Buttermilk Jam Muffins

February 22, 2021
Buttermilk Jam Muffins are soft, tender, simple little muffins with a raspberry jam center tucked inside. They're a wonderfully delicious little treat that's just perfect for breakfast, brunch, or afternoon snacking.

Buttermilk Jam Muffins Filled with Raspberry Jam Image

I have fond memories of my Mom making these Buttermilk Jam Muffins.  With their slightly-sweet, soft, tender buttermilk muffin filled with a tasty raspberry jam center, there's a whole lot to be fond of, for sure.

As far as the muffins themselves go, these are actually a very simple, very basic no-frills muffin.  There are no fancy ingredients, no mix-ins, and no complicated mix of spices.  Just a plain-and-simple buttermilk batter with a nice dose of vanilla extract for delicious flavor.

The batter mixes up easily by hand, much like a pancake batter.  It's spooned into muffin tins, and then raspberry jam is piped deep into the center before baking to create the muffin's jam filling hiding inside.

A wonderfully delicious little treat that's just perfect for breakfast, brunch, or afternoon snacking.

And oh, the flavor of the baked buttermilk muffin and raspberry jam go so well together. They truly are a wonderfully simple and delicious flavor combination.

Mom would often make Buttermilk Jam Muffins as a Christmas morning nibble.  She'd set out a plate of them alongside fruit and some other goodies as we opened presents, and we'd happily grab them whenever our bellies got hungry during our present opening.

I now make Buttermilk Jam Muffins for our family, as well.  Our 10-year-old daughter loves to have them for breakfast or as an afternoon snack.  And her favorite way to enjoy them? -- Slathered with even more raspberry jam, to make extra sure she gets that wonderful muffin-and-jam combination in every single little bite!

Buttermilk Jam Muffins in Muffin Tin Image

Buttermilk Jam Muffin Ingredients:

Buttermilk Jam Muffins are made with a very simple, very basic no-frills muffin batter. The buttermilk batter gets a nice dose of vanilla extract for delicious flavor, and the batter is then filled with raspberry jam.  To mix up a batch, you'll need:

  • All-purpose flour - Provides the structural base for the muffins.

  • Granulated sugar - Brings nice sweetness to the simple, no-fuss muffin batter.

  • Baking powder & baking soda - Using both baking powder & soda as leaveners gives the muffins a nice rise.

  • Salt - Works with the leaveners so they can do their job, and enhances the muffins' flavor.

  • Butter - Serves as the fat in the batter and brings richness to the muffins. Use unsalted butter.

  • Eggs - Two large eggs help create the muffins' structure.

  • Buttermilk - Brings richness to the muffins, and creates a soft and tender texture.

  • Vanilla extract - A hearty dose of vanilla brings wonderful, simple flavor to the muffins that pairs beautifully with the raspberry jam filling.

  • Raspberry jam - Serves as the muffins' tasty filling.  We use Smuckers brand Red Raspberry Jam.

 

The batter comes together super easily by hand, much like mixing up a pancake batter.

How to Make Buttermilk Jam Muffins:

To whip up a batch of Buttermilk Jam Muffins, start by mixing up the basic muffin batter.

The batter comes together super easily by hand, much like mixing up a pancake batter.  In a large bowl, first combine all the dry ingredients.  Then in a smaller bowl, whisk together all the wet ingredients.  

Add the mixed-together wet ingredients to the dry, and stir them until the dry ingredients are just barely moistened. The batter will be lumpy -- and that's okay.  You don't want to overmix the batter as this can lead to tough muffins.  A light hand for the mixing helps create the muffins' tender texture.

Spoon the batter into a muffin tin, dividing it evenly between 11 muffin cups.  Yes, 11 muffin cups -- don't try to stretch the batter out into that 12th muffin cup or you'll end up with extra-small muffins.  Eleven is perfect.

Buttermilk Jam Muffins Batter Image

Next, pipe raspberry jam deep into the center of the batter for each muffin.

To do this, spoon the jam into a small sealable baggie, squeezing the jam together into one corner of the baggie. Use scissors to snip a small hole in the corner of the bag.

Place the snipped corner of the bag deep into the middle of the batter in one muffin cup. Squeeze the bag gently, piping about 1 teaspoon jam deep into the center of the batter. Stop squeezing and remove the bag's tip from the batter. 

Filling Buttermilk Jam Muffins with Raspberry Jam Image

You should leave only a small dot of jam on the top of the muffin batter, with the bulk of the jam going deep into the center of the muffin.

If the jam pipes more just onto the top of the muffin rather than inside the muffin itself, it will spill out during baking accomplishing two things we don't really want:
  1. A sticky mess all over the pan, and
  2. Buttermilk Jam Muffins without much jam. 

Buttermilk Jam Muffins Batter with Dot of Raspberry Jam on Top Image

Repeat the jam-piping process with each of the 11 muffins.  Then, pop the pan in the oven to bake.

Pan of Buttermilk Jam Muffins Image

It's super important to not overbake these Buttermilk Jam Muffins. Overbaking will create dry muffins, rather than creating the soft & tender texture that make these muffins so good.  

The muffins are done after just 16 to 20 minutes of baking, depending on your oven.  When done, the muffins are just set and the tops will spring back when lightly pressed with your fingertip.

Cool the baked muffins in the pan for 5 minutes. Then, remove to a cooling rack to cool completely before enjoying.

Buttermilk Jam Muffins on Cooling Rack Image

Tips for Making the Best Buttermilk Jam Muffins:

I'll admit, it took me a few times to get the knack of making these Buttermilk Jam Muffins.  At first I just couldn't make them as good as Mom.  While the batter, flavors, and recipe are simple, there are a few tips that help get the best result:

  • Do not overmix.A light hand for mixing helps create the muffins' tender texture. Once the wet ingredients are added to the dry, only stir everything together until the dry ingredients are just barely moistened. The batter will be lumpy -- and that's okay. You don't want to overmix the batter as this can lead to tough muffins.
  • Stick to 11 muffins. - Don't be tempted to stretch the batter out into that 12th muffin cup or you'll end up with extra-small muffins. Eleven is perfect.
  • Take care with the jam. - When piping the raspberry jam, you should leave only a small dot of jam on the top of the muffin batter, with the bulk of the jam going deep into the center of the muffin. If the jam pipes more just onto the top of the muffin rather than inside the muffin itself, it will spill out during baking accomplishing two things we don't really want -- 1. A sticky mess all over the pan, and 2. Buttermilk Jam Muffins without much jam.
  • Do not overbake. - Overbaking will create dry muffins, rather than the soft & tender texture that make these muffins so good. The muffins are done after just 16 to 20 minutes of baking, depending on your oven. 
Baked Pan of Buttermilk Jam Muffins Image

So if you love soft, tender, simple muffins with the fabulous flavors of raspberry and vanilla, give these Buttermilk Jam Muffins a try.  

Oh, the flavor of the baked buttermilk muffin and raspberry jam go so well together. They truly are a wonderfully simple and delicious little treat that's just perfect for breakfast, brunch, or afternoon snacking.


Inside of Buttermilk Jam Muffins Image
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buttermilk muffins, jam muffins, raspberry jam muffins, buttermilk jam muffins, jam filled muffins
Muffins
American
Yield: 11 muffins
Author: Tracey | The Kitchen is My Playground
Buttermilk Jam Muffins

Buttermilk Jam Muffins

Buttermilk Jam Muffins are soft, tender, simple little muffins with a raspberry jam center tucked inside. They're a wonderfully delicious little treat that's just perfect for breakfast, brunch, or afternoon snacking.
Prep time: 30 MinCook time: 16 MinTotal time: 46 Min

Ingredients

  • 2 c. all-purpose flour
  • 1/2 c. granulated sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 c. buttermilk
  • 6 T. unsalted butter, melted
  • 2 eggs
  • 1 1/4 tsp. vanilla extract
  • about 1/4 c. raspberry jam

Instructions

  1. Grease 11 cups of a muffin pan; set pan aside.
  2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Set aside.
  3. In a small bowl, whisk together buttermilk, melted butter, eggs, and vanilla.
  4. Stir buttermilk mixture into flour mixture, until flour is just moistened. -- The batter should be a little lumpy.
  5. Divide batter evenly into the 11 greased muffin cups.
  6. Spoon jam into a small sealable baggie, squeezing jam together into one corner of the baggie. Use scissors to snip a small hole in the corner of the bag.
  7. Place the snipped corner of the bag deep into the middle of the batter in one muffin cup. Squeeze the bag gently, piping about 1 teaspoon jam deep into the center of the batter. Stop squeezing and remove the bag's tip from the batter, leaving only a small dot of jam on the top of the muffin batter. Repeat with the remaining muffin cups.
  8. Bake at 375℉ for 16-20 minutes, until muffins are set and tops spring back when lightly pressed with a fingertip.
  9. Cool muffins in pan for 5 minutes. Remove from pan to a cooling rack to cool completely.
TRACEY'S NOTES:
  1. Do not overmix. - Once the wet ingredients are added to the dry, only stir everything together until the dry ingredients are just barely moistened. A light hand for the mixing helps create the muffins' tender texture. The batter will be lumpy -- and that's okay. You don't want to overmix the batter as this can lead to tough muffins.
  2. Stick to 11 muffins. - Don't be tempted to stretch the batter out into that 12th muffin cup or you'll end up with extra-small muffins. Eleven is perfect.
  3. Take care with the jam. - When piping the raspberry jam, you should leave only a small dot of jam on the top of the muffin batter, with the bulk of the jam going deep into the center of the muffin. If the jam pipes more just onto the top of the muffin rather than inside the muffin itself, it will spill out during baking accomplishing two things we don't really want -- 1. A sticky mess all over the pan, and 2. Buttermilk Jam Muffins without much jam.
  4. Do not overbake. - Overbaking will create dry muffins, rather than the soft & tender texture that make these muffins so good. The muffins are done after just 16 to 20 minutes of baking, depending on your oven.

Buttermilk Jam Muffins ~ Soft, tender, simple little muffins with a raspberry jam center tucked inside. They're a wonderfully delicious little treat that's just perfect for breakfast, brunch, or afternoon snacking.  www.thekitchenismyplayground.com


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