Jammie Muffins are an easy muffin with lots of opportunities for kids to help along the way. For some reason, these muffins taste better when you make them on a lazy morning in your jammies. Let the kids help measure and add the ingredients, mix, spoon in the batter, and add the jam.
I love Jammie muffins, but they aren’t actually my favorites. We make some truly delectable muffins and breakfast breads. But those recipes take things like lemon zest, ricotta cheese, plain yogurt, or frozen cherries. These muffins don’t take anything special, and are so adaptable. I almost always have the ingredients for these.
Kids love the hidden surprise of jam in the center. They also love picking out what flavors of jam to put in the center. And there’s no reason to limit them to one flavor. Make a couple blueberry, a few strawberry, and a cherry one or two.
Ingredients:
2 cups flour (white or a combination of white/wheat
½ cup sugar
1 tablespoon baking powder
½ teaspoon salt
Pinch nutmeg or cinnamon or both
1 large egg
6 tablespoons melted and cooled butter (or liquid vegetable oil)
1 ¼ cups milk
1 teaspoon vanilla extract
Jam or preserves (about ¼ cup – in any flavors you want)
To make a dozen muffins:
Preheat your oven to 425 degrees
Oil or butter a regular size muffin pan
In a large bowl, combine the flour, sugar, baking powder, salt, and nutmeg.
In another bowl, beat the egg, then add in the melted and cooled butter (or oil), milk, and vanilla. Pour this into the dry ingredients and stir just until the batter is evenly moistened.
Into each muffin cup, put a few tablespoons of batter, until the cup is about 1/3 filled. Then comes the fun part. Place a teaspoon of any flavor preserves or jam into the center of each muffin. Fill the rest of the muffin cup with the remaining batter.
Bake for 15-20 minutes. They should be golden on top. Cool a few minutes before taking them out of the pan. The jam stays hotter longer than the outside muffin. For little children, I break the muffins open to let the jam cool so that they don’t burn their mouths. They are actually very pretty this way, the jam looks a little like a glowing jewel or geode crystals.
And you can freeze any leftovers for other, busier mornings.
More on Cooking with Kids:
Mommies Little Helper
Daddy’s Little Helper