Recipe by Lalena
"These fruity muffins make a perfect snack or light breakfast, plus they're easy to make!"
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any flavor fruit jam
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.
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 oven...so watch them. Maybe blackberry jam just isn't the type to use in these muffins.
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
Good recipe. I made it with pear jam and my kids loved it.
YUM!! I doubled the recipe, then realized I didn't have enough grape jam. I added chunky peanut butter to make up the 2 cups needed. These muffins were FANTASTIC!!!
I found that 400 degrees was way too hot of a temperature, my muffins burned after about 15 minutes. The texture was fabulous and the preparation easy, but the flavor was a little on the sweet side.
These muffins were great! My husband and my kids loved them. I was looking for a recipe one Sunday morning that didn't take very many ingredients and I found it. They were easy and delicious! I baked them at 325 and used Raspberry Jam. Very good. Tnanks!
I used strawberry jam for my muffins, and they're great! They are perfect for quick breakfasts, and have a sort of yogurt taste. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 50
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