreshing filling, sour cream contributes to a really moist crumb.

Strawberry Jam Muffins

2 cups (10 oz./315 g) unbleached all-purpose flour

3/4 cup (6 oz./185 g) sugar

1 Tbs. baking powder

1/2 tsp. baking soda

1 1/4 cups (10 oz./315 g) sour cream

6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter, melted

1 tsp. vanilla extract

1/2 cup (5 oz./155 g) seedless strawberry jam

Preheat an oven to 375°F (190°C). Line 12 standard muffin cups with paper liners.

In a large bowl, stir together the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together the sour cream, butter, eggs and vanilla until smooth. Add the sour cream mixture to the flour mixture and stir just until evenly moistened. The batter will be slightly lumpy.

Fill each prepared muffin cup about one-third full with batter. Drop a heaping 1 tsp. of jam into the center of each muffin cup, then cover with batter until level with the rim of the cup. Bake until the muffins are golden, dry and springy to the touch, 20 to 25 minutes.

Transfer the pan to a wire rack and let cool for about 5 minutes, then turn the muffins out onto the rack and let cool for a few minutes more. Serve the muffins warm or at room temperature. Makes 12 muffins.

Change it up—muffin fillings: Any kind of jam will do in this recipe, not just strawberry. Try raspberry, apricot or even fig. Fruit jams complement the sweetness of the muffin batter, but you could also go crazy with bacon, caramelized onion or chile jam—but in those cases, we suggest omitting the vanilla.

Find more foolproof recipes for everyday baking in our cookbook, Bake Good Things .

Like most people, we love muffins. They make a great quick breakfast or snack, a side bread with a meal or brunch, or a lunchbox treat.

Whether you like fiber-rich, healthy muffins, savory muffins to go with chili or stew, or delicious, cake-like indulgences, you’re sure to find a recipe among these favorites.

Vanilla Muffins

These vanilla muffins might seem plain and simple, but they are brimming with flavor. The muffins are fluffy, and they are wonderful with marmalade, preserves, or jam. Or bake them with a dab of preserves in the center. I topped a few of them with maple flakes.

Pumpkin Oat Muffins With Dates

The Spruce / Diana Rattray

These moist pumpkin oat muffins with dates get extra texture from the oats and the simple streusel topping, Feel free to substitute raisins or dried cranberries for the dates in this recipe.

Carrot Muffins With Walnuts and Cream Cheese Spread

The Spruce / Diana Rattray

These carrot muffins with walnuts and cream cheese spread are moist and full of flavor. The muffins are made with shredded carrots, chopped walnuts, and spices and are excellent with an orange-flavored butter or cream cheese spread.

Sweet Potato Muffins With Cinnamon Sugar Topping

The Spruce / Diana Rattray

These tasty sweet potato muffins with cinnamon sugar topping are delicious. Add toffee bits or use walnuts instead of pecans.

Cranberry Pumpkin Seed Muffins

The Spruce / Diana Rattray

These cranberry pumpkin seed muffins are filled with flavor and texture. Fresh cranberries and pumpkin seeds make them perfect for fall and winter.

Raspberry Nut Muffins

The Spruce / Diana Rattray

These delicious, moist raspberry nut muffins are such a great way to use fresh raspberries, and the chopped pecans or walnuts give them just the right amount of texture. We sprinkle them with cinnamon sugar or vanilla sugar just before baking.

Best Ever Chocolate Chip Muffins

The Spruce / Diana Rattray

These best ever chocolate chip muffins are incredibly good, and they’re loaded with chocolate chips. We used milk chocolate chips in them, but you could use semisweet or mini chips as well.

Lemon Blueberry Muffins

The Spruce / Kristina Vanni

These classic lemon blueberry muffins have a pecan and brown-sugar crumb topping and the bright flavor of lemon from both zest and juice. Their tartness is the perfect partner for fresh blueberries, although frozen berries also can be used to good effect.

Vegan Lemon Poppy Seed Muffins

The Spruce Eats / Elaine Lemm

A surprisingly simple recipe, these lemon poppy seed muffins are delicious and vegan. Egg replacer and almond milk, along with fresh lemon zest and juice ensure they’re healthy and filled with bright flavor. Enjoy them for breakfast, brunch, or as an afternoon snack.

Banana Oatmeal Muffins

Perfect use of those overripe bananas on the counter, these muffins are moist and delicious. Oatmeal is not only in the batter but also made into a crumble with butter and cinnamon, making for a nice crunchy topping. Enjoy these muffins for breakfast or as an afternoon snack with a cup of coffee.

Banana Chocolate Chip Muffins

Take that banana chocolate chip batter one step further with the addition of chocolate in the batter. Melted butter, cocoa powder, and water are combined and mixed with the rest of the ingredients to create a rich, moist muffin that is studded with chocolate chips. A little dusting of powdered sugar is the perfect finishing touch.

Apple Bacon Muffins

The Spruce / Diana Rattray

The sweetness of the chopped apple and the saltiness of the cooked crumbled bacon make a unique and delicious combination in these apple bacon muffins. We love them as they are, but feel free to add about 1/2 cup of chopped pecans, walnuts, or sunflower seeds for additional crunch.

Pecan Pie Muffins

These fluffy, cinnamon-scented muffins are topped with a deliciously crunchy and nutty topping. Pecan pie muffins have all of the flavors of the favorite fall dessert in portable, breakfast form.

Sour Cream Lemon Muffins

The Spruce / Diana Rattray

Lemon zest and an easy lemon syrup topping give these fabulous sour cream lemon muffins plenty of citrus flavors, and sour cream gives them a wonderful, delicate texture. The recipe makes 1 dozen moist, delicious lemon muffins.

Strawberries and Cream Muffins

The Spruce / Diana Rattray

This delicious streusel-topped strawberry and cream muffins with crunchy brown sugar topping are truly unforgettable.

Date Muffins

The Spruce / Diana Rattray

Dates are one of my favorite ingredients. These date muffins are delicious with or without the chopped walnuts. Add more dates if you like.

Surprise-Filled Muffins With Preserves

Brian Macdonald / Photodisc / Getty Images

These easy surprise-filled muffins with preserves are baked with a surprise filling in the center! Use your raspberry, strawberry, apricot, or your favorite preserves to fill the muffins.

Amazing Apple Crumble Muffins

The Spruce / Diana Rattray

These tasty fresh amazing apple crumble muffins are topped with a lightly spiced brown sugar crumble.

Use chopped pecans or walnuts in this recipe or add a little more chopped apple if you don’t care for nuts.

Pumpkin Corn Muffins

The Spruce / Diana Rattray

These moist pumpkin corn muffins are lightly sweetened with brown sugar. They make a nice breakfast muffin, and they would make excellent bread to serve with a bowl of beans or chili. Try them with whipped maple butter.

Cranberry Orange Muffins With Pecans

Svitlana Romanenko / Getty Images

Svitlana Romanenko / Getty Images

A little orange zest adds fabulous flavor to these cranberry orange muffins with pecans. The fresh cranberry muffins are perfect for a fall or winter morning.

Savory Onion and Cheese Muffins

The Spruce / Diana Rattray

Cheese and browned onions make up the savory combination in these great tasting savory onion and cheese muffins. Use a purchased or homemade biscuit baking mix for this recipe. top the muffins with butter and poppy seeds for extra crunchiness.

Banana Nut Muffins

Benjamin Torode / Moment / Getty Images

These moist banana nut muffins are a great way to start the day! Add some mini chocolate chips instead of nuts if you like.

Zucchini Muffins With Shredded Carrot

These tasty zucchini muffins with shredded carrot would also be delicious with about 1/2 cup of chopped walnuts or pecans, either in addition to the carrots or to replace them. Coconut, raisins, or craisins would be excellent additions as well.

This post may contain affiliate links. Please read my disclosure for more info.

Delicious Pumpkin Jam that tastes like pumpkin pie. It’s fantastic on bagels or toast. Package this jam in decorative jars for a perfect gift this holiday season!

I have been all about pumpkin EVERYTHING this season. I seriously just want to make all the things with pumpkin.

It started with pumpkin cheesecake then I devoured pumpkin pie pop tarts. And now I’m slathering pumpkin jam on all the things. I’m also eating it plain, from a spoon.

Have you ever had pumpkin jam before? It is so good, you guys! It tastes exactly like pumpkin pie.

How to make pumpkin jam?

This recipe is supremely easy! Canned pumpkin is used instead of fresh, making the process even easier.

You basically dump everything into a pot and let it cook down until it’s thick like jam. That’s it. It takes about 20 minutes total.

I used one 15-ounce can of pumpkin puree and mixed it with a couple tablespoons of fresh orange juice, cinnamon, nutmeg, ginger, allspice, cloves, salt, and sugar.

All the spices are what give the jam the familiar flavor of pumpkin pie. You could certainly leave them out or adjust them to your taste but I highly recommend you try the jam as is before you make changes to the recipe.

Common questions

Can I make pumpkin jam with fresh pumpkin?

You certainly can. You’ll need to cook and puree the fresh pumpkin first. Then measure out 15-ounces to be used in the jam. A 3-pound pumpkin should yield enough puree for the recipe.

Also, canned pumpkin puree is darker than fresh so jam made with fresh pumpkin would be much lighter in color than one pictured.

Would this be a butter, like an apple butter?

It does sort of resemble a butter but I’m not sure if you could call it that. All the recipes I’ve seen for apple butter have it cooking for a long period of time.

Can I reduce the sugar?

I don’t recommend reducing the amount of sugar. The sugar isn’t only a sweetener, it also acts as a preservative. This is why jams last for months.

The standard for making jam is to use equal parts sugar and fruit. So for 1 cup of fruit, you’d need 1 cup of sugar.

Can I preserve/can this jam?

I honestly never make jam for long-term storage. It goes in the fridge and gets consumed within a month or two. If you are wanting to preserve jam for longer, here are some guidelines for canning at home and how to can safely.

This Pumpkin pie jam will keep for up to 3 months stored in the refrigerator.

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Cooking and baking are two totally different things. Give me 5 random ingredients and I can turn them into a mean savory dish, but when it comes to baking…well…9 out of 10 times it turns into a catastrophe! That’s why I am SO EXCITED to finally be able to introduce Karissa to you! Karissa is going to be making an appearance around here once a month to make my mouth drool and share with you her easy and BEAUTIFUL baked creations! I know you’re going to love what she brings to the table…

Hi everyone! Incase you don’t already know me, I’m Karissa from Sweet as a Cookie. I’m the new Baking Contributor here on First Home Love Life. My boyfriend and I have been in extreme spring cleaning mode ever since the weather has finally gotten nice. While cleaning out the pantry and refrigerator I found some items I needed to use up before they expired. While cleaning I found a jar of blueberry jam. The funny thing is, neither of us actually even use blueberry jam. I’m more of a raspberry girl.

I sat around thinking, “what can I bake with the jam?” Then it came to me suddenly, muffins! I love blueberry muffins so I thought why can’t I use blueberry jam instead of fresh blueberries. The best part of this recipe is that you don’t have to fork out the money for fresh blueberries. Even though you’re using jam, the flavor in the muffins is absolutely stunning. When you smell them baking in the oven, you’ll just want to eat them right away. They’re super hard to resist. I can’t wait to experiment with other flavors of jam.

My boyfriend and I live about 3 miles from Lake Erie (Presque Isle Park) in Pennsylvania. We are two very lucky people. The Peninsula is absolutely beautiful in the summer. The sandy beaches lining the huge lake are usually where you’ll find me in the summer. This past week my boyfriend and I bought new mountain bikes to ride around the peninsula. I think one lap around the whole park is about 10 miles. We are really excited to get to enjoy the beaches and trails more this year. Last year we had so much going on, we only made it to the lake a few times. Since then we have moved much closer so hopefully we get there more often.

Ingredients: (Yields 14 Muffins)

• 2 cups all purpose flour
• 3/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup 2% milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup blueberry preserves

Directions:

• Preheat oven to 400°F and line a muffin tin with liners; set aside.
• In a medium sized bowl whisk together flour, sugar, baking powder, and salt.
• In another small bowl mix together milk, vegetable oil, egg, and vanilla.
• Once the wet ingredients are well combined slowly whisk into the dry ingredients.
• Whisk until just combined (batter will be lumpy).
• Carefully fold in the blueberry preserves, you don’t want to stir it in completely.
• Fill liners 3/4 of the way with muffin batter.
• Bake for approximately 20 minutes or until muffins spring back after being touched.

You can find Sweet as a Cookie Here:

If you enjoyed this recipe you might also enjoy these:

This 4-Ingredient Easy Blueberry Jam is thickened with chia seeds, lightly sweetened, and seriously delicious! It’s kid-approved and Paleo friendly.

Easy Blueberry Jam Recipe

This month we’re celebrating Summer fun, and what better than to celebrate with a healthy kid-friendly chia seed jam that can be topped or spread on everything! Ice cream, crepes, oatmeal, muffins, yogurt, pancakes, waffles, toast, or even have a spoonful plain! Blueberries are a superfood that I simply cannot get enough of. When they are back in season I stock up weekly and when they’re just about to go out of season, I freeze a bunch for smoothies and muffins!

Say goodbye to store-bought jam loaded with preservatives and sugars. This jam is free of refined sugars and such a fabulous healthy alternative to traditional jam. You are going to be amazed at just how quickly it comes together and how thick it gets! I give the credit to the chia seeds, a super healthy seed used as the thickener!

Ingredients Needed For Blueberry Chia Jam:

• 2 cups fresh blueberries
• 2 tablespoons honey
• 2 tablespoons lemon juice
• 2 tablespoons chia seeds

Are Chia Seeds Healthy?

Yes! Chia seeds are a Paleo-friendly and nutrient-dense. They’re easy to digest and can even aid in digestion by helping this move along! They are also contain omega-3’s which means they’re not only good for your body but also good for your brain!

Can you make jam without pectin?

Absolutely! The chia seeds thicken this jam wonderfully by absorbing a lot of the liquid of the strawberries without having to cook the mixture for hours. As the directions state, we recommend cooking it a bit to get the correct desired consistency, and then after cooking the chia seeds will continue to absorb liquid to thicken up the jam.

How long will this Blueberry Jam last?

Store in a mason jar for up to 10 days in the refrigerator!

If you like this healthy jam recipe, check out these similar recipes:

The best blueberry muffins ever with homemade blueberry jam swirled right into the batter!

I know you’ve heard this so many times before but I’m going to have to say it too.

I’ve found THE BEST blueberry muffin recipe.

Yes, it’s fluffy. Yes, it’s moist. Yes, it just melts-in-your-mouth and explodes with juicy, plump blueberries. But there’s more.

They’re topped with a quick and easy homemade blueberry jam before they go in the oven.

The blueberry jam adds a wonderful double dose of blueberry goodness, and that lemon sugar topping just tips these babies over to absolute perfection.

This may be the only blueberry muffin recipe I’ll ever need!

So here’s how you make this:

Let’s first start with the blueberry jam by combining 1 cup blueberries and 1 tablespoon sugar in a small pot.

Bring it to a boil first and then let it simmer until it gets nice and thick, which should talk about 5 minutes or so.

Now let’s make the lemon sugar topping by combing 1/4 cup sugar with the zest of 1 lemon. It’s best to rub the zest into the sugar using your fingers. Then take a big whiff of it – it’s incredibly fragrant!

Next we’ll combine the dry ingredients for the muffin batter.

Now we’ll combine the wet ingredients to dry, using a rubber spatula so we don’t overwork the batter.

Then toss in some more blueberries, about another cup or so.

We’ll divide the batter up into 12 muffins, topping them with that blueberry jam we made earlier and then sprinkling some of the lemon sugar goodness.

Pop these babies into a 400 degree F oven for about 15 minutes, and then you’ll have the most amazing blueberry muffins yet.

Blueberry Muffins with Blueberry Jam

Yield: 12 muffins

prep time: 15 minutes

cook time: 25 minutes

total time: 40 minutes

The best blueberry muffins ever with homemade blueberry jam swirled right into the batter!

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Description

Blackberry jam is baked in the center of these soft, moist muffins that are baked with a crunchy cinnamon sugar topping.

Ingredients

• 2 cups All-purpose Flour
• ⅔ cups Sugar, Plus 1 Tablespoon, Divided
• 1 Tablespoon Baking Powder
• ½ teaspoons Salt
• 1 cup Milk
• ¼ cups Vegetable Oil
• 1 whole Large Egg
• ¼ cups Blackberry Jam
• ½ teaspoons Cinnamon

Preparation

1. Preheat oven to 400°F. Spray a 12-cup muffin pan with non-stick cooking spray.

2. Mix the flour, 2/3 cup sugar, baking powder and salt in a large bowl.

3. Combine the milk, vegetable oil and egg in a medium bowl.

4. Add the milk mixture into the flour mixture, stirring gently until the dry ingredients are moistened.

5. Fill the muffin cups halfway full with batter. Place 1 teaspoon of jam in the center of each muffin. Pour the remaining batter over the jam.

6. Combine the remaining sugar with the cinnamon in a small bowl. Sprinkle the mixture evenly over each muffin. Bake until golden, about 12-15 minutes. Remove pan from oven and set it on a rack. Let muffins cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm.

Recipe adapted from Great American Recipes.

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A crunchy topping of sugared toasted almonds and a surprise filling of almond-scented berry jam makes these whole-wheat muffins reminiscent of Danish pastries. They are perfect for a special breakfast or brunch. Source: EatingWell Magazine, Winter 2004

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Recipe Summary

Ingredients

Preheat oven to 400 degrees 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.

Tip: You can use buttermilk powder in place of fresh buttermilk. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It’s OK if some of the paper is sticking out over the rim.) Fill each cup as directed.

Jelly Donut Muffins are a great way to start your day. With a jelly center and dusting of powdered sugar, these muffins are exactly what I want with my morning cup of coffee.

I’ve never really thought of myself as a donut lover. Okay, aside from a warm, fresh-off-the-line Krispy Kreme, but I haven’t enjoyed that amazingness in years because the only Krispy Kreme near me was turned into a Del Taco. I still can’t wrap my head around that whole situation.

However, after moving back home to Cleveland, Eric became a tad obsessed with the donuts from our local grocery store, a place called Heinen’s. So much so that he insists on hitting the store every Sunday to get his fix.

Donuts pretty much equal weekends now, so we always try to get to the store super early to ensure that we all get our favorites. Chocolate glazed for Eric, sprinkles for Elle and jelly or cream filled for Mama. And although they’re no Krispy Kreme, they’re still pretty darn good.

Years ago I shared a recipe for Glazed Donut Muffins. And even after sharing many muffins here on MBA, they’re still one of my absolute faves.

Over the years, I’ve adapted the recipe to create all sorts of delicious muffins like these Chai Spiced Glazed Donut Muffins and these Blueberry Donut Muffins. Seriously, you have to try the Blueberry Donut version immediately – just check out that glaze!

Clearly I have a thing for donuts in muffin form, even if I don’t think of myself as a donut person. But really, can you blame me?

Jelly Donut Muffins come together in a matter of minutes, so they’re perfect for a quick weekend breakfast or lunchbox surprise. And since you can use a variety of jelly or jam flavors in one batch – everyone is sure to get their favorite! Strawberry jam lovers unite!

Fig would be pretty interesting, blackberry divine, and cherry a classic. The possibilities are endless. Good thing the recipe easily doubles, because you’re going to want extras!

Soft and fluffy doughnut muffins filled with blueberry jam is a great recipe to impress your guests for tea time and make great lunchbox fillers.

The first time I saw these doughnut muffins in one of my favourite food magazines, BBC Good Food, my heart literally skipped a beat. I was absolutely in love and I knew I would just have to make them for my family (but mostly for me)!

Their original recipe calls for Raspberry preserves which I didn’t have so I used my current ‘preserve obsession’ which is Bonne Maman’s Blueberry preserves. I love how deep and deliciously dark this jam is while the flavour is pleasantly sweet and very blueberry, just what you want right?

These muffins were incredibly delicious and I didn’t have to offer them twice. Within a few minutes they were all gone and I was asked immediately when I would be baking them again. With the recipe being so simple, I could honestly say within the next few days, in fact, it was the very next day. I would suggest you double this recipe as these have serious crowd-appeal and they never stick around for long. They also last for about 4 days in a sealed container (which is not that great as they make a very tempting breakfast with strong coffee).

• Total: 39 mins
• Prep: 19 mins
• Cook: 20 mins
• Yield: 4

These vanilla muffins are a deceptively simple combination of flour, butter, sugar, and eggs along with a generous amount of vanilla extract. (For a richer, more decadent vanilla flavor, try using 1/4 teaspoon of vanilla bean paste.) You might not think much of them upon first glance, but the results are tender, moist, and lightly sweet muffins that need little to no embellishment.

If you like, however, you may serve these muffins with raspberry or strawberry preserves, marmalade, or your favorite jam. You can also drizzle the cooled muffins with a tablespoon of vanilla glaze if you want a fancier look and a little more sweetness. Serve as a simply delicious breakfast, as the perfect partner for a cup of coffee or tea, or even as a dessert.

Ingredients

• 4 cups/18 ounces all-purpose flour
• 2 cups granulated sugar
• 1 tablespoon plus 2 teaspoons baking powder
• 3/4 teaspoon salt
• 2 cups milk
• 1/2 cup butter (melted)
• 2 large eggs
• 1 tablespoon vanilla extract (or 1/4 teaspoon vanilla bean paste)

Steps to Make It

Gather the ingredients.

Preheat the oven to 400 F. Grease 24 muffin cups or line them with paper cupcake liners.

In a large bowl, combine the flour, sugar, baking powder, and salt. Stir to mix thoroughly.

In a medium bowl, whisk together the milk, butter, eggs, and vanilla extract or paste until combined.

Pour the wet mixture into the dry ingredients. Use a spoon to mix thoroughly.

Spoon into greased or paper-lined muffin tins.

Bake in the preheated oven for about 15 to 20 minutes. A dark pan will take less time than a light colored pan. The muffins are done when a toothpick or cake tester comes out clean when inserted in the middle of a muffin.

Remove the muffins from the tin and let cool on a cooling rack. Serve and enjoy!

What Is the Difference Between a Muffin and a Cupcake?

Although it’s tempting to think of them interchangeably, cupcakes aren’t simply muffins with frosting. The differences stem from how the ingredients come together, which results in texture differences. Muffins are typically made by incorporating wet and dry batters that aren’t beaten together. Cupcakes are usually brought together by creaming butter and sugar and then slowly adding the wet and dry ingredients to that mix. The easiest way to think of it? Cupcakes are basically like mini-cakes and muffins are like mini-quick breads.

Ingredients for 6 muffins:

• 75-80 g of natural chocolate;
• 55 g chocolate paste;
• 170 g of flour;
• 1.5 tsp. of baking powder;
• 3 tbsp of cocoa powder;
• 60 g of sugar;
• a couple of eggs;
• 1 tsp vanilla;
• 4-5 tbsp vegetable oil;
• 4 tbsp milk;
• 55 g hazelnuts.

Preparation:

1. First we need to preheat the oven to 180 degrees. In the form for cupcakes it is better to insert paper bake cups.
2. Nuts should be fried in the pan, cool and peel. Peeled hazelnuts are finely chopped. You can use any kind of nuts. They give the cakes a wonderful flavor.
3. In a Cup mix the baking powder and cocoa and sifted flour.
4. Chocolate breaking into small pieces and place in a bowl along with the chocolate-hazelnut spread. Boil in pan of water and put the bowl with chocolate. Heat over low heat, stirring occasionally. Once the chocolate melts, remove from heat.
5. In a bowl, whisk the eggs with the sugar. Add the milk, vanilla and butter. All mix thoroughly until a homogeneous liquid mass with bubbles.
6. In the mixture with the eggs, pour the melted chocolate consistency. Mix well with a whisk.
7. Add remaining ingredients and mix well.
8. The dough is put into molds by two-thirds. Sprinkle with hazelnuts.
9. Place muffins in oven for 25-30 minutes. Readiness is checked with the help of wooden sticks or toothpicks. If it comes out dry, then the dish is ready.
10. Slightly cool muffins and place on a plate.

Posted by Oriana Romero on April 20, 2018 – 66 comments

These Eggless Blueberry Muffins are moist, sweet, buttery, tender, and absolutely delicious! This It’s simple and classic recipe bakes perfectly every time and you won’t miss the eggs at all. Slightly crispy at the top and ever-moist at the center, with blueberries throughout. Perfect for breakfast, brunch or snack.

Today, I made us the yummiest Eggless Blueberry Muffins ever!

In my opinion, there’s nothing better than some sort of sweets alongside a piping hot cup of coffee. Or Hot tea or milk…anything goes with these super delish muffins. Yum.

This Eggless Blueberry Muffins recipe it’s simple… it’s classic… it bakes perfectly every time… and it’s so insanely delicious! Plus, they bake up super fluffy and moist.

The fresh blueberries add a wonderful tang and a gorgeous color. We are seriously obsessed with these.

How to make Eggless Blueberry Muffins?

1. Preheat oven to 425º F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
2. Whisk the flour, sugar, salt, baking powder and baking soda together in a large bowl until combined. Add blueberries and mix to coat with flour mixture.
3. In a mixing bowl combine buttermilk, vinegar, butter, and vanilla.
4. Fold wet ingredients into dry ingredients and mix everything together by hand. Please do not overmix. The batter will be thick and a little lumpy.
5. Fill muffin cups right to the top, and sprinkle with additional sugar, if desired.
6. Bake at 425 º F for 5 minutes. Reduce oven temperature to 375 º F and continue baking until golden brown and a toothpick inserted in the center comes out clean, about another 15 -1 8 minutes.

How to store muffins?

Muffins can be stored covered at room temperature for a 3-4 day, then transfer to the fridge for up to 1 week.

How to freeze muffins?

Muffins can also be freeze for up to 3 months. Cool muffins completely then wrap them with foil or freezer wrap and place in freezer bags.

How to unthaw muffins?

Unthaw frozen muffins in the refrigerator and then bring to room temperature or warm up in the microwave or in a 300°F oven for 4 to 5 minutes, if desired.

Looking for more eggless recipes? Try my famous Eggless Vanilla Cake or the BEST chocolate cake.

Browse more great recipes on my Pinterest board!

I know you don’t need excuses to bake some Eggless Blueberry Muffins so go ahead and bake a batch. Don’t forget to come back and let me know how you like them.

Easy Recipe Using Peach Preserves

These Peach Jam Muffins are a great recipe using peach preserves that taste like a jelly donut!

#ad I LOV E my Bird Fruit Feeder!

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*FTC Disclosure: As an Amazon Associate I earn from qualifying purchases with no extra cost to you

You can easily substitute the peach jam with other fruit jam or jelly such as raspberry or blueberry preserves.

This recipe makes 18 large size muffins, or 12 large size muffins and 16 mini size muffins.

3 cups all-purpose flour
1 1/2 tbsp. baking powder
1/8 tsp. salt
3/4 cup granulated sugar
3 eggs
1 1/2 cup milk (slightly warmed)
2/3 cup melted unsalted butter, cooled
1 1/2 tsp. vanilla extract
Peach Jam or Jelly Preserves (about 1/2 cup)

FOR THE TOPPING

1/4 cup unsalted butter
1/4 cup granulated sugar or raw sugar

In a large size bowl, whisk together the flour, baking powder, salt and sugar.

In another large size bowl, lightly beat the eggs with an electric hand mixer, then beat in the milk, melted butter, and the vanilla extract.

Make a “well” in the center of the dry ingredients mixture, and pour in the egg mixture.

Stir gently with a wooden spoon or spatula just until combined. Do not overmix.

Spoon one half of the batter into greased or paper-lined muffin trays. (18 large size muffins, or 12 large size muffins and 18 mini size muffins).

Add a heaping teaspoon of peach jam or jelly preserves to the center of each (about 1/3 full), then spoon in the remaining batter.

Bake at 400В° F for about 15 – 17 minutes for the large muffins, and about 12 -14 minutes for the mini muffins, or until well risen, firm to the touch, and golden in colour.

FOR THE TOPPING

Melt the butter in a small bowl.

Spread the sugar in a wide, shallow bowl.

When the muffins are baked, allow them to cool in the pan for about 5 minutes.

Dip the tops of the muffins in the melted butter (or brush the tops of the muffins with a pastry brush), and then dip the muffin top in the sugar.

Serve muffins warm, or transfer them to a wire rack to cool completely.

Raspberries Make the Best Healthy Muffins

Looking for the Best Healthy Raspberry Muffin Recipes?

Muffins are such quick and easy choices to make a breakfast time, lunch time, a tea time, or snack time both healthy and tasty.

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With everyone so busy now-a-days we often cannot find enough time to bake what we would like too, but muffins are both quick and simple to make!

For all the muffin ingredients for the muffins below there is no yeast required! Only common and easily affordable ingredients are needed when baking any of the Recipes which are found below.

When baking muffins, always add the liquid mixture to the dry ingredients using a “light” hand.

Quickly combine the two mixtures, but never beat, use only a wooden spoon or similar utensil at this stage of the recipe. Over-mixing of muffin batter will result in muffins with a “tough” texture.

Raspberry Muffin Recipes

Muffins freeze well too! You can freeze a whole batch of fresh made raspberry muffins, and then take out as many of them as you require whenever you wish.

You can just pop one from the freezer into your lunch bag. why buy muffins at the local coffee shop? Try making your own . you’ll be glad you did!!

You can even make your very own Raspberry Jam or Jelly to top the muffins you make! Now that’s a Berry Good Idea!

How do you keep your flour fresh?

GO to Flour Storage – How to Keep Your Flour Fresh

Do you LOVE pedestal cake and pastry stands like I do?

GO to Cake Stands – How to Display Your Baking in a Beautiful Way

Ah, the delight of sugar free muffin recipes.

Although you might consider them a dessert, I consider them incredible. Muffins are a breed of their own.

Like the Frank Zappa song “The Muffin Man” says:

“There is naught nor ought there be nothing so exalted on the face of gods Grey Earth as that prince of foods… the muffin!”

With my recipes, you can be assured that I’ll always use 100% natural ingredients, so you never have to worry about whether or not the ingredients I recommend are safe for you.

And don’t worry, I don’t use any of those nasty artificial sweeteners. In fact, I even wrote an article on The Danger Of Splenda. I highly recommend you avoid it when making your Sugar Free Recipes.

What Are The Basic Ingredients In A Muffin?

It’s important to understand the fundamentals of what a muffin is for my sugar free philosophy to work.

I’ll state it a million times:

“If you understand the basics of any ingredient or food item, you can then substitute each and every part you can’t eat, until you have created a safe, alternative recipe”.

Most Muffins generally have at least a base of the following ingredients:

Of course, I always use different Sugar Substitutes to replace the sugar in the muffins. And for the milk I use Almond Milk, or Coconut Milk.

With those substitutions in place, we are now able to start making our very own muffins. Speaking of my very own muffin recipes…

Ube Muffins are insanely delicious and naturally purple. Topped with toasted walnuts and brown sugar these are fun to make and fun to eat.

These Purple Muffins are so pretty and delicious, it will be a hit for themed parties, and perfect to make with kids! I am obsessed with the color purple, and I love making Unicorn Cupcakes, Purple Cake and Purple Cake with Lemon Buttercream.

Ube Muffins

Ube Muffins are the perfect way to start your day. Their bright color will cheer you up and put you in a great mood for the rest of the day. Ube Muffins are naturally purple, and you know how much I love purple desserts. My most popular recipe on the blog is this gorgeous and easy to make Purple Cake. The muffins are loaded with crunchy toasted walnuts and topped with sweet brown sugar!

Why You Will Love These Purple Ube Muffins:

• Firstly, they are very easy to make and can be easily transported with no mess.
• Also, they can be enjoyed on the go.
• Kids and adults love them.
• Adorable purple color achieved with no food coloring.
• Filling, sweet and delicious.
• It can be enjoyed for breakfast or dessert.
• In addition, they are great hostess gift.
• It would be awesome for baby showers.

Ube Muffins Recipe Tips:

• You need a purple yams. They are harder to come around and most grocery stores don’t carry them. I usually get mine from Whole Foods, Asian markets also carry them.
• Don’t be fooled by the cute purple potatoes at your local grocery store, that’s not what you are looking for. Purple yams are basically cousins with sweet potatoes, but are purple!
• I prefer to boil the purple yams (also called ube) whole with skin, this way the inside doesn’t get too watery and mushy and it preserves the natural purple color even more.
• Make sure you don’t over bake them, start checking at the 20 minutes mark.
• The walnuts are optional, if you are allergic or just don’t have any on hand, you can skip them.
• The brown sugar topping is also optional, I like it because it adds a nice caramel flavor.
• The Vanilla Glaze is also optional, can be skipped if you want to cut on sugar.
• The recipe can also be made with sweet potatoes if you want to make sweet potato muffins instead.
• The muffins are great served warm with butter!

Tools/Ingredients I used to make this recipe:

• Regular Muffin Pan – I use this pan to bake muffins and regular size cupcakes, I had it for many years and absolutely love it
• Cupcake Liners – when it comes to cupcake/muffin liners the sky is the limit, I like to keep them in a wide range of colors so I can use it based on the recipe or event
• Walnuts – I am a huge fan of walnut and use them in trail mixes and desserts
• Pecans – In this recipe, you can substitute walnuts with pecans
• Whole Nutmegs – one of my favorite spices, I LOVE the flavor and I add it to savory and sweet recipes, I also prefer the whole ones as they pack more flavor
• Cinnamon – love adding it to bake goods and it works so well with the purple yams
• Cinnamon Sticks – I always keep some on hand, in case I want to make fresh cinnamon powder

• 3-4 purple yams (ube) (about 14 oz/400grams)
• 2 eggs (room temperature)
• ½ cup white granulated sugar
• ½ cup canola oil
• ½ cup whole milk (room temperature)
• 1 teaspoon vanilla extract
• 1¾ cups white all-purpose flour
• 1 teaspoon ground cinnamon
• ½ teaspoon freshly grated nutmeg
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup walnuts (coarsely chopped)

• 3 tablespoons brown sugar
• ¼ cup walnuts (coarsely chopped)

• 1 cup powdered sugar
• 2 tablespoons whole milk
• 1 teaspoon vanilla extract

Cook the Purple Yams:

1. Bring a medium saucepan half full with water to a boil over medium-high heat.
2. Add the purple yams and cook until tender, 15 to 20 minutes. Remove from the heat, run under cold water to cool them, after that peel. Add the purple yams to a medium bowl.
3. Using a fork mash them until smooth and no lumps are visible. Set aside to cool.

1. Preheat oven to 400°F.
2. If preferred, on a medium skillet over medium heat toast the walnuts for a few minutes, keep and eye on them and stir frequently. Once the walnuts start getting brown remove them from heat and set aside to cool.
3. Prepare a muffin tin either by adding cupcake/muffin paper liners or by greasing the muffin cups with butter or baking nonstick cooking spray. Set aside.
4. In a large bowl, stir together: flour, baking powder, cinnamon, nutmeg and salt. Set aside.
5. In another bowl, combine eggs with sugar and oil, whisk to combine. Pause and add the milk and vanilla extract, whisk vigorously for 1 minute, until the mixture is fully combined.
6. Add the mashed purple yams to the egg mixture and beat until completely blended.
7. Using a spatula, stir in the flour mixture until just evenly combined.
8. Fold in the walnuts until just evenly distributed, no more than a few strokes to avoid overmixing.
9. Using an ice cream scoop, scoop the batter into the prepared muffin cups, filling them three-fourths full.
10. Sprinkle evenly with brown sugar and chopped walnuts, lightly pressing them into the batter.
11. Bake until the muffins are golden and springy to the touch. A toothpick inserted into the center comes out clean, 20 to 25 minutes. Start checking for doneness at 20 minutes.
12. Transfer the pan to a wire rack and let cool for 5 minutes. Unmold the muffins and you can serve them warm with butter or place them onto the wire rack to cool to room temperature so you can top them with the glaze.

1. Add the powdered sugar to a medium bowl, add two tablespoons of whole milk and vanilla extract, mix with a spoon until fully combined with no lumps.
2. If the mixture is too thick add one more tablespoon of milk. I like the glaze on the thicker side, yet pourable, so it looks white and shiny on the muffins, not transparent.
3. After the muffins have cooled, use a fork or spoon to drizzle the icing over the tops.
4. Let sit for 10-15 minutes for the glaze to settle.
5. Serve and enjoy!

HOMEMADE Blueberry Jam recipe made from 1 pint of blueberries! This easy to make no pectin, no sugar recipe is perfect for eating and canning. This healthy jam is delicious served over toast, pancakes, french toast and ice cream!

We’re jammin’, I wanna jam it wid you. We’re jammin’, jammin’, And I hope you like blueberry jammin’, too.

I was craving fresh blueberry jam but I didn’t want to make a big batch of it, in fact I wanted to make jam with just 1 pint of blueberries. Maybe you’ll pick fresh blueberries from your garden or maybe you’ll pick up a pint of blueberries from the farmers market, either way you can enjoy this easy and quick recipe.

1 Pint Blueberry Jam

This jam recipe is incredibly easy to make! You’ll want to add 1 pint blueberries, honey, cinnamon and lemon juice to a saucepan. Bring it to a boil for about 30 minutes, or until it’s jam consistency, giving it a stir every few minutes to make sure it doesn’t stick to the pot.

This jam recipe can easily be tweaked to other berries – like blackberries or raspberries too! A few people reached out to me to ask me if they could use frozen blueberries in the recipe instead of fresh… well you can!

I prefer fresh berries for this recipe but frozen berries will still taste good. Just make sure to defrost the blueberries before you add to the pan, and keep a eye on the jam as the berries might cooker quicker than fresh ones.

How many cups is 1 pint of blueberries?

1 pint of blueberries equals about 2 cups fresh blueberries.

Don’t you love how flavorful blueberries are? I love that they’re so tiny but filled with flavor! They’re great to add to mini blueberry muffins, overnight oats, blueberry buckle or just enjoy on a piece of toast (like this jam!). In case you needed more reason to like blueberries, they also are high in antioxidants, boost brain health, support digestion and promote heart health!

I love spreading this blueberry jam on toast, scones (here’s my easy scones recipe), muffins, peanut butter and jelly sandwiches, pancakes, french toast or more. It’s also delicious served over ice cream! However you serve it – I hope you enjoy it!

Looking for more jam recipes?

If you like this Blueberry Jam recipe, try these other family favorite jams:

Need more Summer recipes? Try my Cantaloupe Salad and Half Sour Pickles!

The best Blackberry Jam Muffins are made with small batch homemade quick jam folded into a fluffy batter. But, fear not, you can make yours with whatever good quality jam you have on hand.

I sometimes think that I was born in the wrong century, or perhaps later than I should have been in this one. I love to make jams, preserves and chutneys. Maybe it’s because I don’t live in the early 1900s and have to do it. Like homework, it’s always more fun to do if it’s not your own assignment, amirite? I can hardly imagine either of my grandmothers putting up just one jar of jam or chowchow at a time. They are probably tsk-ing at me right now.

Dubai and the UAE in general have much more locally grown fresh produce available since I arrived six years ago, but except for dates, fruit is still flown in so it’s expensive. So much so that I cannot pass up produce when it is on sale, especially berries and summer fruit like peaches and nectarines.

This week it was blackberries. I cooked them down into a quick jam – no pectin, just lemon juice and sugar – then because it is Muffin Monday, I used one-third cup to make these lovely muffins. So good! And, the best part is that once the muffins are gone, we will still enjoy blackberries for weeks to come. If you’d like to make my quick blackberry jam, find that recipe here.

Quick Blackberry Jam Muffins

Combine my favorite easy quick bread breakfast muffin recipe with your favorite jam (or my quick blackberry jam) to make these delicious muffins for breakfast or snack time. I topped each with an extra blackberry before baking. As you can see from the photos, they sank, making a little tart surprise in the middle of each. Skip that step if you’d like.

Ingredients
2 cups or 250g all purpose flour
¾ cup or 150g sugar
2 teaspoons baking powder
1 teaspoon baking powder
½ teaspoon salt
1 cup or 240ml minus 2 tablespoons milk (*instructions below)
2 tablespoons lemon juice
1/3 cup or 78ml canola or other light oil
2 large eggs
1/3 cup or 78ml blackberry jam

12 whole blackberries to decorate – optional

Method
Preheat oven to 350°F or 180°C. Generously grease cups and top of 12-cup muffin pan or line it with paper muffin cups.

*Put your lemon juice in a measuring vessel and then add milk up to the 1 cup or 240ml mark. Set aside.

Whisk your flour, sugar, baking powder, baking soda and salt together in a large bowl.

In another bowl, whisk together your soured milk, oil and eggs.

All at once, add the wet ingredients to the dry. Gently fold just until dry ingredients are moistened. There may be little bits of flour showing and that’s just fine.

Spoon the blackberry jam on to the batter, then fold it in. You want ribbons of jam, not a homogenous batter.

Divide your batter relatively evenly between the 12 muffin cups. Top each with a whole blackberry, if desired. As I mentioned above, they sunk. I was hoping for a decoration on top but instead got a little surprise inside. All good either way.

Bake the muffins for 20-25 minutes in your preheated oven, or until they are golden.

Remove the pan from the oven and let cool 10-15 minutes before removing muffins from the pan.

Check out all of the wonderful muffins my Muffin Monday group has for you today!

• Egg-free Mini Chocolate Chips Muffins from A Day in the Life on the Farm
• Healthy Apple Cider Donut Hole Muffins from Farm Fresh Feasts
• Marble Muffins from Passion Kneaded
• Pumpkin Raisin Bran Muffins from Karen’s Kitchen Stories
• Quick Blackberry Jam Muffins from Food Lust People Love

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How to make freezer jam in minutes with a quick and easy, no-cook strawberry jam recipe that uses simple ingredients. Why buy store bought when you can make your own delicious jam filled with delicious berry chunks?

Mmmm, one of the main reasons I love spring is because it’s the beginning of a long and hopefully very productive berry season, starting with strawberries. Our favorite strawberry pie and strawberry jam recipe in mind, we go strawberry picking every May, filled with the notion of making plenty of freezer jam to last the whole year long.

Of course, after strawberries come blueberries, then blackberries, then peaches, then apples… And I know peaches and apples aren’t berries; but peach jam is delicious, blackberry jam is amazing, apple jelly is so easy to make, and apple butter is another one of our favorites.

The last few years we’ve used a different brand of pectin than what we used before.

I really like using Ball RealFruit Instant Pectin because it calls for way less sugar, and I also love that I don’t have to cook a thing.

Simply mix the ingredients together, and you’ve got a whole batch of jam. Don’t worry, I’ll walk you through the whole thing… It’s quick, painless, and so easy.

Your reward at the end will be about 8 jelly jars full of the most delicious no cook strawberry freezer jam ever. Let’s make some jam, shall we?

Tips for how to prep strawberries for this strawberry jam recipe:

You’ll likely need 3 to 4 quarts of berries for 8 jars of jam. Here’s how to get them ready…

• First, wash and dry the berries. I like to soak mine in a vinegar water solution for 5 to 10 minutes, then rinse well.
• Then just pat the berries dry with a towel.
• Next use a paring knife to stem the berries.

• Slice the berries in half, lengthwise.

• Once your bowl is full, crush the berries with a potato masher; or you can puree them with a blender.

When you’re done, you’ll be ready to mix up a quick batch of freezer jam.

Tips for how to make strawberry jam, the quick and easy way:

According to the Pectin Calculator, this recipe should really only make 6 jars of jam. I consistently get 8 jelly jars and call it a win.

First of all, prep your jars, as well as the lids and bands. Make sure everything is clean and dry.

You’ll need to stir together the sugar and pectin in a large mixing bowl.

Then add the crushed berries to your sugar/pectin mixture; stir together for a good 3 to 4 minutes, just to make sure everything’s dissolved and mixed up well.

Using a jar funnel, pour the jam into each prepared jar… You can use a ladle, or I like to use a really small liquid measuring cup to dip and pour. It makes the process so easy and less messy.

Be sure to leave about a 1/2-inch gap at the top of each jar to allow for expansion in the freezer. Wipe the top of each jar with a wet towel or rag, place the lid on, and tighten the band.

Let the jars stand for about 30 minutes, then either refrigerate or freeze. Ball says the jam keeps up to 3 weeks in the refrigerator and up to 1 year in the freezer.

Before you put your jam in the freezer, be sure to write what it is and the year on the lid, so you know when you made it.

And that’s really all there is to it. So simple and easy, and it tastes so good on biscuits, toast, butterhorn rolls, chocolate chip pancakes, and especially easy homemade vanilla ice cream!

I even use this strawberry jam at Christmas time for my reindeer thumbprint cookies. It makes the brightest red nose for Rudolph.

Description

This section is from the book “Temperance Cook Book”, by Mary G. Smith. Also available from Amazon: Temperance Cook Book.

Wheat Muffins

One and one-half cups of sweet milk, two eggs, one tablespoonful of butter, two heaping teaspoonfuls of Equity baking-powder, flour enough to make a smooth batter. Bake in muffin-rings in a hot oven. Add teaspoonful of salt.

Corn Muffins

One-half cup of butter, one cup of white sugar, one cup of sweet milk, one cup of flour, two cups of cornmeal, three eggs, three teaspoonfuls of Equity baking-powder. Stir the butter and sugar to a cream, add the beaten eggs, then the flour with the baking-powder; beat ten minutes; add the milk and corn-meal; bake in muffin-rings or jam-pans, in a very hot oven. This recipe makes a very nice Johnny cake.

Hominy Muffins

Two and one-half cupfuls of fine hominy, four cupfuls of sour milk, four eggs, one-half cup of butter and lard mixed, three tablespoonfuls of white sugar, one and one-half coffeecupfuls of flour, one teaspoonful of soda. Beat the hominy smooth, stir in the milk, then the butter, sugar and salt, next the eggs, well beaten; add the soda, dissolved in a little hot water, and stir in the flour. Bake in muffin-rings, in a hot oven. They are delicious if rightly made.

Rice Muffins

One cup of cold, boiled rice, one pint of flour, two well beaten eggs, one quart of milk, one tablespoonful of lard or butter, one teaspoonful of salt, and two of Equity baking-powder. Beat hard, put in muffin-rings, and bake quickly.

Cornmeal Cakes

To one quart of mush, add, when hot, one-half cup unmelted lard, salt it well when luke-warm, add one-half cup of yeast; make this at noon, and at night add a small teaspoonful of soda, and knead in wheat flour as for biscuits. In the morning, mould into biscuits, and let them rise in the pan before baking. Bake in a quick oven.

Graham Muffin’s

One and a half pints of Graham flour, one-half pint of wheat flour, pint cup three-fourths full of sour milk; add sour cream, until full, soda to sweeten, a little molasses and salt Bake in hot gem-pans.

Cream Mufftns

One cup of sweet cream, and the same of sweet milk, one pint of flour, three eggs, one tablespoonful of melted butter, one teaspoonful of Equity baking-powder and the same of salt, one tablespoonful of white sugar. Beat the eggs very light, the yolks and whites separately; add the milk to the yolks, put in the salt, shortening, and flour, and lastly the whites of the eggs, stirring lightly. Bake immediately, in well greased rings, half filled with the batter. Your oven should be hot, and the muffins sent to the table as. soon as they are taken up. Yon can use buttermilk instead of cream by adding one-half teaspoonful of soda to the buttermilk, and one teaspoonful of Equity baking-powder to the flour.

Graham Muffins

Three cups of Graham flour, one cup of white flour, one quart of sweet milk, three-fourths of a cup of yeast, one tablespoonful of lard or butter, one teaspoonful of salt, two tablespoonfuls of sugar. Set to rise over night; in the morning, put in muffin-rings and let them get light before baking. bake twenty minutes in a quick oven.

Hi! It’s me, Lilly. When I was 6, I went to an amazing bakery called Muffin Street, and I fell in love … with a Raspberry Cheesecake muffin! In honor of that life-changing muffin, meet the Jammin’ Oat Muffin.

Ingredients

• Cooking spray
• 6 ounces unbleached all-purpose flour (about 1 1/3 cups)
• 3/4 cup quick-cooking steel-cut oats
• 1/3 cup packed brown sugar
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 1 large egg
• 3/4 cup 1% low-fat milk
• 1/4 cup canola oil
• 1/4 cup maple syrup
• 1/4 cup raspberry preserves or jam

Nutritional Information

• Calories 243
• Fat 6g
• Satfat 0.7g
• Monofat 3.4g
• Polyfat 1.7g
• Protein 4g
• Carbohydrate 44g
• Fiber 2g
• Cholesterol 16mg
• Iron 2mg
• Sodium 133mg
• Calcium 83mg

How to Make It

Preheat oven to 400°.

Lightly coat a 12-cup muffin tin with cooking spray; set aside. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, brown sugar, baking powder, and salt in a large bowl.

Crack egg into a medium bowl, and beat lightly with a fork. Add milk, oil, and maple syrup; mix well.

Pour egg mixture into flour mixture, and stir until combined (mixture should still be lumpy and very wet). Spoon 1/3 cup batter into each muffin cup. Spoon 1 teaspoon preserves or jam into center of each cup of batter. Bake at 400° for 16 minutes or until muffins spring back when touched lightly in centers. Cool in pan for 5 minutes. Place muffins on a wire rack. Cool 15 minutes before serving.

Dash for the door with a satiated and satisfied stomach by whipping up one of these wholesome muffin recipes that give traditional sugar-laden versions a run for their money. You’ll be equipped with the nutrients and energy required to power through the day. Bonus: each one boasts a unique flavour profile, so you can rotate between the recipes to keep breakfast healthy (and drool-worthy) in the months ahead.

Grain-Free Paleo Pumpkin Chocolate Chip Muffins

Swapping out white flour and sugar for their coconut counterparts makes these fibre-packed, ginger-spiced muffins a healthy and filling go-to morning meal, whether or not you’re following a paleo diet.

Healthy Blueberry-Carrot Muffins

Skip the bakery and still achieve a moist, cakey muffin that’s just-sweet-enough by baking a batch of these healthier blueberry-carrot beauties. Make them even more wholesome by swapping the light-brown sugar for a few tablespoons of maple syrup or unsweetened apple sauce.

Fruit Sweetened Mini Banana Muffins

Lower your sugar intake without skipping out on sweet morning muffin bliss. With only six grams of naturally-derived sugar (read: no refined sweeteners here) per serving, these mini breakfast bites are a must-bake.

Egg Muffins with Maple Sweet Potato Noodles, Bacon and Almond Butter

These inventive sweet-meets-savoury egg muffins are too good to pass up. They’re also paleo and gluten-free, making them a perfect portable breakfast option to suit most diets.

Zucchini & Carrot Breakfast Muffins

Made with whole-wheat flour, ground flaxseed, pumpkin seeds, grated zucchini and carrot, these muffins are heart-healthy and super flavoursome. Swap the dark brown sugar for maple syrup, unsweetened apple sauce or even date paste.

Healthy Carrot Banana and Chocolate Chip Muffins

Grated carrots, mashed bananas and flax seeds are all hiding in these delicious, chocolaty-sweet mini muffins. Pack a few for breakfast or as a more nutritious 3PM snack option.

Gluten-Free Citrus Upside-Down Muffins

Keep your energy levels up and your gluten consumption down with these healthy muffins bursting with coconut and citrusy flavours.

Vegan Blueberry Mini Muffins

Don’t let hunger stand in the way of your mid-morning productivity streak. Keep these vegan, sugar-free mini muffins on hand to help you stay full and focused until lunch.

Get the recipe for Vegan Blueberry Mini Muffins

Healthy Bran Mini Muffins

Win the battle against mid-morning hunger by packing these easy-to-make, high-fibre muffins made with healthy ingredients like apple sauce and oat bran.

Mini Almond Butter and Strawberry Muffins

No, it’s not a processed treat from the bakery. But your kids don’t need to know that as they grab these mini jam-filled muffins on their way out the door. Upgrade the nutrition factor further by using fresh strawberries or raspberries instead of jam, and pureed banana or 1/2 cup maple syrup in place of white sugar.

Healthy Morning Glory Muffins

Bake a dozen of these wholesome muffins and let the mouthwatering blend of walnuts, oats and applesauce fuel you up and keep you full until lunch.

Egg Muffins with Savoury Oatmeal Vegetable Crust

Just as not all muffins are unhealthy, they’re not all sweet, either. Take the savoury route and jump-start your day with these protein-packed paleo egg muffins baked into an oatmeal crust.

• Nut-free

serves:	12
Skill:	easy
Cost:	cheap
Prep:	25 min
Cooking:	30 min
(may take 5 mins longer)

Nutrition per portion

RDACalories326 kCal16%Fat11g16%Carbohydrates37g16%– of which Sugars22g24%Protein4g8%

This classic chocolate muffin recipe will make perfectly soft and rich in chocolate flavour muffins every time, so you can rest assured they will be a success with your friends and family.

This chocolate muffin recipe makes 12 regular sized chocolate muffins and will take about 55 mins to prepare and bake, so you can dig into these lovely little treats less than an hour from when you set off baking.

These chocolate muffins are ideal served cold with a cup of tea or warm drizzled in custard or with a scoop of ice cream for dessert. Or if you’re particularly indulgent, swap your morning cereal for one of these muffins with a handful of blueberries, raspberries and chopped strawberries on the side. Or you could even enjoy as a bake-off treat with this medley of berries topped with a squirt of cold whipped cream.

If you’ve been wondering how to make chocolate muffins from scratch, this easy muffin recipe is so simple to try. Looking for things to do with kids this weekend? You could even get the kids to help you make these. They are that simple to bake and they’ll love the experience!