Fruity Jam Muffins

    40 min

    These muffins are quick and easy to make and taste fabulous. They are predominantly flavoured with jam, so feel free to play around with different flavours.

    134 people made this

    Makes: 12 muffins

    • 250g plain flour
    • 3 teaspoons baking powder
    • 1/2 teaspoon salt
    • 100g caster sugar
    • 1 egg, beaten
    • 175ml milk
    • 4 tablespoons vegetable oil
    • 315g any flavour fruit jam

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 200 C / Gas 6. Grease or line a muffin tin with paper cases.
    2. In a large bowl, stir together the flour, baking powder, salt and sugar. Make a well in the centre. In a small bowl, beat egg, milk and oil together. Pour all at once into the well in the flour mixture. Mix quickly and lightly until moistened, do not beat. The batter will be lumpy. Gently stir in jam.
    3. Pour the batter into the prepared tin and bake at 200 C / Gas 6 for 25 minutes or until golden.

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    Reviews in English (132)


    Just made these. A breeze to prepare, quick to cook, and delicious. Added chopped walnuts and chocolate morsels to mine. Not sure what the previous reviewer meant by using a syringe to insert just the right amount of jam - as far as I understood the recipe, the jam goes right into the batter and gets mixed with the rest of it. No danger of bursting. Depending on the sugar concentration of the jam/preserves used, the added sugar could be scaled down. Great stuff, try it out yourself.  -  23 Jan 2002  (Review from Allrecipes US | Canada)


    I did not like these muffins at all! I used blackberry jam which gave the muffins an ugly color. Also, 25 minutes was too long in the watch them. Maybe blackberry jam just isn't the type to use in these muffins.  -  04 Jun 2002  (Review from Allrecipes US | Canada)


    these muffins have a very cake like consistency. They are very tasty and I would certain recommend them. I also expereinced problems at400 degrees. they seemed to come out perfect at 325 for 25 minutes  -  03 May 2000  (Review from Allrecipes US | Canada)