Blackberry Jam-filled Muffins

A few months ago I came across a recipe for jam muffins on the blog 66squarefeet. I had never tried filling muffins with jam in place of fresh fruit, but it was very good. I adapted the original recipe by adding a streusel topping and it is now a new favorite for breakfast and snacks. I used Trader Joe’s seedless blackberry jam but you can use any thick jam for this recipe – strawberry, raspberry, cherry, plum, apricot, blueberry. The recipe doubles easily. The batter should be thick to hold the jam. I have made them with dairy and as a dairy-free version (using coconut almond milk), and the streusel topping works well with coconut oil in place of butter.

Blackberry Jam-filled Muffins

Muffin Batter
2 c. flour
1/4 c. sugar
1 Tbsp. baking powder
1/4 tsp. kosher salt
1/8 tsp. freshly grated nutmeg
1 c. whole milk or coconut almond milk
1/4 c. butter, melted or dairy free margarine
1 large egg
1 tsp. vanilla
1 (17 oz.) jar seedless blackberry jam (you will not use the whole jar)

Streusel Topping
1/3 c. flour
1/4 c. white sugar
1/4 c. light brown sugar
1/2 tsp. cinnamon
pinch of kosher salt
3-1/2 Tbsp. butter or coconut oil

Preheat oven to 375 degrees. Line a 12-cup muffin tin with paper cupcake liners. Begin by mixing the muffin batter in a medium size bowl by sifting together flour, sugar, baking powder, salt, and nutmeg. In a larger bowl combine milk, butter, egg, and vanilla. Whisk to mix well. Slowly add the sifted dry ingredients and whisk to combine but do not over mix. Make the streusel topping by combining in a bowl flour, sugars, cinnamon, and salt. Stir together, then cut in butter to form crumbs. Drop a soup spoon full of batter into the bottom of each muffin cup. Spoon a heaping teaspoon full of jam over the batter of each muffin. Top with another spoonful of batter, spreading it out with a spoon to cover the jam. Sprinkle streusel over muffins. Bake for 12-15 minutes until muffins are puffed and spring back when touched. Remove to a rack and let sit 2 minutes, then remove muffins from the tin. Makes 12 medium-size muffins.

Muffin Batter

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Fresh-baked Muffin

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This entry was posted in Breads, Breakfast, Dairy-free, Fruit, Jams and Jellies. Bookmark the permalink.

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