Biscuit Muffins

These biscuit muffins are the perfect grab-and-go breakfast treat for busy people. They taste just like your favorite biscuits, and the jam is baked in! No muss, no fuss!

Prep Time20

Cook Time20

Total Time40

Servings: muffins

Calories: 456kcal

Author: Heavenly Home Cooking

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.

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