When I was learning to bake, this was one the first recipes I mastered. It comes from a Betty Crocker kid cookbook, and I think my parents gave it to me as a Christmas present one year. I devoured that cookbook, begging my parents often to be able to make dinners and desserts. I made cookies, pies, soups, and pasta. But out of all the recipes in that cookbook, the only one I go back to is this one.
These muffins have a little bit of jam inside, hence the surprise. They’re super easy to make, and the recipe is forgiving enough to have little helpers. Matthew loves to dump the ingredients together and drop the jam into the centers. (But I think he loves to eat them more.) A quick breakfast or a delicious snack, you can’t go wrong with these muffins. Enjoy! xoxo
Prep Time: 15 minutes
Total Time: 35 minutes
Serves: 12-16 regular-sized muffins
1 c 1% or 2% milk
½ c vegetable oil
3 c flour
1 c sugar
4 t baking powder
1 t salt
Preheat oven to 400 degrees. Line a muffin tin with liners and set aside.
In a large bowl, combine the dry ingredients. In a smaller bowl, beat eggs, milk, and oil with a whisk. Fold wet ingredients into dry.
Fill each muffin cup about ½ way with batter. (Don’t overfill!) Drop 1 teaspoon of jam on the center of each cup. Using a small spoon, place a little bit of batter on top of the jam, so the the jam is encased in the batter. Smooth over if needed.
Bake for 20-25 minutes, or until edges are light brown. Cool on rack before serving. Store any leftovers in an air-tight container for up to 3 days.