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Total Time
30mins
Prep 15 mins
Cook 15 mins

I love these muffins. I make them fairly often because I always have the ingredients on hand. I especially like them with apricot jam or orange marmalade, but peach jam and strawberry preserves work well too.

Ingredients Nutrition

Directions

  1. Preheat oven to 400º.
  2. Generously grease or spray muffin tins.
  3. Combine the dry ingredients in a large bowl.
  4. Liquids should be combined in a separate bowl.
  5. Melt butter.
  6. To the melted better add the milk, then beat in the egg and vanilla.
  7. Stir in the yogurt.
  8. Add the liquids to the flour mixture until moistened.
  9. Do not over mix.
  10. Fill the muffin cups about half full with batter.
  11. Put a generous teaspoon of jam or preserves in the center of each muffin cup.
  12. Complete filling the cups with the remaining batter.
  13. Bake at 400º for 15 minutes.
Most Helpful

4 5

3 WW points and yummy! I subbed Splenda for brown sugar and used sugar-free strawberry preserves. This is a very versatile revipe that I will be using again!

5 5

Excellent recipe and very easy! I didn't have the yogurt so I used sour cream. I also substituted a mix of brown sugar and cinnamon for the jam and made cinnamon coffee cake muffins. The kids ate all but 2 before school this morning! YUM *** Edited today because I didn't have the yogurt or sour cream. I used 3/4 of a cup of milk and just omitted the yogurt. They still turned out perfect! This one is a definite keeper.***

5 5

These are the best muffins I have ever had in my life! I mean it! I made them as written except for the plain yogourt. I was only able to get vanilla so I used that. I will do it again too! As we are a family with jam issues, I made them with orange marmalade for me, strawberry jam for the kids and grape jelly for my DH2B. All turned out perfectly. I can't wait to share these with the neighbours! They are going to love them! Thank you SO much for sharing such a perfect recipe!