Jam Muffins Recipe | Bread Baking

By
Donna Currie
A headshot of Donna Currie, a Contributing Writer at Serious Eats
Donna Currie

A longtime cook and baker, Donna Currie has written equipment reviews and bread recipes for Serious Eats.

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Updated August 30, 2018
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Donna Currie

Necessity may be the mother of invention, but in my house, sometimes clumsiness is the mother of breakfast. When a jar of raspberry jam fell off a shelf and the lid got a little dent, I heard the distinct thnnuck of the lid losing its seal. I put the jar in the fridge and contemplated what to do with it.

I considered cupcakes and cookies, but didn't want something quite so dessert-y. Muffins sounded good. They're single-serving, easy to transport, and fast to make.

I used raspberry jam, but any flavor would do.

I made the muffins themselves a little less sweet, because I figured the jam would add its own sugar. If you're using a very tart jam and want your muffins sweet, consider adding 1/4 cup of sugar to the muffin batter to compensate.

Recipe Details

Jam Muffins Recipe | Bread Baking

Active 15 mins
Total 40 mins
Serves 12 servings

Ingredients

  • 4 1/2 ounces (about 3/4 cup) all-purpose flour

  • 4 1/2 ounces (about 3/4 cup) white whole wheat flour

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 3/4 cup milk

  • 1/4 cup vegetable oil

  • 1 tablespoon vanilla

  • 1 large egg

  • 1/4 cup honey

  • 1/2 cup jam

Directions

  1. Preheat the oven to 375 degrees and spray 12 standard-sized muffin tins with baking spray, or line them with paper liners. Combine the flours, baking powder, and salt in a medium bowl. Whisk to combine.

  2. In a separate bowl, combine the milk, vegetable oil, vanilla, egg, and honey. Whisk to combine, making sure the honey is fully dissolved.

  3. Add the wet ingredients to the dry and stir just enough to combine. It will be lumpy. Add the jam, and fold the mixture a few times to distribute it, but leave the mixture streaky. Portion the mixture evenly into the muffin tins.

  4. Bake at 375 degrees until the muffins are browned on top and a toothpick inserted in the center of the muffins comes out clean, about 20 minutes.
    Remove the muffins from the pan and cool completely on a rack.

Nutrition Facts (per serving)
191Calories
6gFat
32gCarbs
4gProtein
×
Nutrition Facts
Servings: 12
Amount per serving
Calories191
% Daily Value*
Total Fat 6g7%
Saturated Fat 1g4%
Cholesterol 17mg6%
Sodium 188mg8%
Total Carbohydrate 32g12%
Dietary Fiber 2g6%
Total Sugars 13g
Protein 4g
Vitamin C 1mg6%
Calcium 74mg6%
Iron 1mg6%
Potassium 93mg2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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