Quick Jamin Muffins
Elevate your mornings with these delightful Quick Jamin Muffins—a simple, fuss-free recipe that delivers a burst of sweetness in every bite. Light and fluffy, these homemade muffins are filled with a hidden pocket of your favorite jam, whether it’s strawberry, raspberry, or apricot, making them a perfect treat for breakfast, brunch, or a snack on the go. With just 10 minutes of prep time and everyday pantry staples like all-purpose flour, milk, and vanilla, this recipe is ideal for busy bakers looking for convenience without sacrificing flavor. Baking these muffins is a breeze, and the optional dusting of powdered sugar adds a bakery-style finishing touch. Whether served warm or cooled, these jam-filled treasures are sure to become a household favorite!
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Ingredients
- 2 cups all-purpose flour
- 0.5 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cups milk
- 0.25 cups vegetable oil
- 1 teaspoons vanilla extract
- 1 large egg
- 0.5 cups your favorite jam (e.g., strawberry, raspberry, or apricot)
- 2 tablespoons powdered sugar (optional, for dusting)
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
Step 2
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
Step 3
In a separate bowl, mix the milk, vegetable oil, vanilla extract, and egg until smooth and cohesive.
Step 4
Pour the wet ingredients into the bowl with the dry ingredients and stir together until just combined. Do not overmix; the batter should be slightly lumpy.
Step 5
Spoon half of the batter into the prepared muffin cups, filling them about halfway.
Step 6
Add about 1 teaspoon of your favorite jam to the center of each muffin cup on top of the batter.
Step 7
Cover the jam with the remaining batter, ensuring the jam is fully sealed inside the batter.
Step 8
Bake in the preheated oven for 15-18 minutes, or until the tops are lightly golden and a toothpick inserted into the edge of a muffin (not the jam center) comes out clean.
Step 9
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Optional: Once the muffins are cooled, dust the tops with powdered sugar for a finishing touch.
Nutrition Facts
| Serving size | (786.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2276.0 |
| Total Fat 66.3g | 0% |
| Saturated Fat 12.2g | 0% |
| Polyunsaturated Fat 35.7g | |
| Cholesterol 236.0mg | 0% |
| Sodium 2292.7mg | 0% |
| Total Carbohydrate 390.3g | 0% |
| Dietary Fiber 7.7g | 0% |
| Total Sugars 185.1g | |
| Protein 37.5g | 0% |
| Vitamin D 134.3IU | 0% |
| Calcium 299.8mg | 0% |
| Iron 12.6mg | 0% |
| Potassium 742.3mg | 0% |
Source of Calories