Hearty jam spiked muffins with the goodness of whole wheat flour? Yes please! My Mom’s Old Fashioned Jam Muffins are perfect for breakfast, afternoon tea or a snack. The recipe couldn’t be easier!
I’ve been making these versatile Old Fashioned Jam Muffins since I was a little girl. These hearty treats are made with both whole wheat and white flour for added flavour and nutrition. Shredded coconut adds texture and flavour and the ribbon of your favourite jam turns them into a real treat.
When I was growing up in Canada, my Mom would often make these Jam Muffins on cold winter afternoons after we came home from ice skating. They tasted so good with a mug of hot chocolate. These days I enjoy them with a cup of coffee or tea any time of day.
Mom used to use all whole wheat flour but I prefer the lighter texture achieved by using half whole wheat flour and half white. The original recipe called for cherry jam and that is the only way Mom ever made them. The only problem? My husband is not keen on cherries. Luckily I discovered that you can substitute absolutely any flavour of jam you like. I have yet to find one that isn’t delicious!
These lovely little muffins do taste their best warm, so I recommend eating them almost straight from the oven. Do let them cool down a bit first though, that jam is hot! They will keep well, but it’s best to re-warm them before eating.
My Mom’s Old Fashioned Jam Muffins – Printable Recipe
My Mom’s Jam Muffins
- ¼ cup butter
- 1 cup whole wheat flour
- 1 cup all purpose flour
- ¼ cup granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon grated orange rind
- 1 teaspoon vanilla
- a generous ½ cup desiccated or flaked coconut
- 2 eggs well beaten
- a generous ½ cup of jam
- 1 cup milk or buttermilk
- Preheat the oven to 350°F (180°C or 170°C for a fan oven).
- Melt the butter. Set aside and allow to cool a bit.
- Combine the flours, sugar, baking powder and salt in a large bowl.
- Stir in the coconut and orange rind.
- Beat egg in a small bowl, and then stir in the jam with a fork, breaking up lumps as much as possible. Add the milk, vanilla and melted butter and mix thoroughly.
- Add the wet ingredients to the dry ingredients all at once and stir just to combine. The batter will be lumpy.
- Divide batter between muffin cups lined with paper liners and bake for 15 to 20 minutes or until lightly browned and the tops spring back when touched lightly.
- Serve warm. Store cooled leftovers in an airtight container. Re-warm before serving.