Tasty fluffy muffins with a sweet jam swirl. These Easy Jam Muffins are quick and simple to make and perfect for breakfast or a mid morning snack.
Just how easy are these Easy Jam Muffins?
These Easy Jam Muffins really are easy. I love making muffins because they are so tasty but also because of how simple they are.
You don’t always want to get all of your baking equipment out every time you want something sweet.
These muffins don’t require any beating or the need for a mixer. They are a great recipe for beginner bakers as they are so simple. They are also a great recipe for children to help out with.
If jam isn’t your thing, try my Gluten Free Blueberry Muffins or Chocolate & Banana Muffins.
Why use jam for these muffins?
I do love fresh fruit, but it isn’t always the best option. If you buy fruit out of season here in the UK often lacks flavour which is definitely not what you are looking for in your bakes.
Also, I don’t know about you but I don’t always plan what I’m baking in advance.
The beauty about using jam is that people tend to have a jar hanging around in their fridge or cupboard. This makes it very easy to whip these Easy Jam Muffins up at a moments notice!
You can use whatever flavoured jam you like. Raspberry, strawberry and blueberry would go really well with the vanilla in the muffins. Experiment with whatever flavours you have in your cupboard!
I you fancy making a cake instead of a muffin, try my Raspberry & Vanilla Swirl Sheet Cake.
Easy Jam Muffin baking tips
The biggest tip I can give you when baking these Easy Jam Muffins is to try and keep the jam away from the paper cases.
If the jam escapes and touches the cases it will stick to them. This is definitely not an issue but it makes peeling the cases off a little sticky.
I would recommend stirring the jam in the bowl to loosen it. It can be a little hard straight from the jar so this makes it a bit easier to spoon onto the muffins.
How long do these muffins last for?
Like all muffins, they are best eaten on the day you bake the or the next day. I find muffins dry out quicker than other baked goods. If you don’t plan on eating them all in a couple of days you can freeze them.
Wrap each muffin individually and then put them in a bag or a container in the freezer. Get one out of the freezer and let it defrost overnight for a tasty breakfast.
other recipes you might like
- Nutella Stuffed Muffins
- Jam Thumbprint Cookies
- Easy Jam Flapjacks
- Raspberry Jam Swirl Cake
- Double Chocolate Muffins
Pin for later
Easy Jam Muffins
Tasty fluffy muffins with a sweet jam swirl. These Easy Jam Muffins are quick and simple to make and perfect for breakfast or a mid morning snack.
Ingredients
- 350 g plain flour
- 150 g caster sugar
- 3 tsp baking powder
- pinch salt
- 70 ml vegetable oil
- 320 g non fat yogurt
- 1 egg
- 1 tsp vanilla extract
- 150 g jam
Instructions
-
Preheat the oven to 180°C (fan assisted, 200°C non fan). Line a muffin tin with paper cases
-
In a large bowl mix together the flour, caster sugar, salt and baking powder
-
In a jug whisk together the vegetable oil, yogurt, egg and vanilla
-
Pour the wet ingredients into the dry ingredients and mix until just combined
-
Spoon half of the batter into to the bottom of the muffin cases
-
Flatten out the batter so that it completely covers the bottom of the cases. Spoon a small amount of the jam into the middle of each muffin case
-
Spoon the rest of the batter on top making sure the jam is covered
-
Spoon the rest of the jam on each muffin and swirl it around using a cocktail stick
-
Bake in the oven for 20 minutes or until a cocktail stick comes out clean
-
Leave to cool in the tin for 10 minutes before transferring to a wire rack and cooling completely
Recipe Notes
These are best eaten the day you bake them or the next day.
Nutritional information is given as a guide only and my vary.
Monika Dabrowski says
These look lovely and perfectly risen, I love adding yogurt to muffins, it makes them so fluffy.
Curly says
Thanks Monika. It does make them so fluffy!
Choclette says
Ooh yes. Lovely idea to swirl the jam around the muffin mixture. I make something similar, but just leave the blob of jam in the middle. I think I prefer your idea.
#CookBlogShare
Curly says
Thanks 🙂 I have Nutella muffins that I leave as a blob but I like swirling the jam in these.
Jo Allison / Jo's Kitchen Larder says
We love jammy muffins as a cheeky weekend breakfast treat from time to time, so good! Yours look perfect!
Curly says
Thanks Jo!
Kate says
My first attempt at one of Curlys Cooking recipes. Baking is not one of my strong points but this recipe was really easy to follow and turned out really well! I actually surprised myself…delicious!
Curly says
Thank you so much Kate. You’ll be a baking pro in no time at all!
Sofi says
3tsp of baking powder made them taste very bitter. I was so gutted because the texture was perfect, they even look great. Defo reduce the amount of baking powder
Curly says
Hi Sofi, sorry to hear the recipe didn’t work for you. Can I just check you used plain flour? If you used self raising flour plus the baking powder it would have the effect you mentioned.
Barbara says
Can I ask do you do the Nutella stuffed Muffins the same as the Jam Muffins.
Thank you
Curly says
Hi Barbara, yes they are the same recipe just with the different fillings 🙂