Jam Muffins
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 12
This is a great way to use up some of the jam in your refrigerator.
  • 2¼ cups all purpose flour
  • ½ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup raspberry jam
  • ⅓ cup vegetable oil
  • ½ cup milk
  • ½ cup sour cream
  • 2 eggs
  • 1 teaspoon vanilla extract
Topping and Streusel
  • 12 teaspoons raspberry jam (or other fruity preserves)
  • ¼ cup butter, melted
  • ⅓ cup brown sugar
  • ¼ cup all purpose flour
  • ¼ cup oats
  1. Preheat oven to 400 degrees.
  2. Mix the flour, sugar, baking powder and salt together in a medium mixing bowl. Mix wet ingredients thoroughly in another bowl. Combine the wet and dry ingredients and gently mix until the ingredients are just combined, using as few strokes as possible.
  3. Spoon the batter evenly into 12 standard muffin cups, lined with cupcake liners. Spoon one teaspoon of jam on top of the batter in each cup, allowing the jam to simply float on top of the batter.
  4. Mix streusel ingredients. Divide streusel evenly between muffin cups, covering the jam.
  5. Bake until tops are golden and a toothpick inserted into a muffin comes out clean, about 14 minutes. Remove from the oven to cool on a baking rack.
Recipe by kelly yandell at http://www.themeaningofpie.com/2013/08/jam-muffins/