Jammin’ little 5-minute muffins.

Tis the season for  warm, yummy breakfasts before heading out to school. Even though it isn’t really cold at all yet (not here in New York at least) and even though in the morning most kids aren’t drinking this, at least not here in the states.

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But I’m no kid. I love my coffee, and I love that mug. I also love snacking on something sweet while having my first cup (or second, or third) of the day. So of course, when there’s nothing around to snack on, I have to make something to snack on. And that’s how this post came to be. Jammy little muffins that are hearty & delicious, yet super quick to make.

And another thing? I’m not even writing up a recipe for these.

Nope.

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It’s not that I’m philosophically opposed to it all of a sudden. It’s just that you don’t need one.

All you need to start is the basic muffin recipe that I love & adore so much. It really is the BEST muffin base ever. Add chocolate chips, fresh berries, trail mix, top it off with some cinnamon-sugar, streusel or just some oats. You could even add a slice of plum or peach on top… whatever- and it always works. You can use cake flour, all-purpose flour, even whole wheat pastry flour. You can even substitute all granulated sugar or all light brown sugar instead of doing half/half, and I bet you could use honey or agave too (but I never tried). It’s the easiest and most customizable recipe in the history of muffin-making. For these, I used half dark brown sugar and half granulated.

So you start off with that recipe and a jar of your favorite jam. Or a few jars of jam. Same exact idea as with the Nutella muffins. You mix up the batter, pop it in some pretty liners

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Then you just swirl a little jam into the top of each muffin before baking, or spoon it into the middle of the muffin before baking. I sprinkled the tops of mine with some sugar & steel cut oats, too. Add another dollop of jam of you want. If you want to make peanut butter & jelly/jam cupcakes, then just take out half the butter and replace it with an equal amount peanut butter. You might also need to use a mixer if you do that- peanut butter is thick.

Psst: If you’re using a homemade jam with fruit/berry chunks in it, you can push the chunks down inside of the muffin, leaving the looser part on top. That way it’s like an added surprise!

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Bake it, take it out, let it cool a little… and eat it.

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The end.

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25 comments

  1. Eileen

    MUFFINS! I have to say, I’m tempted to go whip up a batch of these right now–even though I should be starting to think about bed soon. 🙂

  2. Eileen

    Annnnd I totally made muffins! INSTANT AWESOME! Mine are filled with chopped nectarine and pluot and I am totally going to have them for breakfast until I run out.

  3. Mackenzie

    Just brought the muffins I made into work with me – half with cranberries and walnuts, the other half with blueberries… They went over really well! Best of all, when I brought the rest to Starbucks to give to their employees, I got a free beverage!

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