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Jam Muffins

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About the bake

These are divine warm from the oven but also keep well for up to 3 days . Try them with a chunk of chocolate inside and rolled in cinnamon flavoured caster sugar too! Make sure you allow them to cool fully before rolling them in sugar.

40Total Time
15Prep Time
25Bake Time
12Serves
Easy

Method

  1. Step 1:

    Preheat the oven to 180°C (160°C fan, gas mark 3) and lightly grease a 12 hole muffin tin.

  2. Step 2:

    Place all the ingredients except the jam and sugar for dusting into a large mixing bowl and beat well with a wooden spoon until smooth. Place a spoonful of the mixture into each hole in the muffin tin.

  3. Step 3:

    Make a dip in the centre of each cake with a teaspoon, then add a teaspoonful of jam to each one. Top with a little more mixture, and spread to make sure the jam is covered.

  4. Step 4:

    Bake for 25 minutes until risen, golden and just firm to the touch.

  5. Step 5:

    Allow to cool for 10 minutes then remove from the tin and roll gently in caster sugar whilst still warm. Allow to cool then store in a cake tin.

Ingredients

    • 200g Butter (unsalted) (softened)
    • 200g Billington's Unrefined Golden Caster Sugar
    • 3 Egg(s) (free range) (medium)
    • 300g Self-raising white flour
    • 100ml Crème fraîche
    • 0.5 tsp Baking powder
    • 0.5 tsp Bicarbonate of soda
    • 12 tsp Raspberry jam
    • 3 tbsp Billington's unrefined golden caster sugar (to dust)

Utensils

  • 12 hole muffin tin
  • Large mixing bowl
  • Wooden spoon
  • Teaspoon
  • Cooling rack

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