Raspberry and Jam Muffins
Written by joythebaker on May 13, 2009 – 8:56 am -
I woke up to an utterly dreamy California morning on Tuesday. The soft morning sun was just streaming through my bedroom window, the birds were singing good morning, and I knew that I had a whole basket of clean laundry for the week ahead. Pretty sweet morning, right?
Sure… the only problem was that my brain was entirely unwilling to join the sunny spirit. Nope. I felt like on big stale loaf of bread. After an extended love affair with my snooze button, I determined, behind closed eyelids, that the only thing that would change my circumstance was streusel topping. On the shuffle from my warm bed to the kitchen counter I decided that blueberry muffins with streusel topping would flip the light switch in my brain.
There was only one problem with my blueberry muffin plan. I had not a blueberry in sight. No fresh. No frozen… just a whole lotta outta luck. After rifling through my freezer and fridge I emerged with the tail end of a bag of frozen raspberries, and half a jar of strawberry jam. I figured that, brought together under the welcoming umbrella of streusel topping, these two would simply have to work. Not but thirty minutes later, puffy streusel topped muffins found their way out of the oven and into my face. While they didn’t pay that pesky credit card bill, or make that much needed dentist appointment, they at least kept me from crawling back in bed for a handful of hours. Sometimes, that kind of help is just enough.
It’s not every morning that you jump out of bed ready for the world, fully equipped to make blueberry muffins. When those morning escape you, I promise that with a little jam, the remains of your frozen fruit collection, and loads of streusel topping, you just might be able to set things right.
I’d like to think of these muffins as Anything Muffins. Really, whatever kind of berry and whatever kind of jam will do you just fine in this recipe. If it sounds good to you, it’ll most likely taste good coming from your oven. Don’t deny yourself a warm fruity muffin just because the blueberry escapes you.
Raspberry and Jam Muffins aka Just about anything muffins.
adapted from the Gourmet Cookbook
6 Tablespoons unsalted butter
1/3 cup whole milk
1 large egg
1 large egg yolk
3/4 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cups sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2- 1 cup frozen or fresh raspberries (or whatever berry you might have in your freezer or fridge, use as much of the bag or as little as you have left)
3 Tablespoons strawberry jam (or whatever fruit jam you have on hand)
For the topping:
3 Tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/2 cup all-purpose flour
3 1/2 tablespoons sugar
Put a rack in the upper third of oven and preheat to 375 degrees F. Generously butter muffin cups or line with cupcake papers.
Melt butter in a small saucepan over moderately low heat; remove from heat. Whisk in milk, egg, yolk and vanilla until well combined.
Whisk together flour, sugar, baking powder, and salt in a medium bowl. Add milk mixture and stir until just combined. Gently but thoroughly fold in the berries and the jam.
Divide batter among muffin cups and spread evenly.
For the topping:
Combine all the topping ingredients in a bowl and rub together with your fingertips until crumbly. Sprinkle evenly over batter in cups.
Bake until golden and crisp and a wooden pick inserted into center of a muffin comes out clean, 18-22 minutes. Cool in pan on a rack for 15 minutes, then run a knife around edges of muffin tops and carefully remove from cups. Serve warm or at room temperature.
Tags: Breakfast, brunch, jam, muffins, raspberry, recipe
Posted in Bread, Breakfast, Frozen, Fruit, In the Kitchen, Recipes, Snacks | 53 Comments »
Yipee! It just so happens that I have a few frozen raspberries that need to be used up and the end of last year’s blueberry jam hidden in the fridge. Thanks for another raspberry recipe my new best friend!
YUM!
I love a crumbly topping. It makes any muffin taste delicious. Love the combo of raspberries and jam. We’ll give this a try!
Dang, these sound good! I will put this on the (mental) list for when I have a working oven again.
I love stirring in the jam – i haven’t tried that. I have some great looking jams hanging out in the cabinet just for something like this – thanks!
The crumbly top and the pink interior are a great combination. Visually appealing and probably really delicious.
Just got back from a university exam & discovered a) your blog has a gadget on iGoogle and b) you’ve made raspberry muffins. Score! Who cares about exam results, I’m making me some muffins…
Years ago, on my way to class in college, I would stop at Mrs. Fields for a raspberry muffin. It had a mostly sugar crunchy topping. This recipe I know will be better. And sounds soooo easy! I think I will send my preschooler off with this one. Thank you.
The idea of putting the jam directly in the muffins just never dawned on us…It’s so easy and genius. Especially if you don’t have fresh berries on hand!
I haven’t had a good muffin in a long, long time, and I must say, these do look great!
you are lucky to wake up in sunny california though, I must admit. I miss cali so much.
I adore that first muffin shot, so rustic.
I made your pb cookies a bit ago, I loved them, come see if you can.
Hi Joy!
I just found your blog. I was searching for how to make homemade peanut butter and somehow I ended up here. I love your blog. Your entertaining and informative. Your pictures are amazing as are your recipes. I will be trying out a bunch of them soon!
Thank you for sharing your craft and love.
Pam
It’s good to know that a basic muffin recipe can be adapted so well into whatever is needed. How about a savory muffin recipe? cheese? bacon? sundried tomato?
These look like a lovely treat to bring into work to make my coworkers smile. I love that they are made with pantry staples too!
BTW, thank you for taking the time to post a comment on my blog about my ballet/powerlifting cupcakes. It really made my whole week!
you are killing me in a good way with your recipes that contain raspberry – one of my favorite flavors in the world (i just recently posted a raspberry frosting recipe on my own website). i’m going to try these this coming weekend, i’ll let you know how they work out. i have a feeling they won’t be quite as cute or taste quite as good as yours!
This is my kind of muffin–the one that dips a little toe into the land of cakiness. Love the crumble topping!
Oh, those look scrumptious! They look perfect for a last-minute addition to soup.
These are amazing. I made them immediately after reading this post this morning and they came out beautifully! I used fresh blackberries + blackberry jam. Yum
Wonderful looking muffins, I love raspberries, frozen, fresh or anything in between!
These look awesome!
Must try soon – and good thing I don’t really like blueberries! (shh don’t tell anyone.)
I love muffins with jam in them. these look great.
I read your post this morning and immediately decided to try them! Amazing, I only reduced the sugar from 3/4 cp to 1/2 cup. Amazing! Yummy, moist and decadent.
Yummo! These look amazing! I can’t wait to try these-anything with streusel topping is a HUGE hit with my kids. Thanks for sharing another winner!
Hi Joy, How many muffins does this make?
Woohooo .. I just found out that I had a couple of bags of frozen raspberries stashed way back in my freezer. Let me at them and great recipe!
Happened to make strawberries jam last weekend and a few of strawberries are left for your recipe. I will give it a try.
I am drooling over here, Joy!! Those look and sound incredible!!!
Thanks Joy, I just made these with frozen blueberries and blueberry jam. They turned out perfectly!
I don’t think that top picture could look anymore perfect! These sound wonderful.
I’m so glad you guys like the muffins. I should include it up top, but this recipe makes one dozen muffins. I can’t wait to make these when I actually have fresh berries on hand…. outta sight, right!?
These look so delicious. Cant wait to try them.
Mmmmmmm….. streusel topping! They look and sound just right.
Streusel just makes everything better. It’s like bacon of the sweets world.
Hi Joy, just wanted to let you know I made these muffins today and wanted to share my berry combination. After reading your post I went straight to the kitchen to check out my jam collection. (What can I say, I like jam!) Found some lovely black cherry jam which reminded me of the bag of frozen black berries in the freezer. Followed the recipe using chopped cherries and cherry jam plus 1/4 tsp of almond extract to compliment the cherries. The muffins were outstanding!!! It is taking a lot of willpower not to go and polish off the rest right now.
Berries AND jam AND streusel? These are just for me, Joy.
I love it when streusel topping solves the problems of the day!
my oven is broken, and finals are eminent! I need these muffins to brighten up my morning!
Oh my yummo! If it has raspberry, I am sold. This is going to be my breakfast tomorrow which would otherwise be a very dull Monday
Sorry that I’ve been an absent commenter; I just finished up my law school exams and am finally getting around to my google reader. This treat looks fabulous! I love the idea of an anything muffin!! There’s nothing better to wake you up in the morning that a muffin filled with leftover fruity goodness. Great job!
I made these yesterday and they were a big hit. I used Raspberry jam and a mix of frozen blackberries and blue berries. Outstanding!
Made these scrummy muffins with blueberries and blueberry jam. Rave review from the fam. “Perfect” was the description from one taste tester. Thanks Joy.
These look fabulous!
Thanks so much for this recipe! I made these on my mom’s birthday and we all loved them.
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I made these with frozen blueberries and blackberry jam,,,delish! Thanks for the recipe!
these are so amazing
This is now my go-to muffin recipe and every itteration has been fantastic. Thanks so much for the awesome recipe!
Love your website.Beautiful pictures,and I like the Raspberry & jam muffin recipe.I like how you could use any fruit or jam as your heart desires!