Surprise Muffins Recipe -
Surprise Muffins Recipe
  • READY IN 35 mins

Surprise Muffins

Recipe by  

"I found an old recipes book of my grandmother's and decided to let her recipes and great cooking live on."

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Ingredients Edit and Save

Original recipe makes 1 dozen Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    35 mins


  1. Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
  2. Stir together flour, wheat germ, baking powder, salt and brown sugar. In a separate bowl, mix together butter, egg and buttermilk. Stir milk mixture into dry ingredients; mix just until combined. Fill prepared muffin cups half full with batter. Make a depression in the center of each muffin and drop in 1 teaspoon of jam. Cover jam with additional batter.
  3. Bake in preheated oven for 20 to 25 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jan 03, 2004

A word to the wise: don't fill the tins with the jam directly in the middle! The jam bubbled up through the top of the muffins, creating a small mess. I bet putting the jam in sooner/deeper would have alleviated this somewhat. Trying to be as health-conscious as possible, I subbed applesauce for the butter, and they turned out fine. A good, healthy muffin, with a nice taste. Oh, and I think raspberry jam tastes the best. :-)

Most Helpful Critical Review
Sep 15, 2010

I followed this recipe as written. It directs to either grease your muffin tin, or line with papers, and I chose to grease. Well, the jam seemed to sink, and all but two of the muffins lost their bottoms in the pan, and as I seem to be the only reviewer who had this happen, I'm guessing I was probably the only one who didn't use liners. The recipe also directs to make a depression in the batter to drop the jam in to. I'm also guessing this contributed to the problem. I baked them at 400 degrees and they were a little over done at 20 minutes, so I can't imagine how overdone they would be if baked at 425. 350 to 375 for 20 minutes would be acceptable for these. Problems aside, these weren't outstanding enough in any aspect for me to attempt again.


38 Ratings

Oct 19, 2008

Batter portion was a little bland. Next time I will add cinnamon and Vanilla.

May 16, 2012

After reading reviews I learned three things: 1- use liners 2- 350 degrees for 20 min 3- add 1/2 tsp cinn and vanilla. VERY good! I had no spilling and the muffins were moist and flavorful. I win!

May 24, 2012

I followed the recipe closely, only using "soured" lactose-free milk and vegetable oil in place of the butter because I was feeding a child with a lactose sensitivity. I used a homemade strawberry freezer jam in these muffins. I did bake the muffins at 350* for 20 minutes, based on other reviews I'd read. For me, these were a mess. I had the same issue that another reviewer had--the jam bubbled through the muffin batter and made a mess all over my muffin tin and in the oven. I don't know what I did wrong but I'm not patient enough to try these again. Not only were these pretty much unedible, I had quite the mess to clean up after.

Sep 27, 2007

I burnt my tongue eating these hot out of the oven and still couldn't stop! Oh and as for the concerns over jam bubbling to the top: mine was right at the top (barely covered with batter) and still didn't bubble over. In fact it sank during baking and ended up close to the bottom. So I would say it's safer to add it closer to the top than at the bottom.

Sep 28, 2008

The recipe is way off for temperature of the oven and for time baked. Do not, if cooking at 425 leave these muffins in for anywhere near 20 will get hockey pucks

Feb 10, 2012

So good! Next time I might try less butter to make them a little healthier but as written they are seriously good! It only made 9 muffins for me. Oh, and I baked them at 350 not 425.


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  • Calories
  • 158 kcal
  • 8%
  • Carbohydrates
  • 22.9 g
  • 7%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 345 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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