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
- Preheat oven to 400 degrees F. Spray a 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.)
- 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:
Yield: 12 Serving Size: 1 muffinAmount Per Serving: Calories: 233Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 38mgSodium: 178mgCarbohydrates: 0gFiber: 1gSugar: 13gProtein: 4g
Looking for more muffin recipes?
Try my raspberry lemon muffins!
Lucy
Friday 11th of November 2022
These turned out good! However, I added an extra cup of milk. One thing I noticed is that this "muffin" is a lot like a scone. The batter consistency, without my extra milk, was very much a dough. And even when the extra milk was added, I noticed it has formed bonds throughout the batter- the way a dough would. I think this recipe might be better as scones than as muffins, especially if you're aiming for fluffy muffins, this is not the recipe for it. Still very delicious and my family enjoyed it very much.
Allison
Wednesday 21st of September 2022
I just tried this recipe. It was yummy! We did half strawberry jam and half grape Jam. I did have to alter the recipe a little. I needed a whole extra cup of milk. 1 cup was not enough! It was a hard brick of dough that needed a drink haha. Also, I did the 2 bowls (one dry one wet) when I added the milk and egg to the melted butter, it instantly curdled. Maybe that's why I needed the extra milk? My butter liquid was gone. Next time I would try adding the melted butter to the dry bowl, mixing it and then adding the milk, egg and vanilla. But still yummy and would make it again!
Sam
Tuesday 15th of November 2022
@Allison, it's not curdled. It's just the butter separating from the milk. It's normal, just like oil separates from other liquids. It's a fat and naturally a solid. Try it with water, it'll do the same thing. Also, if you are worried about cooking the egg, add milk first to cool down the butter. Hope this helps. And like everyone else, my muffins turned out like scones.
Laurie
Sunday 16th of October 2022
@Allison, you have to let the melted butter cool off before adding the milk and egg. If the butter is too hot, it curdles the milk and cooks the egg.
Janis
Saturday 30th of April 2022
Can fruit spread be used instead of jam? I have some delicious Raspberry Vanilla fruit spread.
Karen
Monday 4th of April 2022
Tried this recipe today .After reading the comments decided to use 1/2 cup whole wheat flour and 2 cup white flour and less baking powder, 1 teaspoon instead of the tablespoon.They turned out very nice and tasty.
Jeanne
Thursday 17th of February 2022
Made these not a fan. Batter stiff and heavy. Nobody liked them including me. I have been baking for 55 years this recipe was my worst failure. Followed instructions. Will not make again.