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!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings muffins

Calories 236.4kcal

Author Jenny Bullistron

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

Nutrition