Jam Filled Muffins
These tender jam filled muffins have a trace of almond flavoring that perfectly complements the fruit jam filling. Plus, it’s just so fun to bite into a muffin and be surprised by the jelly filling!
These jam filled muffins were the first muffins that I made out of the Williams-Sonoma Muffin cookbook that we got for our wedding, and it instantly sold me on this cookbook.
I still remember so clearly flipping through the pages on a Sunday afternoon and wondering what I had all the ingredients for and taking my now-beloved gold muffin tin on her maiden voyage. These jam filled muffins fit the bill and I’ve been hooked on making muffins ever since.
In the 14 years that have followed, I’ve made probably 20 different recipes from this cookbook and they’ve all been winners, but this recipe remains one of my very favorites.
These jam filled muffins are ridiculously easy (just mix them up in one bowl!) and they are even more ridiculously tasty.
And my girls think scooping jam in to the dough is the most fun thing ever, while I try not to hover too much.
The texture is amazing and the little bit of almond flavor really makes them something special.
Also, although the recipe calls for sour cream, the last time I made them, I discovered at the eleventh hour that I was OUT of sour cream and I used plain Greek yogurt instead. And I didn’t notice any difference at all.
Seriously, I cannot say enough good things about these jam filled muffins, but the fact that I ate four of them in one afternoon should be all you need to know.
Jam Filled Muffins
Jam-Filled Muffins
Ingredients
- 6 T butter melted
- 2 eggs
- 1 1/4 cups sour cream
- 1 t vanilla extract
- 1/4 t almond extract
- 2 cups flour I use all white-wheat
- 3/4 cup sugar
- 1 T baking powder
- 1/2 t baking soda
- 1/2 t salt
- 1/4-1/3 cup jam or jelly I generally use strawberry, but I've never had a dud flavor
Instructions
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Preheat oven to 375. Grease a muffin tin.
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In a mixing bowl or stand mixer, combine butter, eggs, sour cream and both extracts until smooth. Pour the dry ingredients on top, making sure to put the soda and baking powder on top of the flour, rather than into the wet ingredients. Whisk or mix just until combined. Mixture will be quite thick.
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Fill each muffin tin about 1/2 full. Drop a heaping teaspoon of jelly or jam into the middle of each muffin and then cover with batter until the muffin tin is full. Smooth the batter to make sure the jam is covered (I usually just do this with my fingers).
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Bake until muffins are golden on top, about 25 minutes. Let cool for a few minutes before removing from pan.
Recipe Notes
(from the Williams-Sonoma Muffins cookbook)
If you like these jam filled muffins, you might also enjoy these muffin recipes:
Photos by Heather Mildenstein
raspberry-almond muffins are my favorite. i use yogurt instead of sour cream (but it's basically the same thing), almond extract, and raspberry jam. SO GOOD.
Anything with almond extract makes me happy. I just love it and get excited when a recipe calls for it. My son doesn't like jam of any sort on anything, so these are, unfortunately, a no-go at our house. But they sure sound good to me!
This sounds yummy. Definitely going to be trying this one soon!
hmm, half day after school activity, here we come
Those sound great!
I made these yesterday. They were amazing.
These look delicious! Groovy Girl and I need to make them soon.
These look so good! I’m imagining them with my mother-in-law’s homemade jam! Yum!
Hello Janssen!
I made these fab muffins over the last weekend. This was my first attempt at making jam filled muffins. I was a bit terrified that I could screw everything up. I followed your recipe precisely, and fortunately, these turned out fantastic! The texture was amazing, and I loved that almond flavor so much. Every bite tasted like heaven. My sons ate these all up!
Thank you so much for sharing this fab idea with us. Such treasure. Looking forward to your new awesome recipes. Your blog is outstanding. I appreciate all the hard work that goes into it. Keep it up!
Best wishes,
Ann
Oh thank you so much!
Hello! Question! I want to make these muffins, but 1 tablespoon of baking powder seems like a lot. So I just want to make sure before I give them a try-Thank you!
Yep! That’s correct!
Twelve yummy muffins! There is a great jam vendor at our farmers market (name: 3 generations). I always buy too too much jam, so wanted to find more ways to use it, and buy more! I used strawberry in half the muffins, and cherry pie jam in the other. They were perfect at 23 mins. I accidentally creamed the sugar with the eggs and Greek yogurt (instead of sour cream), rather than incorporating the sugar with the dry ingredients. They turned out great!
My daughter and I just made these and they are scrumptious! We used what sour cream we had, which was about 3/4 cup, and used plain Greek yogurt to make up the difference. My daughter’s first heaping teaspoon of jam looked like too much to me so I told her to use a little less on the rest — wish I hadn’t made that correction! They’re still amazing, but the amount the recipe called for would have allowed for a bit of jam in every bite.
I made these muffins recently. They were delicious. The muffin part itself was great. My problem (I’m sure I did something wrong) is that the jam did not stay as a big ball in the center of the muffins. It kind of spread out in a line and baked into the muffin. I was only left with a tiny bit of a jam center. How do I get the jam to stay like it should?