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Easy Muffin Recipe – Muffins Filled with Jam

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!

overhead picture of muffins

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 muffins filled with jam in a muffin tin

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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.

closeup photo of muffins filled with jam

What ingredients do I need to make jam-filled muffins?

All-Purpose Flour – All-purpose flour serves as the foundation of the muffin batter, providing structure and texture to the muffins. It’s a versatile ingredient that blends well with the other components.

White Sugar – White sugar adds sweetness to the muffins, enhancing their overall flavor. It also contributes to the muffins’ tenderness and moistness.

Baking Powder – Baking powder is a leavening agent that helps the muffins rise, giving them a light and fluffy texture. It ensures that the muffins achieve the desired height and tenderness during baking.

Salt – Salt is a flavor enhancer that balances the sugar’s sweetness and enhances the muffins’ overall taste. It’s a subtle but essential ingredient for achieving the perfect flavor profile.

Milk – Milk provides moisture and helps bind the ingredients together, contributing to the muffins’ tenderness and ensuring a moist crumb texture.

Melted Butter – Melted butter adds richness, flavor, and moisture to the muffins. It also helps create a tender crumb and enhances the overall taste.

One Egg – The egg acts as a binder, helping to hold the muffin batter together. It also adds moisture and binds the ingredients together.

Vanilla Extract – Vanilla extract imparts a pleasant aroma and flavor to the muffins, enhancing their overall taste profile with a hint of warmth and sweetness.

Jam or Preserves – Jam or preserves serve as a delightful filling for the muffins, creating a burst of fruity flavor and sweetness in the center. They also add a touch of color and visual appeal.

These ingredients, when combined, create a versatile muffin batter that can be customized with your choice of jam or preserves to make a delicious, slightly sweet, and tender muffin with a delightful surprise in the center—a perfect treat for breakfast or as a snack.

muffin being held

How do I make muffins filled with jam?

Start by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius).

To ensure your muffins release quickly, take a muffin tin and give it a quick spray with non-stick cooking spray, then set it aside, ready for action.

In a large mixing bowl, combine the dry ingredients. That includes the all-purpose flour, white sugar, baking powder, and salt.

Use a wire whisk to blend them thoroughly, ensuring even distribution of these essential components.

In another medium-sized bowl, it’s time to tackle the wet ingredients. Beat the milk, melted butter, large egg, and vanilla extract together using a fork.

Give it a good blend until everything is combined.

Now, it’s the exciting moment when the wet meets the dry. Add the milk mixture to the flour mixture and gently stir until they come together.

It’s essential not to overmix; a slightly lumpy batter is perfectly fine. These lumps will help create those lovely nooks and crannies in your muffins.

muffin with vein of jam and a cup of coffee

Fill each muffin pan cup one-third full with the batter to bring it all together.

The magic touch comes: drop a generous teaspoon of your favorite jam or preserves on top of the batter in each cup.

This is where the filling surprise begins to take shape. Top each one with the remaining batter to seal in that fruity goodness.

Slide your muffin tin into the preheated oven and let them bake until they’re beautifully golden and a toothpick inserted into the center of a muffin comes out clean.

This typically takes around 20 to 25 minutes, but keep an eye on them to ensure they reach that perfect level of doneness.

As they emerge from the oven, let your muffins cool for a few minutes in the tin before carefully removing them.

Give them the space they deserve to cool completely on a wire rack, allowing the flavors to settle and the textures to reach their peak.

For those delicious leftovers (if there are any), store your muffins in a sealable container to keep them fresh for future enjoyment.

These easy muffins filled with jam are delightful and a sweet treat to savor for breakfast or as a lovely snack.

pile of muffins with cup of coffee in the background

Can I use jelly instead of jam?

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

Farmer’s markets are filled with amazing jams and preserves – 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.

Looking for more muffin recipes? Try these 3-ingredient Nutella muffins or Strawberry Muffins.

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! |

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!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 236.4kcal


  • 2 ½ cups all-purpose flour
  • ½ cup white sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 ¼ cup milk
  • ½ cup butter melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¼ cup jam or preserves


  • Preheat oven to 400℉. 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.



Serving: 1muffin | Calories: 236.4kcal | Carbohydrates: 34.6g | Protein: 4.1g | Fat: 9.1g | Saturated Fat: 5.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.3g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 281.5mg | Potassium: 79.7mg | Fiber: 0.8g | Sugar: 13.1g | Vitamin A: 297.9IU | Vitamin C: 0.6mg | Calcium: 99.8mg | Iron: 1.4mg
Tried this recipe?Let us know how it was!

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4.39 from 213 votes (211 ratings without comment)
Recipe Rating


Sunday 7th of May 2023



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.


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!


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.


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.


Saturday 30th of April 2022

Can fruit spread be used instead of jam? I have some delicious Raspberry Vanilla fruit spread.


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.