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Who doesn’t love biscuits with jam? I know I do! The problem with that is that they can get a little messy if you need to take one to go. The beauty of these biscuit muffins is that the jam is baked inside. The result is that you have the flavor and texture of your favorite breakfast biscuit with your favorite jam already inside. Therefore, it doesn’t require the extra step of cutting the biscuit in half and spreading each half with jam. I love little things like this that can make life easier. I’m sure you do too.
What You’ll Love About This Recipe
Ingredients
This recipe for biscuit muffins comes together using simple pantry ingredients. For the yogurt, I prefer to use Greek yogurt because it is thicker than regular plain yogurt and gives your batter the body it needs to spread up the sides of your muffin cups.
In addition, you can substitute vegetable, sunflower, or liquefied coconut oil for the safflower oil.
- White all-purpose flour (2 cups).
- Baking powder, dual acting (1 tablespoon).
- Salt (1/2 teaspoon).
- Baking soda (1/2 teaspoon).
- White Granulated sugar (1/2 cup).
- Safflower oil (1/3 cup).
- Plain yogurt. Greek is best. (2/3 cup).
- Vanilla extract (1/2 teaspoon).
- 3 large eggs. To make an eggless version of this recipe, substitute 3/4 cup of plain Greek yogurt. For another eggless muffin recipe, check out these eggless blueberry muffins!
- Fruit preserves – strawberry, blueberry, boysenberry, grape or whichever is your favorite (1/2 cup).
Instructions
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Step 1. Preheat oven to 375 F (190 C). Grease and flour a 6-cup muffin tin. Alternatively, you can line each cup with baking cup liners. Set aside.
Using a mesh strainer over a large bowl, sift flour, baking powder, salt, baking soda and sugar together. If you don’t have a mesh strainer, you can pour all dry ingredients into a bowl and stir briskly with a wire whisk. Set aside.
Step 2. In a separate medium bowl, add the oil, yogurt, vanilla and eggs. Beat with an electric mixer on medium-high speed for 1-2 minutes.
Step 3. Pour wet ingredients into dry ingredients and stir until just combined and no more visible flour remains. Do not overmix.
Step 4. Drop one heaping tablespoon of batter into each muffin cup. Use a spoon to spread the batter up the side of each muffin cup, making a well in the middle.
Step 5. Spoon a heaping teaspoon of preserves into each muffin cup.
Step 6. Divide remaining batter between muffin cups and seal the edges with the back of a spoon so that no jam spills out.
Step 7. Bake for 18-20 minutes until well risen and golden brown on top.
Remove from oven and allow to cool on a wire cooling rack.
Tips for Success
- Accurate Measurements. Baking is a science, so be sure to measure your ingredients accurately. Use the spoon-and-level method for flour to avoid packing it down, which can lead to dense muffins.
- Sift Dry Ingredients. If you have a mesh strainer, sift the dry ingredients together. This aerates the flour and ensures even distribution of the baking powder, salt, and sugar, leading to a lighter, more uniform texture.
- Don’t Overmix. When combining the wet and dry ingredients, stir until just combined. Overmixing can result in tough, dense muffins, so stop as soon as the flour is fully incorporated.
- Create a Well for the Preserves. When spreading the batter in the muffin cups, be sure to make a deep well in the center. This helps keep the preserves in place and prevents them from leaking out during baking.
- Seal the Edges. After adding the preserves, carefully spread the remaining batter over the top and seal the edges. This will help contain the filling and give your muffins a neat, finished look.
- Don’t Overfill the Muffin Cups. Filling the cups too full can cause the muffins to overflow or bake unevenly. Aim to fill each cup about ¾ full, allowing room for the muffins to rise.
- Check for Doneness. Every oven is different, so start checking your muffins at the 18-minute mark. They should be golden brown on top and a toothpick inserted into the muffin (avoiding the jam) should come out clean.
- Cool Completely. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. This helps them set and makes them easier to remove without breaking.
- Experiment with Flavors. Don’t be afraid to experiment with different types of preserves or even add a sprinkle of cinnamon or citrus zest to the batter for an extra flavor boost.
- Store Properly. Store any leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze them and reheat as needed.
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Storage
Room Temperature:
- Allow the muffins to cool completely on a wire rack before storing.
- Place the cooled muffins in an airtight container or a resealable plastic bag.
- Store at room temperature for up to 2 days. If you live in a humid environment, it’s best to eat them within a day to maintain their freshness.
Refrigerator:
- If you want to extend their shelf life a bit, you can store the muffins in the refrigerator.
- Wrap each muffin individually in plastic wrap or place them in an airtight container.
- Store in the refrigerator for up to 5 days. Keep in mind that refrigeration can cause the muffins to dry out slightly, so it’s best to reheat them before serving.
Freezer:
- For longer storage, freeze the muffins. First, let them cool completely.
- Wrap each muffin tightly in plastic wrap or aluminum foil to prevent freezer burn.
- Place the wrapped muffins in a freezer-safe bag or airtight container.
- Store in the freezer for up to 3 months.
- To reheat, remove the muffins from the freezer and let them thaw at room temperature for about 30 minutes, or reheat directly from frozen in the microwave for about 20-30 seconds.
Reheating Instructions:
- For room temperature or refrigerated muffins, warm them in the microwave for 10-15 seconds to refresh their texture.
- Frozen muffins can be reheated in the microwave or warmed in a 350 F (175 C) oven for about 10 minutes.
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Biscuit Muffins
Ingredients
- 2 cups white all-purpose flour
- 1 tablespoon baking powder dual acting
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup granulated sugar
- 1/3 cup safflower oil
- 2/3 cup plain yogurt Greek is best
- 1/2 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup fruit preserves strawberry, blueberry, boysenberry, grape or whichever is your favorite
Instructions
- Preheat oven to 375°F (190°C). Grease and flour a 6-cup muffin tin. Alternatively, you can line each cup with baking cup liners. Set aside.Using a mesh strainer over a large bowl, sift flour, baking powder, salt, baking soda and sugar together. If you don't have a mesh strainer, you can pour all dry ingredients into a bowl and stir briskly with a wire whisk. Set aside.
- In a separate medium bowl, add the oil, yogurt, vanilla and eggs. Beat with an electric mixer on medium-high speed for 1-2 minutes.
- Pour wet ingredients into dry ingredients and stir until just combined and no more visible flour remains. Do not overmix.
- Drop one heaping tablespoon of batter into each muffin cup. Use a spoon to spread the batter up the side of each muffin cup, making a well in the middle.
- Spoon a heaping teaspoon of preserves into each muffin cup.
- Divide remaining batter between muffin cups and seal the edges with the back of a spoon so that no jam spills out.
- Bake for 18-20 minutes until well risen and golden brown on top.Remove from oven and allow to cool on a wire cooling rack.
Nutrition
Recipe adapted from Breakfast & Brunch: Delicious Recipes to Start the Day
I made these for a road trip and they were great! Mine turned out huge so I could only eat 1/2 at a time. I will forever keep this recipe for my road trips. So much better than. Spending $5 bucks and buying something. I need to make a dairy free option and I am struggling to get the best substitute for the Greek yogurt. I am reading that Mayo plus some acid, or applesauce, but applesauce is much thinner than Greek yogurt. Any ideas on how I can use one of those two? That’s all I have in the house.
Thank you.
Hi R.K.C.,
I’m glad you enjoyed the biscuit muffins! Great idea to take them on a road trip! I haven’t tested a dairy-free version. You could maybe try a mashed banana or silken tofu in place of the yogurt. This post from Vegan in the Kitchen has some good ideas. Please let us know how it turns out!
Just tried this recipe and wow these are great. I can’t think of a better muffin to eat at home or on the go. Thanks for sharing this great idea of a recipe.
Thanks so much! I’m glad you enjoyed them. 🙂