Cran-Raspberry Jam Filled Muffins

School kicks off for us in just over a week. My first baby will be starting kindergarten and I thought it’d be fun to start trying out some new back to school recipes. In our house, mornings can be rough. Pulling teeth kind of rough. I’m tempted to get one of those alarm clocks that rolls around the room so you have to get up to turn it off, only not for me… for her. Problem with that idea is I’ll probably still be the one to go in and shut it off. If there is anything I can do to make the start of our days go more smooth, I do it whenever possible. We’re trying to get into a new routine already, slowly but surely we’ll get there. I’m hoping anyway!

Not only would these muffins be a great way to kick off the day, but I could just as easily pack these as a snack or offer along with her lunch. To me, muffins shouldn’t be limited to one time of the day! We’re all day breakfast eaters here. Of course these shouldn’t be reserved for just the kids in your life! This variety was specifically requested seemingly forever ago by the Mr. He didn’t believe I’d ever get around to making them. Even though I had frozen cranberries, I opted to use dried cranberries instead. This way each muffin packed more cranberry flavor. A surprise tart kick is hidden within each muffin.

If you love muffins, especially ones with fruit, these are a must try. They’re moist and full of flavor. You might even want to make a double batch as I’m sure they’ll disappear fast!

Yield: Makes 10 muffins

Cran-Raspberry Jam Filled Muffins

Ingredients:

1/4C butter, softened
3/4C brown sugar
1 egg
1/8 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1C all purpose flour
1/3C plain yogurt
Zest of 1 orange
1C dried cranberries
Raspberry jam
Sugar for sprinkling

Directions:

Preheat oven to 350 degrees.

In a large bowl or stand mixer, cream butter and sugar. Add egg, mix until just dispersed throughout. Add next four dry ingredients. While mixing on low, add yogurt, orange zest and cranberries.

Line a muffin pan with 10 liners. Using a medium cookie scoop, add 1 scoop to each liner. Tap pan to flatten batter. Add 1 tsp of raspberry jam to each batter filled liner. Top off with an additional medium scoop of batter. Gently tap edges of batter to cover any visible jam. Lightly sprinkle with sugar.

Bake for 20-24 minutes or until a cake tester, comes out smooth from the outside of the muffin. Allow to cool in the pan for several minutes before removing to a wire rack. Store in a covered container or bag for up to several days. May also be frozen, labeled well.

Baked by Rachel original


Stay Connected


22 Responses to “Cran-Raspberry Jam Filled Muffins”

  1. #
    1
    IdaBaker — August 27, 2012 at 6:53 am

    I love baking muffins and quick breads with little surprises in them, like jam.

    Besides adding sweetness, I love the idea of having the fresh smell of muffins to wake up the troops.

    In my case, trying to get 4 daughters up and ready for school wasn’t always “fun.”

  2. #
    2
    Katrina @ In Katrina's Kitchen — August 27, 2012 at 6:55 am

    Mmm yum! I’m making muffins right now :) Blueberry – all of the sudden I want stuffed muffins now!

  3. #
    3
    Robyn Stone | Add a Pinch — August 27, 2012 at 8:52 am

    My mouth is watering and like Katrina, I’m craving stuffed muffins now!

  4. #
    4
    Becca @ Crumbs and Chaos — August 27, 2012 at 11:35 am

    I love the cran raspberry combo – sounds like a fabulous way to start the day!

  5. #
    5
    natalie@thesweetslife — August 27, 2012 at 11:44 am

    ooh I’ve been wanting to stuff muffins with jam and haven’t done it yet–these would definitely get ME out of bed :)

  6. #
    6
    nicole @ I am a Honey Bee — August 27, 2012 at 12:54 pm

    ooo yum! the last time I made jam muffins they were a big flop. The jam sunk to the bottom and then burned and in a fit of rage I stabbed them and threw them all in the trash.

    these look a million times better than my sad attempt.

  7. #
    7
    Jennifer @ Mother Thyme — August 27, 2012 at 1:26 pm

    I can’t believe school starts in a week! The summer flew by. What a great idea to add jam in the muffins. These looks so good!

  8. #
    8
    amanda @ fake ginger — August 27, 2012 at 1:48 pm

    Mmm, love how gooey they are inside! Good luck with school! Mine is so excited to go every morning and he jumps out of bed as soon as I open his door.

  9. #
    9
    Amy — August 27, 2012 at 2:06 pm

    The other great thing about muffins (and breakfast cookies and granola bars) – they’re portable! So when you’re racing and running late you can have her eat it in the car. (I know nothing of this *cough* because we’re never late *cough*) Also? Bring some kleenex with you the first day…er…week. For the crying. Not for her…for you. I’m totally making these!

  10. #
    10
    Micha — August 27, 2012 at 3:44 pm

    We are big muffin eaters in our household and they are for breakfast and snacks. Good luck with the morning routine, you will be pleasantly surprised how she will get into a morning routine and may wake up earlier. My oldest always slept well past 8 am but once school started, his body clock changed and now he is up around 7.

  11. #
    11
    Averie @ Averie Cooks — August 27, 2012 at 3:57 pm

    I made raspberry-filled muffins last week! Yours look AMAZING! The big chunks of jam just send them over the edge!

  12. #
    12
    Dea — August 27, 2012 at 8:30 pm

    These look sooo good! And your photos are beautiful!

  13. #
    13
    Julie @ Table for Two — August 27, 2012 at 10:03 pm

    this would be a great way for kids to start school with. can’t believe your first baby is going to kindergarden! time flies, huh? these look amazing, i love the surprise inside :)

  14. #
    14
    Anna @ hiddenponies — August 28, 2012 at 1:45 am

    I love muffins – I hope these help make the mornings easier for both you and your munchkin! I’m already having mixed feelings about my oldest starting kindergarten next year, I imagine comfort foods like this will be very much available when the time comes :)

  15. #
    15
    katie — August 28, 2012 at 7:35 am

    I love anything with raspberry jam in it… so I’m in!

  16. #
    16
    DessertForTwo — August 28, 2012 at 8:05 am

    Hello, gorgeous! I want these!

  17. #
    17
    Elizabeth@ Food Ramblings — August 28, 2012 at 8:56 am

    Great breakfast…yum! Love the surprise in the middle :)

  18. #
    18
    Meghan — August 28, 2012 at 12:26 pm

    Muffins definitely should not be limited to breakfast. I would gladly take 1 or 3 of these any time of day! They look so good!

  19. #
    19
    Erin @ Dinners, Dishes and Desserts — August 28, 2012 at 3:54 pm

    You know I love muffins, this looks perfect!

    My son just started 2nd grade last week. He is an early riser, so that part was never a problem. But routine in the morning is key for him. Then he knows when it will be time to leave, and won’t feel like he is missing out on something in the morning.

  20. #
    20
    Carla @ Carla's Confections — August 28, 2012 at 4:07 pm

    I love the pop of color on the inside! So beautiful!!!

  21. #
    21
    Jennie @themessybakerblog — August 28, 2012 at 8:03 pm

    These look scrumptious and would make the perfect breakfast before work and school. I can’t wait to try this recipe.

  22. #
    22
    Barbara | Creative Culinary — August 29, 2012 at 4:54 pm

    One word. Yummalicious. Well, two. WANT!

Leave a Comment





Current ye@r *