Simply delicious Strawberry Jam (filled) Breakfast Muffins. Make extras and freeze, then heat in the microwave for a few seconds for a quick breakfast!
I just spent a lovely weekend in Santa Barbara with some fabulous blogger friends. It was a weekend full of learning, eating, friendship and fun! I got home and had to come to terms with the fact that it’s back to school and work. Why oh WHY does the new week have to start again so soon?! It’s back to the daily routine. Driving kids to school, appointments, practices, so on and so on…
Good thing I have some of these easy Strawberry Jam Muffins in the freezer! I love making things I can throw in the freezer that are easy to heat up and make a quick breakfast throughout the week.
This breakfast muffin recipe makes a dozen, so we’ll usually eat half of the dozen and then put the other half in the refrigerator or the freezer.
When I’m in a rush to get someone off to school, I pull a muffin out and put it in the microwave for a few seconds (15-20 if frozen, only about 5 seconds if in the fridge) and you have yourself a delicious, warm muffin to eat on the go!
On those busy school mornings, these muffins can be a total life-saver. These are especially great because they have jam right on the inside. No messy cuts with jam sticking out, these have the jam cooked right on the inside. Pretty clever, huh? It makes them extra moist, delicious and even better on the go. I hope you enjoy them as much as we do!
Ingredients
- 2 cups white whole wheat flour
- 1 Tbsp. baking powder
- 1/4 cup sugar
- 3/4 tsp. salt
- 2 eggs
- 1 cup milk
- 1/4 cup coconut oil I used the liquid cooking kind
- 1/4 cup applesauce
- 1 1/2 tsp. vanilla extract
- strawberry jam I used a sugar-free kind
Instructions
- Preheat oven to 400 Degrees F. Coat a 12 cup muffin tin with cooking spray and set aside.
- In a medium-sized mixing bowl, combine flour, baking powder, sugar and salt.
- In another mixing bowl, combine eggs, milk, coconut oil, applesauce and vanilla extract. Pour liquid ingredients into dry ingredients and mix until just blended.
- Spoon batter about 1/3 of the way of each muffin tin. Take 1 teaspoon of strawberry jam and place in the middle of each muffin cup, being careful to not touch the edges of the tin.
- Place another scoop of batter on top of the jam, covering it completely. Fill each muffin tin about 2/3 of the way full. Sprinkle about 1 teaspoon of granola on the top of each muffin. Bake in preheated oven for 18-20 minutes, or until tops spring back when touched.
- Let cool slightly and then remove from muffin tin, serve warm and enjoy!
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This recipe was originally shared on Melanie Makes as a guest post on March 18, 2015
I love having muffins for breakfast, so simple and so delightful. I love how the jam ooooozes out of your muffins, so irresistible!
I love muffins for breakfast too, Jasline! Thanks for stopping by!
This is genius! No more having to split muffins in half, just fist it and head out 🙂 That strawberry ooze…Is it bad that I’m dreaming of piping cream cheese frosting on top? I’m so bad.
Dude. That’s a great idea! You know what they say, muffins are cupcakes without frosting!
Thank you Jen for the nice recipe. Have a great Monday.
Thanks Liz!! xo!
Hi,
Boy these sound just perfect !!
so my question is …. can I use AP flour ? I don’t have whole wheat.
Thanks
Hi Abby! You can definitely use all-purpose flour instead of whole wheat. I hope you love them like we do!
I am having such a hard time with re-entry today. These muffins would make it easier!! It was so much fun hanging out with you!!
I had way too much fun hanging out with you last weekend Dorothy! You are so much fun! Hopefully we can meet up in San Fran in a month or two when we’re all recovered from vacations, lol!
love these! can’t way to try them. pinned!
Thanks Adell!! Muffin power!