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!

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Cran-Raspberry Jam Filled Muffins

Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 27 minutes
Yield: 10


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


  • Preheat oven to 350°F.
  • 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.


An original recipe from Baked by Rachel


Calories: 198kcal, Carbohydrates: 36g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 30mg, Sodium: 99mg, Potassium: 61mg, Fiber: 1g, Sugar: 25g, Vitamin A: 174IU, Vitamin C: 0.1mg, Calcium: 36mg, Iron: 1mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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Course: Breakfast
Cuisine: American
Keywords: Muffin