These Jam Muffins are soft, light, and subtly sweet with a burst of fruity flavor baked right on top. Perfect for breakfast or a quick snack, they're simple to make and guaranteed to be a family favorite.
This recipe was submitted by Nan, of Nan Cooks, as a part of a reader recipe contest I hosted. She called them "Breakfast Gems," a recipe she learned in her freshman home economics class back in the 70's. I couldn't resist sharing it! They remind me a bit of my Peanut Butter and Jelly Cupcakes, nostalgic and easy with a delicious homemade touch.
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Why You'll Love These Jam Muffins
Classic and nostalgic: A recipe that's been loved since the 70's and still holds up today.
Quick and easy: Mix, scoop, and bake. No fancy equipment or complicated steps.
Fruity topping: Each muffin is finished with a teaspoon of jam that bakes right into the top for flavor and color.
Key Ingredients
All-purpose flour: The base for a soft, fluffy muffin.
Sugar: Adds just enough sweetness to balance the fruit topping.
Baking powder: Helps the muffins rise tall and light
Egg: Binds the batter and adds richness.
Oil: Keeps the muffins moist and tender.
Milk: Thins the batter and adds moisture.
Crushed pineapple: Brings a hint of tart sweetness and extra softness.
Fruit preserves: Baked on top, it adds a pop of flavor and beautiful finish.
Substitution Ideas
Replace crushed pineapple with applesauce for a slightly milder flavor with similar moisture.
Use melted butter instead of oil for a richer, more buttery taste.
Swap out the jam for lemon curd or Nutella for a fun twist on the fruity topping.
Variations
Mini muffins: Bake in a mini muffin tin and reduce the baking time to 12-15 minutes.
Cinnamon sugar top: Skip the jam and sprinkle with cinnamon sugar before baking.
Double fruit: Stir chopped dried fruit into the batter and still top with jam.
Top Tips
- Don't overmix the batter; stir until just moistened.
- Use a thick jam or preserve that won't run off the muffin top.
- Fill muffin cups no more than ½ full to keep the jam from sinking.
Storage Tips
- Store in an airtight container at room temperature for up to 3 days.
- Freeze muffins for up to 2 months.
Serve with...
These jam muffins are delicious warm with butter or served with a side of Air Fryer Bacon and a Salted Caramel Mocha Latte. They also pair well with fresh fruit or a light yogurt bowl for brunch.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Jam Muffins (Gem Muffins)
Equipment
- Large glass measure
- Wooden spoon
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Ingredients
Instructions
- Preheat oven to 400°F.
- In a large bowl, mix together flour, sugar, baking powder, and salt.
- In a 2 cup glass measuring cup, whisk together egg, oil, milk, and pineapple.
- Add wet ingredients to dry ingredients, and stir until just combined.
- Spoon batter into muffin cups until ½ full.
- Top each muffin with a teaspoon of jam preserves.
- Bake for 20minutes.
Bellini Valli says
I love all things with a surpise inside Shelby.
Cristine says
They look great!
theprofessionalpalate says
Love your site... it's one of the first I started reading. I see you mention so many online cooking clubs & cook alongs... Any chance you could do a posting listing all the ones you recommend?
pegasuslegend says
Ok you make me breakfast here and cant reach it!~ love the jam inside looks like I can eat the picture great job !