Stuffed Muffins
Delightful stuffed muffins feature a tender batter filled with preserves or fruit, offering a sweet, portable treat perfect for breakfast, snack, or brunch gatherings.
Ingredients
Instructions
- Spray muffin tins with nonstick coating.
- Beat the egg 15 strokes, then add the beaten egg to the batter.
- Mix flour, sugar, baking powder, and salt in a bowl.
- Add milk and salad oil to the dry ingredients and mix until just combined.
- Fill each muffin cup halfway with batter.
- Place a teaspoonful of preserves, jelly, or apple slices on top of the batter in each cup.
- Add a small amount of butter on top of the preserves if desired.
- Spoon remaining batter over the filling, covering it.
- Bake at 350°F (175°C) for 12 minutes or until golden.
Tips & Substitutions
For a richer flavor, consider using buttermilk instead of regular milk. You can also substitute the salad oil with melted butter for added taste. If you prefer a sweeter muffin, increase the sugar by a tablespoon. For variety, try filling the muffins with different preserves or fresh fruits like berries or bananas. These muffins are a delightful treat that pairs beautifully with Summer Trifle.
Serving Suggestions
Serve these stuffed muffins warm, dusted with powdered sugar for a touch of sweetness. They make a perfect breakfast or snack option and can be paired with a side of yogurt or fresh fruit. Consider serving them alongside a cup of coffee or tea for a delightful afternoon treat. They also complement well with American recipes like Country Garden Pea Salad.
Storage & Reheating
Store any leftover stuffed muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. To reheat, place them in the microwave for about 10-15 seconds or in a preheated oven at 350°F (175°C) for 5-7 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Muffins contains roughly 423 calories, with 7g protein, 83g carbohydrates, and 8g fat. It is an excellent source of calcium (41% of the Daily Value) and iron (23% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 2490mg per serving (108% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, keep in mind that it may result in a denser muffin. To balance the texture, you might want to add an extra tablespoon of milk to the batter.
How can I make these muffins gluten-free?
To make gluten-free stuffed muffins, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum, or add 1/4 teaspoon per cup of flour to help with texture. Also, check that your baking powder is gluten-free.
What other fillings can I use for these muffins?
You can get creative with muffin fillings! Consider using Nutella, cream cheese, or even savory options like cheese and herbs. Diced apples mixed with cinnamon can also make a delicious filling, reminiscent of Apple Pie In A Glass.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).