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
Ingredients
- 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
Instructions
- 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.
did you make this recipe?
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Comments & Reviews
I love that you are sharing your beloved mother’s muffin recipe April! Keeping those special memories alive is so important! These look so yummy. I actually just did a muffin with peanut butter and jam!
Thank you, Linda, and I agree, it’s so important to keep those memories alive! I like the sound of a peanut butter and jam muffin – I’ll have to come over and get your recipe 🙂
These look yummy April, I love all cakes and muffins 🙂 Great re-design April, I can imagine how pleased you are.
Thanks for sharing at Creative Mondays, hope to see you on Wednesday for our next blog hop 🙂
Thank you, Claire! I really am pleased, and very grateful too 🙂
Your Jam Muffins look delicious! I know my grandchildren will like them very much, I pinned the recipe!
Thank you so much, Pam, and thank you for pinning too!
What a great beloved recipe! Thanks for sharing it.
Thank you so much, Michele!
Your Mom’s Jam Muffins look wonderful, I would love to have one right now! Thanks so much for sharing with us at Full Plate Thursday and don’t forget to bring your Cookie Recipes to the Holiday Cookie Exchange Link Party!
Miz Helen
Thank you so much, Miz Helen! I’m looking forward to the Holiday Cookie Exchange!
I made these with peach preserves and left out the coconut due to family preferences. They turned out really well! This will be my go to recipe when I have jars of jam or preserves to use up. 🙂
Thank you so much for letting me know, Pam! I’m so glad you liked them. Peach preserves are a real favourite of mine. I can just imagine how good the muffins tasted! Take care and stay well, and thank you again!
I have a question can these muffins be made with only white all purpose flour. I usually use what I have on hand when baking things I was taught use what you have. They do sound delicious
I haven’t made them with only white all purpose flour, Shelly, but I almost certain it would work. The texture would be slightly more like a cupcake than a muffin, but that could be a fun variation. Please let me know how you get on if you try it. Happy New Year!