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There’s nothing I like more than a golden crumb muffin with a side of sweet jam and butter. With that thought in mind (along with some inspiration from my favorite coffee cake), jam crumb muffins are simply irresistible down to the last crumb. Recipe makes 12 muffins.
Jam plays the starring role in these buttery crumb muffins, the perfect use for the myriad of open jars piling up in the refrigerator.
Filled with pockets of jam (apricot, peach, blueberry, and raspberry jam are all delicious here!) and topped with golden brown sugar crumble, these muffins are a must bake.
Served up warm with butter (and possibly another dollop of jam!), breakfast has never looked better.
The Secret to Bakery-Style Muffins
For tall, bakery-style muffins start with high heat: Fill baking cups 3/4 full of batter and sprinkle evenly with crumb topping. Place your muffin pan in the oven and bake for 5 minutes at 425°F.
After a quick burst of heat to give the muffins a nice lift, reduce oven temperature to 350°F and bake another 10 to 12 minutes or until tops are set.
How to Make Jam Crumb Muffins
Make the crumb topping – Combine sugars, flour, sliced almonds, cinnamon, and salt in a small bowl. Add melted butter and almond extract, and toss mixture with a fork until crumbly. Chill topping in the freezer until needed.
Make muffin batter – Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the mixture. Combine buttermilk, yogurt, melted butter, egg, vanilla, and almond extract in a medium bowl; add to flour mixture and fold in just until incorporated.
Fill each baking cup with one scoop of batter. Top with about 1 1/2 teaspoons of jam, then top with remaining batter and sprinkle evenly with crumb topping.
Bake muffins – Bake muffins for 5 minutes at 425°F, then reduce the heat to 350°F and continue baking for 10 to 12 minutes, until muffins are golden. Let muffins cool in pan on a wire rack for 5 minutes before removing from pan to cool.
Freezing Tips
Cool muffins completely on a wire rack. Once muffins are cool, wrap in a layer of plastic wrap and then a layer of foil, or place in a freezer bag. Freeze muffins up to 2 months for best texture and flavor.
The best way to reheat frozen muffins is in the oven. Wrap muffins in foil and warm in a 350°F oven for about 10 minutes or until heated through. You can also reheat muffins in the microwave for about 20 to 30 seconds.
Craving more muffins?
- Chocolate Chip Crumb Muffins
- Banana Crumb Muffins
- Snickerdoodle Crumb Muffins
- Raspberry Almond Crumb Muffins
Did you try these Jam Filled Muffins? Let me know by leaving a comment and rating below!
Print
Jam Crumb Muffins
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Bake
- Cuisine: American
Description
Filled with pockets of sweet jam and topped with golden brown sugar crumble, these jam crumb muffins are simply irresistible down to the last crumb! Recipe makes 12 muffins.
Ingredients
Crumb Topping
- 1/4 cup sugar
- 1/4 cup light brown sugar
- 1/3 cup flour
- 1/3 cup sliced almonds
- 1/2 tsp cinnamon
- pinch of salt
- 3 Tbsp unsalted butter, melted
- 1/2 tsp pure almond extract
Muffins
- 1 1/2 cups flour
- 3/4 cup sugar
- 1 tsp aluminum-free baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup low-fat buttermilk, at room temperature
- 1/2 cup plain fat-free Greek yogurt, at room temperature
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 large egg, lightly beaten
- 1 tsp vanilla extract
- 1/2 tsp pure almond extract
- 1/2 cup jam
Instructions
- Preheat oven to 425°F and line a 12-cup standard muffin pan with baking cups; spray baking cups lightly with cooking spray.
- For the crumb topping, combine sugars, flour, sliced almonds, cinnamon, and salt in a small bowl; add melted butter and almond extract, and toss mixture with a fork until crumbly. Chill topping in the freezer until needed.
- Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the mixture. Combine buttermilk, yogurt, melted butter, egg, vanilla, and almond extract in a medium bowl; add to flour mixture and fold in just until incorporated.
- Fill each baking cup with one scoop of batter. Top with about 1 1/2 teaspoons of jam, then top with remaining batter and sprinkle evenly with crumb topping.
- Place muffin pan in the oven and bake for 5 minutes at 425°F. Reduce temperature to 350°F and continue baking 10 to 12 minutes (for a total baking time of 15 to 17 minutes), until muffins are golden and a toothpick inserted in the center comes out clean or with a few crumbs attached. Let muffins cool in pan on a wire rack for 5 minutes before removing from pan to cool.
Notes
The equipment section above contains affiliate links to products I use and love!
Don’t have Greek yogurt. Could sour cream be substituted?
Hi Paula, yes – sour cream should work just fine! 🙂