Can I make smaller muffins using this recipe?

Yes, you definitely can make mini muffins. Simply follow the recipe instructions exactly as written, but pour the batter into a mini muffin tin instead of a standard one.

Does the baking time change for mini muffins?

Yes, mini muffins will bake much faster than regular sized ones. You will need to shorten the baking time to approximately 9 to 11 minutes.

What is the best way to store these muffins?

Once the muffins have cooled completely, store them in an airtight container. You can keep them stored airtight at room temperature for about 2 to 3 days.

Can I keep the muffins for longer than a few days?

Yes, if you need to store them for a bit longer, placing the airtight container in the refrigerator can extend their freshness to about 5 to 7 days.

Are these muffins suitable for freezing?

Absolutely. Muffins freeze very well. After they have cooled completely, put them into an airtight container or a freezer safe bag.

How long can they stay in the freezer?

When stored properly in an airtight freezer container, these jam muffins can last in the freezer for up to three months.

How do I thaw frozen muffins?

You can simply let the frozen muffins thaw at room temperature for an hour or two. If you like them warm, you can heat one in the microwave for about 20 seconds after thawing.

Easy Jam Filled Muffins Recipe (Quick Breakfast!)

Description

These Jam Filled Muffins are wonderfully tender and burst with your favorite fruity jam filling! They are easy to make and disappear quickly, perfect for breakfast or a snack!

Ingredients

2 cups (250 grams) all-purpose flour
⅓ cup (70 grams) packed light brown sugar
⅓ cup (70 grams) granulated sugar
1 tablespoon (15 grams) baking powder
½ teaspoon (3 grams) salt
1 large (50 grams) egg
¾ cup (180 ml) milk
½ cup (120 grams) melted unsalted butter
1 teaspoon (5 ml) vanilla extract
⅓ cup (80 grams) raspberry jam or your preferred flavor

Instructions

Get a bowl. Put the flour, both sugars, the baking powder, and salt into the bowl. Mix these dry things together.
In a different bowl, put the egg, milk, melted butter, and vanilla. Mix these wet things well.
Add the bowl of wet ingredients to the bowl with the dry ingredients. Stir everything just until the dry ingredients are mixed in. Do not mix too much.
Scoop about half of the muffin batter into paper-lined or greased muffin cups. Place a small amount of jam, about 1 teaspoon, right in the middle of the batter in each cup. Add the rest of the muffin batter on top of the jam, filling each cup about two-thirds full.
Place the muffin tin in a preheated oven set to 400 degrees Fahrenheit (200 degrees Celsius). Bake for about 20 minutes. You will know they are done when a toothpick put into a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes. Then, gently take them out of the pan and put them on a wire rack to finish cooling.

Notes

Mini Muffins: If you want to make smaller muffins, follow the recipe just as it is written. Pour the batter into a mini muffin tin instead of a regular one. You will need to bake them for a shorter time, usually about 9 to 11 minutes.

Storage Tips: Muffins are easy to keep in the freezer. Once they are completely cool, put them into a container that seals well. They can stay in the freezer for up to three months. You can let them thaw at room temperature. If you like them warm, heat one in the microwave for about 20 seconds.

Nutrition

Serving Size: 1 muffin
Calories: 231
Sugar: 17g
Sodium: 182mg
Fat: 9g
Carbohydrates: 35g
Fiber: 1g
Protein: 3g
Cholesterol: 36mg