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Jam-filled Muffins

"Kids and adults love the sweet surprise inside each muffin," reports Jessie MacLeod of St. Stephen, New Brunswick. "They go great in any lunch."
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    12 servings


  • 1-3/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2/3 cup milk
  • 1/3 cup butter, melted
  • 1 teaspoon grated lemon zest
  • 1/2 cup raspberry or strawberry jam


  • In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, lightly beat eggs; add milk, butter and lemon zest. Pour into dry ingredients and stir just until moistened. Spoon half of the batter into 12 greased or paper-lined muffin cups. Make a well in the center of each; add jam. Spoon remaining batter over jam. Bake at 400° for 20-25 minutes or until golden.
Nutrition Facts
1 each: 197 calories, 7g fat (4g saturated fat), 51mg cholesterol, 267mg sodium, 32g carbohydrate (17g sugars, 1g fiber), 3g protein.

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Average Rating:
  • grandmascooking22
    May 30, 2018

    Really good. I added 2 tsp. of jam in each muffin. I used chokecherry jam.

  • tarsmommy
    Sep 4, 2016

    Pretty good! I added 1/2 t cinnamon. I also sprinkled the tops with granola (next time I might try coarse sugar). I also would add just a little more jam...maybe a full teaspoon for each muffin. All in all, a good muffin and one you could experiment with (orange zest, different jams, etc.) PS I used plum preserves and they were excellent!

  • marijkemm
    Jul 15, 2009

    No comment left