These fruity muffins are simple to make and are the ideal snack or light breakfast.
| Servings: | 12 |
| Yield: | 1 dozen |
Ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- ½ cup white sugar
- 1 egg, beaten
- ¾ cup milk
- ¼ cup vegetable oil
- 1 cup any flavor fruit jam
Instructions
- Preheat oven to 400 degrees F (205 degrees C).
- In a large bowl, stir together the flour, baking powder, salt and sugar. Make a well in the center. In a small bowl beat egg, milk and oil together. Pour all at once into the well in the flour mixture. Mix quickly and lightly until moistened, do not beat. The batter will be lumpy. Gently stir in jam.
- Pour the batter into the prepared pan and bake at 400 degrees F (205 degrees C) for 25 minutes or until golden.
Nutrition Facts
| Calories | 236 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 240 mg |
| Sugars | 22 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
25 mins at 400 was reported to come out with over baked or burnt muffins, so I baked mine for 30 min at 375° Perfect for standard muffin tins filled to just over 3/4 full. Nice crown. I used mulberry jam and folded it in gently to leave chunks and swirls. I also added a crumble topping (toss together 2T sugar, 1 T melted butter, 1/2 cup rolled oats).
Love these easy, peasy, variety muffins!
Very easy to mix up and had a great taste!
Great recipe! I used mixed berry jam and they turned out beautiful. I substituted butter for the vegetable oil. Super moist and not too sweet.
Easy to make, used strawberry jam. Decreased the temperature to 325 and baked for 30 mins. I might add some chocolate chips next time!
I first made these using seedless blackberry jam and they were delicious. I made them 3 other times in the same week subtituting the jam with applesauce, jam mixed with applesauce and finally applesauce and chocolate chips. Yum yum yum! This is a “keeper” recipe. Thank you!
I made these for my kids to have for breakfast in the mornings. They are very good. I used apple jelly and followed the recipe almost exactly. I did cut the sugar a little bit and I followed other recommendations on the bake temp and time. They are good but I can see what another reviewer was saying about them having a jelly biscuit texture. They’re good but not great. I will probably try again with other flavors though.
Loved it.
325 degrees F for 25 minutes is best. delicious!
They were really good! I added a little bit of extra milk (like, a 1/4 cup) because of the super thick consistency of the batter, but other than that they were great! I forgot to spray the muffin tin or use liners so they were a little hard to get out of the pan, but these were great muffins overall!
We made these this morning, and the whole family was disappointed. 400 is too hot, and 25 minutes is too long. We used blackberry jelly (which made the muffins dark brown) because it’s our favorite, but it wasn’t good at all. Overall, these were very bland and were burnt after 15 minutes at 375. I don’t recommend making these as written. The recipe would need major tweaking for my family to enjoy them, but the temp and cook time are absurd so I’d say try 325 for 15 and check them if you’re trying this. We likely won’t try this recipe again.
These muffins were super good. I used mango jam. I didn’t have enough milk, so I used 3/4 cup of water instead. I will make these again :).
the cupcakes were pretty dry, but they tasted ok.
Third time the charm. While these muffins were ok I didn’t find them outstanding. 400 is
I made this recipe with 1 12oz jar of sweet orange marmalade and 1/2cup of OJ then added a package of dried cranberries to one batch and mini chocolate chips to the other… HOLY MOLY were they TO DIE FOR
These are good! I wanted to point out that it only took 20 minutes for them to bake; so it might be best to set a timer for 18-20 minutes, to avoid overbaking them, rather than 25 minutes. I used a combination of blackberry and strawberry jam. I am eating them with butter and more strawberry jam. They’re delicious!
Good, though I baked them at 350 degrees.
These were very easy to make. I followed the recipe exactly. I think it needs more jam. It was kind of like eating a sweet roll. And be careful not to overmix the jam, and leave it in large globs in the batter. I would like to try this recipe again because I’m intrigued by the concept. Next time I want to do 2 cups of jam, and mix it in more carefully.
They turned out great. We wanted something quick for a snack so tried this with blueberry preserve. Cut the sugar to 1/4 cup but sprinkled some sugar on top. We were very pleased, and will make them again
Love these muffins. However, they were fully cooked after 14 minutes… they would have been ruined at 25 for sure. I used homemade cherry rhubarb jam my grandma use to make with ingredients from her garden. She recently passed so I loved finding this recipe. I did sub the veg oil for nonfat vanilla greek yogurt and the sugar for a few dashes of stevia (I know g’ma used lots of suger in her jam)! Perhaps this affected the cook time! Thanks so much for sharing! 😉
This was a tender and tasty muffin. I followed the advice of other reviewers and dropped the baking temp to 350 and they were perfect at 25 minutes. I used homemade peach preserves, and the little bits of peach were heavenly. Added about 1/2 tsp. vanilla to the wet ingredients, too. Can’t wait to try them again with other jams or preserves!