Jam-Filled Muffins ~ Muffin Monday

It’s Monday again and that means it’s muffin time! This is only my second week doing this but I’m really enjoying having fresh out of the oven muffins for breakfast each week. The wonderful thing about muffins is that they take hardly any time at all to prepare which makes them the perfect quick homemade breakfast. I made these muffins yesterday and the entire process was so quick that half an hour later Maddy and I were munching away on still warm muffins. It doesn’t get any better than that. I even gave my mother-in-law a call and told her to pass by on her way to work for a few fresh muffins to go.

This week’s recipe is a jam-filled muffin that was so divine. You can use whatever flavor jam you like. I went with an apricot preserve because that’s what I had on hand. The batter has lemon zest in it which is such a fresh compliment. I also added a little yogurt to the batter which yields such a moist, flavorful muffin. These were definitely a hit, quick to make and will certainly be made again in the future.



Jam-Filled Muffins  Adapted from AllRecipes.com

1 3/4 cups all-purpose flour

1/2 cup sugar (I used vanilla sugar)

1 Tablespoon baking powder

1/2 teaspoon salt

1/4 cup plain whole milk yogurt

2/3 cup milk

1/3 cup of butter, melted and cooled

2 eggs

2 teaspoons lemon zest, finely grated

1/2 cup of jam (I used apricot preserves)

– Preheat the oven to 400F.

– In a large bowl, combine flour, sugar, baking powder and salt.

– In another bowl, lightly beat eggs, yogurt, milk, cooled butter and lemon zest.

– Add dry ingredients into wet ingredients and the stir until just moistened.  Don’t overmix.

– Spoon a little batter into each muffin tin, make a well, add a bit of jam, spoon the remaining batter on top of each muffin.

– Bake in a preheated oven for 20 minutes or until golden.

– Enjoy!

 Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

About FoodBabbles

I'm just a girl with a passion for good food. Especially the sweet side of life. I love to eat it, make it, read about it... if it has to do with food, it's for me. I'd like to share my food, writing and photos with you. Sometimes they come out great. Other times, well... there are some mishaps but I'll share those with you too. I'm only human! Either way, I enjoy it and hope you will too! So here are sugary, sweet culinary delights from my talented yet dangerously klutzy hands so obviously not bred to work with sharp knives and hot ovens.
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14 Responses to Jam-Filled Muffins ~ Muffin Monday

  1. Baker Street says:

    Apricot jam. Mmmm.. these were really simple and a recipe that is so easily adaptable.

  2. I’m getting really used to having muffins on hand for breakfast for part of the week now. It’s great, isn’t it? Nice choice putting apricot preserves in yours. They’re gorgeous!

  3. I missed welcoming you last week… so welcome to Muffin Monday! 🙂 I love your addition of apricot preserves! One of my very favourites!

  4. Anita Menon says:

    Beautiful muffins. Your muffins look a lot similar to mine with the exception of jam choice. Lovely to be baking together.

  5. Your muffins look absolutely divine! 🙂

  6. Mmmm…bet the yoghurt made these muffins super moist. They look beautiful – picture perfect 🙂

  7. I put yogurt on mine, too! Liked that you used vanilla sugar and apricot – they look great!

  8. Your muffins look so good. I used yogurt in mine as well.

  9. I love your post, love your photos and most of all, love the Muffins! How superb they look! Glad to bake along with you this week!

  10. Pingback: Hazelnut Muffins Two Ways ~ #MuffinMonday | FoodBabbles

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