This is a simple muffin recipe that comes together quickly and works well for everyday baking. The jam filling adds just enough sweetness and makes these easy to enjoy any time of day.
Why You’ll Love This Recipe
This is an easy, no-fuss muffin recipe that doesn’t require any special steps. The batter is simple to mix, the jam adds a little surprise in the center, and the muffins bake quickly. They’re sturdy enough to pack, freeze well, and make a really practical option for breakfasts or snacks throughout the week. My kiddos love these yummy muffins!
Ingredients Needed
- Flour
- Brown sugar
- Cane sugar
- Baking powder
- Salt
- Egg
- Milk
- Butter
- Vanilla
- Jam
Equipment Needed
- Mixing bowl
- Measuring cups and spoons
- Whisk or wooden spoon
- Muffin tin
- Muffin liners or cooking spray
- Spoon for filling
Instructions
Preheat the oven to 400°F and prepare a muffin tin with liners or cooking spray.
In a large mixing bowl, combine the flour, brown sugar, cane sugar, baking powder, and salt. Stir to combine.
In a separate bowl, whisk together the egg, milk, melted butter, and vanilla. Add the wet ingredients to the dry ingredients and stir until just combined, being careful not to overmix.
Fill each muffin cup about halfway with batter. Create a space for the jam with a spoon and add a heaping tsp of jam to the center, then top with a little more batter until the cups are about three-quarters full.
Bake for 18–22 minutes, until the muffins are lightly golden and a toothpick pulls out clean. Allow to cool slightly before removing from the pan.
Tips & Tricks
Use a thick jam or preserves to keep the filling from sinking too much. Strawberry, raspberry, blueberry, or apricot all work well. If you’d like, peanut butter combined with the jam makes a super yummy pb&j muffin. Stirring the batter gently helps keep the muffins soft and tender.
Storage & Leftovers
Store muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. These muffins freeze well — wrap individually or throw into a freezer bag and freeze for up to 3 months. Thaw at room temperature or warm gently before serving.
I love having recipes like this around — ones that don’t take much effort but still feel thoughtful. A small batch of muffins, baked with what you have, can go a long way during a busy week.
Watch me make this recipe here:
Simple Jam Filled Muffins
Soft, lightly sweet muffins filled with a spoonful of jam. Made with simple pantry ingredients, these muffins bake quickly and freeze well for easy breakfasts and snacks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 1x
Ingredients
-
2 cups all-purpose flour
-
1/3 cup brown sugar
-
1/2 cup cane sugar
-
1 tablespoon baking powder
-
1/2 teaspoon salt
-
1 egg
-
3/4 cup milk
-
1/2 cup butter, melted
-
1 teaspoon vanilla extract
-
8 oz Jam of choice
Instructions
-
Preheat the oven to 400°F and prepare a muffin tin with liners or cooking spray.
-
In a large mixing bowl, combine the flour, brown sugar, cane sugar, baking powder, and salt. Stir to combine.
-
In a separate bowl, whisk together the egg, milk, melted butter, and vanilla. Add the wet ingredients to the dry ingredients and stir until just combined, being careful not to overmix.
-
Fill each muffin cup about halfway with batter. Add a heaping teaspoon of jam to the center of each muffin, then top with a little more batter until the cups are about three-quarters full.
-
Bake for 18–22 minutes, until the muffins are lightly golden and set in the center. Allow to cool slightly before removing from the pan.
