I filled these jelly muffins with smooth plum jam, the same jam I used for these jelly doughnuts, but you can add your favorite jelly or jam to the centers of your muffins. You can even have fun and mix it up and put a dab of different flavors of jelly and jam you have on hand in the centers of each muffin.
The muffins are vanilla flavored with a hint of almond, and the crumb is tender from butter and sour cream, a lot like these sour cream muffins with berries.
How do you get filling into the middle of a muffin?
Filling muffins with jelly or other fillings is really easy. The batter needs to be a bit thicker than cake batter, but not as stiff as cookie batter. Just thick enough so that the filling doesn't seep into it while the muffins bake.
You just fill the the muffin tin about one third full with some of the batter. Next, with an oiled thumb or the back of a spoon, press a small indentation in the middle.
Next drop a spoonful of jelly or jam in the middle, and cover with the rest of the batter and bake!
Don't worry too much about everything being perfect. If some of your jelly seeps out, that's fine!
I sprayed my muffin tin with spray oil, skipping the paper liners, but you can use muffin liners if you prefer.
While I left the tops of these muffins plain, you can top them with a streusel, sliced almonds, or sparking sugar if you want to dress them up and make them fancy.
You can serve these muffins warm, fresh from the oven, or at room temperature. If you prefer them warm, to reheat leftovers, just wrap a muffin in a paper towel and microwave for 15 to 20 seconds. They are also delicious spread with a little butter.
If you love jelly doughnuts, but don't want the mess, or if you just love having a surprise inside what appears to be a plain vanilla muffin, you need to try these!
Happy Muffin Monday. It's the last Monday of the month, which means I've got a new muffin recipe for you to try! Plus, there are even more muffin recipes from my favorite food bloggers.
- Bakery Style Double Chocolate Muffins from Making Miracles
- Cherry Chip Muffins from Jolene's Recipe Journal
- Cinnamon Sugar Muffins from A Day in the Life on the Farm
- Jelly Muffins from Karen's Kitchen Stories
- Macaroon Muffins from Passion Kneaded
- Sprouted Spelt Date Muffins from Food Lust People Love
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.
Jelly Muffins!
These jelly muffins may look like plain vanilla muffins on the outside, but there is a wonderful surprise in the center, delicious jelly or jam!
If you try them, be sure to let me know!
Another great way to use a plain vanilla batter is to fill them with white chocolate chips.
Jelly Muffins
ingredients:
- 2 cups (10 ounces/285 grams) all purpose flour
- 3/4 cup (5 1/4 ounces/150 grams) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, melted
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 1 1/4 cups (10 ounces/315 grams) sour cream
- 1/3 to 1/2 cup jelly or jam
instructions:
How to cook Jelly Muffins
- Heat your oven to 375 degrees F and spray a 12 cavity muffin tin with spray oil.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another medium bowl, whisk together the butter, eggs, vanilla, almond extract and sour cream.
- Add the wet ingredients to the dry ingredients and mix with a large spoon or rubber spatula until just combined. Lumps in the batter are okay.
- Add enough batter to each muffin cup to fill them 1/3 full.
- Make and indentation in the center of each batter filled muffin cup with an oiled spoon, and drop a heaping teaspoon of jelly in the middle.
- Add enough batter to each muffin cavity to fill it level to the top.
- Bake the muffins for about 20 to 25 minutes, until golden on top.
- Cool the muffins in the pan for 5 minutes on a wire rack. Remove the muffins from the pan.
- Serve warm or at room temperature.
249.27
11.39
6.31
33.27
0.61
32.66
15.85
3.85
284.55
60.39
This recipe was adapted from Williams Sonoma Muffins (2003, affiliate link) by Beth Hensperger, one of my favorite cookbook writers. The book includes recipes for classic muffins, fruit muffins, vegetable muffins, and savory muffins, as well as coffee cakes and a few quick breads. It's a wonderful little cookbook for muffin lovers.
Love the idea of a surprise inside! These look fantastic.
ReplyDeleteThank you!
DeleteI can imagine the look of delight on people's faces when they bite into these muffins.
ReplyDeleteIt was great!
DeleteI love the idea of using various jams in the muffins to add to the sweet element of surprise! I always have several open jars in the refrigerator.
ReplyDeleteSame here!
DeleteI love the idea of plum jam. It's a tradition from my mother's side to make plum jam from scratch- although I don't have my own tree like my Mom and grandmother did. The flavor is pure comfort. These look fantastic with it!
ReplyDeleteI love plum jam too! I bought it to make a plum sauce substitute and now I'm hooked.
DeleteThose are just fun! I love surprise inside treats! :)
ReplyDeleteWe're all kids at heart, right?
Delete