Delicious Jam Muffins

6/12/2020

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My granddaughter and I canned some strawberry jam the other day. I am always excited to try out the newest batch of jam. There is always a bit left over that won't quite fill a canning jar, so I put it in a jam pot that I got in Germany years ago and put it in the fridge to be used right away.

This is my pot that I purchased at the Waechtersbach Factory when we lived in Germany about 38 years ago. Back then it was still West Germany! I couldn't find this one online for you, but I will put links to ones similar at the end of the post.

Anyway, the idea came into my head that for breakfast the next morning, the strawberry jam would be great on muffins. Then, a light bulb moment happened and I thought "why not jam filled muffins?" So, I got to work and I must say that these came out pretty delicious and were a hit with my grandchildren!

The batter is simple to stir up in no time at all. After filling the muffin liners 2/3 full, I generously topped each cup of batter with the strawberry jam.

You will notice that I was using up some odds and ends of muffin tin liners. I love the cute cardboard ones that are kind of tall.
The muffins only take 20-25 minutes to bake and they come out looking wonderful!

Let them cool a bit, because the jam will be really hot! That could give a nasty tongue burn. While they cool, whip up a tasty, healthy breakfast smoothie to go with them. My grandkids had no idea that I sneaked in some beets in those smoothies that they loved!

Oh my! A jam volcano! YUM!

Of course, we didn't stop at just one. This recipe makes 10-11 muffins.

Of course, any kind of jam that you have would taste great in these muffins. But, doesn't the bright red strawberry jam look so good! I hope that you give these a try!