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.
🧾 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 (½ teaspoon).
- Baking soda (½ teaspoon).
- Granulated sugar (½ cup).
- Safflower oil (⅓ cup).
- Plain yogurt. Greek is best. (⅔ cup).
- Vanilla extract (½ teaspoon).
- 3 large eggs.
- Fruit preserves - strawberry, blueberry, boysenberry, grape or whichever is your favorite (½ 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
Sift the dry ingredients to remove any lumps and blend and aerate the ingredients. Not only does it remove any pockets of one ingredient, it adds air which will help with the rise of your baked goods. If you don't have a mesh strainer or sifter, you can use a wire whisk to sift your dry ingredients. When using a whisk, stir the ingredients briskly to blend well and add air. See References section below, for further reading.
Go ahead and add a generous helping of preserves. However, after adding the last layer of batter to your muffin tin, use the back of a spoon to seal the edges of the batter to keep the jam from oozing out of the top.
❤️ Reasons to Love These Biscuit Muffins
- They're easy to make.
- They use simple and inexpensive ingredients that you probably already have on hand.
- They are a great make-ahead option for breakfast.
- The jam is baked inside. No muss, no fuss!
- They are the perfect breakfast treat to take to a brunch party or on a picnic. Alternatively, you can try our maple pecan scones for a small batch option of a similar recipe to take on a picnic for two.
🗄️ Storage
These biscuit muffins will keep in your refrigerator for up to a week and in your freezer for up to three months. You can reheat them in your microwave. The time to reheat depends on your microwave. From frozen, start with a minute and adjust time as necessary.
🧁 Related Recipes
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📖 Recipe
Biscuit Muffins
Ingredients
- 2 cups white all-purpose flour
- 1 tablespoon baking powder dual acting
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup granulated sugar
- ⅓ cup safflower oil
- ⅔ cup plain yogurt Greek is best
- ½ teaspoon vanilla extract
- 3 large eggs
- ½ 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 Facts
Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Recipe adapted from Breakfast & Brunch: Delicious Recipes to Start the Day
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. 🙂