Jam Yogurt Muffins #MuffinMonday

The best part about these muffins is how versatile the recipe is.  You can change the flavor by using whatever yogurt you have in the refrigerator, along with whatever jam you have on hand.   This time I chose strawberry yogurt and a mixed berry jam but you could do peach yogurt with peach preserves or lemon yogurt with orange marmalade or, or, or …  whatever combination takes your fancy.

I have to warn you that if you are the type of person who loves to eat muffin batter, despite the danger of raw eggs, do not tempt yourself by tasting this one.  You will end up eating the whole bowl and not baking any muffins.  And that would be a shame.

Ingredients
2 cups or 250g flour
1/2 cup or 100g light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
1/2 cup or 120g sweetened yogurt with fruit
1/2 cup or 120ml milk
1/4 cup or 60ml jam of your choice
1/2 cup or 115g butter, melted and cooled

Topping:  2 tablespoons jam, warmed, to brush on baked muffins.  Optional.

Method
Preheat your oven to 350°F or 180°C and prepare your 12-cup muffin tin by greasing it or lining it with paper muffin cups.

Combine your flour, baking powder, baking soda, salt, and brown sugar in a large mixing bowl.

In another smaller bowl, whisk together your milk, yogurt, egg, vanilla, jam and melted butter.

Pour your egg/milk mixture into your dry ingredients and stir until just mixed.

Divide the muffin batter between the muffin cups.

Bake in your preheated oven for about 20-25 minutes or until a toothpick comes out clean.

Remove the muffins from the oven and allow to cool for a few minutes.  Remove the muffins and cool completely on a wire rack.

As always, let your helper aid you with the washing up.

Once the muffins are cooled, warm your extra jam briefly in the microwave and then brush it onto the muffins to glaze.

Enjoy!

I’m on a touring holiday right now with my mom so if I don’t answer comments right away, please know that I am still delighted when you leave them and will respond as soon as I have internet access again.

Jammy Peanut Butter Muffins #MuffinMonday

These lovely peanut butter muffins have jam swirled through the batter. Top them with candy berries for extra special decoration.

I know, I know you are probably saying to yourself, “But she just DID peanut butter.”  And, so I did.  But this week, our ingredient was jam and what goes better with jam than peanut butter?  I submit to you that the correct answer is NOTHING.  I used the lovely peanut buttery muffin recipe from My Baking Addiction and then swirled jam through the batter to create these lovely things.  And then, just for fun, I topped them with some Haribo “berries” for decoration.  And, frankly, I was very pleased with myself until right at the end.

Ingredients
2 cups or 250g flour

1/2 cup or 115g sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 cup or 240ml creamy peanut butter
1 large egg (Ignore what looks like two eggs in the photo.  My egg had a double yolk!)
1 cup or 240ml whole milk
2 teaspoons vanilla extract
1/2 cup or 120ml mixed berry jam – or jam of your choice

Haribo candy “berries” to decorate, if desired.

Method
Preheat your oven to 350°F or 180°C and prepare your muffin pan by greasing it or lining it with paper liners.

In a large mixing bowl, combine all of your dry ingredients: the flour, sugar, baking powder and salt.

In a smaller mixing bowl, add all of your wet ingredients EXCEPT the jam: the creamy peanut butter, egg, whole milk and vanilla extract.

Can't remember the last time I've opened an egg that had two yolks! 

Give your helper the peanut butter jar to lick clean for recycling.

Use a fork to break up the peanut butter and continue mixing until the whole mess is homogeneous.  That is to say, smooth and of the same consistency throughout.

Pour your wet ingredients into your dry ones and fold gently.  If there is still a bit of flour showing, that is fine.

Add your jam in big spoonfuls and then fold it in as well.  You want to see streaks of jam and we are no longer going for homogenous here.

Divide the batter between your prepared muffin cups.

Press a Haribo candy into each cup of batter, if desired.

Bake for 20-25 minutes or until a toothpick comes out clean.   I must confess that I checked these at 20 minutes and the Haribo candies were still whole and perky on top and I am sure the muffins were probably done, but I was chatting with my mother-in-law on Skype and decided they could wait another five minutes till I took them out.  After the additional five minutes, the muffins were fine but the “berries” had collapsed.  Could have kicked myself.  Ah, well.

After allowing them to cool for a few minutes, remove the muffins and place on a wire rack to finish cooling.

Looks aside, these muffins were still very tasty in all their peanut butter jamminess.

Enjoy!