Jumbo Jam Muffins

A couple weeks ago when I was out shopping, I came across an off-brand jumbo muffin pan. As much as I normally dislike specialty and single-use kitchen tools – most of the time they just end up taking up space – I couldn’t pass up the pan for $3 and the promise of giant, fluffy bakery-style muffins in the morning. These muffins have a surprise inside as well. Since we’re in full winter mode here, it’s the perfect time to eat what’s been preserved and stored in the pantry from last year, and I’ve been opening jars of preserves left and right to stir a little summer into my morning yogurt or oatmeal. In much the same way, I added a spoonful of raspberry jam to each of these muffins before baking, and the results are delicious, especially right out of the oven. Enjoy!

For the muffins:

  • 2 1/2 cups all-purpose flour
  • 1/2 cup white whole wheat flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1 cup granulated sugar
  • 3/4 cup milk
  • 3/4 cup plain Greek yogurt
  • 1/4 cup vegetable oil
  • 1/2 tsp vanilla extract
  • 1/3 cup of your favorite jam (I used raspberry)

For the crumble topping:

  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1/2 stick butter, melted

Preheat the oven to 425 degrees and spray a jumbo muffin tin with cooking spray. In a large bowl, whisk together the flours, baking powder, and salt. In another large bowl, whisk together the eggs, sugar, milk, yogurt, oil, and extract. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The batter will be thick.

To make the crumble top, whisk all of the ingredients together until combined. It should be lumpy.

Spoon the batter into the prepared tins, filling 3/4 full. Add a couple teaspoons of jam, and then cover the jam with the remaining batter. Sprinkle with the crumble topping. Bake 5 minutes, and then reduce the temperature to 375. Continue baking 25-30 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean. Allow to cool in the pan 5 minutes before removing.

4 Responses to “Jumbo Jam Muffins”

  1. 1 Katrina @ WVS Says:
    January 29th, 2014 at 3:28 pm

    Jumbo muffins are my favorite. These look fabulous!

  2. 2 Kim of Mo'Betta Says:
    January 30th, 2014 at 12:33 pm

    I’ve been tempted to buy a jumbo muffin pan for quite some time! This does NOT help my internal argument as to why I don’t need one :-) The muffins look divine…can’t beat a crumb topping and homemade jam sends them over the top!

  3. 3 Marcia Says:
    January 30th, 2014 at 10:29 pm

    I have a jumbo muffin pan and have never used it. I’m very excited to try these!

  4. 4 Mom R. Says:
    January 31st, 2014 at 5:02 pm

    These muffins look so yummy!! I will have to try this recipe ASAP!

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