The Gourmet Mama

Looking for fresh breakfast ideas that your kids will actually eat? Plain muffins can be a tad boring, so I made these up with a swirl of jam baked right into the middle!

These muffins call for yogurt, mostly because I was trying to use up the uneaten stuff in my fridge. You could substitute sour cream if that’s what you have on hand. It keeps the muffins nice and moist, so they are very pleasant to eat and don’t do that drying out of the mouth thing.

You may have noticed by now that I have a problem with not filling my muffin cups up enough. There’s two reasons for this. One, my kids eat very little, so I like smaller muffins for them, but have yet to find a smaller muffin tin. And two, I tend to be a little optimistic in how many muffins I think I can get out of a batch. The recommended filling amount is 3/4 of the way full.

Jam Swirl Muffins

Makes 12

1 cup jam of your choice

1 3/4 cups all purpose flour
3/4 cup sugar
4 tablespoons butter, melted
2 tsp. baking powder
1/2 tsp. salt
2/3 cup plain yogurt
2/3 cup milk

Preheat oven to 350°.

Mix the wet ingredients in one bowl, dry in another. Stir wet ingredients into the dry.

Line 12 muffin tins with liners and fill each one 1/2 full. Add a dollop of jam and swirl with a spoon handle.

Top the muffins off with remaining batter and bake for 15-20 minutes.