These Jam Swirl Muffins are a great was to use up some Jam, or if you love Jam, a great way to showcase it! You can use any flavour, I used Apricot Jam, however the most stunning effect would be given by a darker jam such as blueberry or blackberry.
Mix the wet ingredients as much as you like, mix the dry as much as you like, however when you mix the wet and the dry together, make sure you do not over-mix. Mix only until just combined, as with all muffins, over-mixing makes them tough.
- 1 Cup Jam (your favourite flavour- I used Apricot)
- 3 Cups Plain Flour
- 4 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1 teaspoon Cinnamon powder
- 2 Large Eggs
- 1/2 Cup White sugar
- 1/2 Cup Brown sugar
- 1 Cup Milk
- 1/2 Cup Canola or Vegetable Oil (I used Olive- you can use a lighter oil for a lighter muffin)
- 1 Tablespoon White Vinegar
- 2 teaspoons Vanilla Extract
- In a small bowl, place the milk and the vinegar, stir and set aside. (Buttermilk)
- Preheat the oven to 200 degrees Celsius, Fan Forced.
- Lightly grease 2 x 12 hole muffin tins. (makes approx 18)
- In a large bowl, whisk together the Flour, Baking Powder, Cinnamon and Salt until well combined.
- In a medium bowl, whisk together the Eggs, both the Sugars, Milk and Vinegar mixture (Buttermilk) and the Oil until well combined and a thick pale yellow creamy consistency.
- Fold the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Add 3/4 of the jam and gently stir through until partly combined.
- Spoon mixture into greased muffin tins until approximately level or slightly mounded.
- With the remaining jam, place 1 teaspoon on top of each mound of muffin mixture and swirl through the muffin mixture using a skewer- or a teaspoon. The idea is to not fully incorporate, but to have a few small pockets of visible jam in each muffin.
- Place muffin trays into preheated oven, bake for 5 minutes on 200 Degrees Celsius FF to get the muffin top to rise, then reduce the heat down to 185 degrees Celsius FF and bake for a further 14-15 minutes. Approx 18-20 minutes in total.
- Muffins are done when lightly golden or springy to touch and an inserted skewer comes out clean.
- Leave to cool 10 minutes before carefully removing from tin.