Sweet Jammies
Sweet Jammies are tender, fluffy muffins filled with jam and vanilla, perfect for breakfast or tea time. Their buttery, fruity flavor appeals to all ages.
Ingredients
Instructions
- Preheat oven to 425°F and butter muffin tins.
- In a bowl, blend all-purpose flour, sugar, baking powder, soda, and salt.
- Melt the butter.
- Off heat, stir in yogurt and milk until smooth, then beat in egg and vanilla.
- Add the butter mixture to the dry ingredients and stir well.
- Spoon half of the batter into muffin cups.
- Place about a teaspoon of jam over the batter in each cup.
- Top with the remaining batter.
- Bake for 15 to 20 minutes until golden.
- Let stand 5 minutes before removing muffins from the tin.
- Optional: sift confectioners sugar over muffins before serving.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. You can substitute the yogurt with Greek yogurt or sour cream for a richer flavor. If you prefer, use coconut oil instead of butter. Feel free to experiment with different jams or preserves like raspberry or apricot for varied flavors. If you have leftovers, try reheating them in a toaster oven for a few minutes for a fresh-baked taste.
Serving Suggestions
These Sweet Jammies are perfect for breakfast or brunch, and pair beautifully with a hot cup of coffee or tea. Serve them alongside a fruit salad for a refreshing side. For a fun twist, you can also enjoy them with a smear of cream cheese or ricotta spread. They make a delightful addition to any gathering, especially when served with a Baked Cheese Appetizer.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. To reheat, simply microwave for 15-20 seconds or warm them in the oven at 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Jammies contains roughly 319 calories, with 5g protein, 57g carbohydrates, and 8g fat. It is a good source of calcium (15% of the Daily Value), iron (11% of the Daily Value), and protein (10% 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, but it may result in denser muffins. To maintain softness, consider using a mix of both flours or adding additional liquid, such as milk, to the batter.
What type of jam works best in this recipe?
You can use any jam or preserves you prefer. Raspberry, strawberry, or apricot are popular choices, but feel free to experiment with your favorites. Just ensure the jam is spreadable and not too thick, as this will help it blend nicely into the muffin.
How can I adjust the recipe for dietary restrictions?
To make this recipe dairy-free, substitute the yogurt and milk with non-dairy alternatives like almond milk or coconut yogurt. For an egg-free version, use a flax egg or applesauce as a binding agent. Adjusting the sweetener can also cater to different dietary needs.
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).