Breakfast Karista's Kitchen Kid Friendly Sweets

Raspberry Jam Muffins

jam filled muffins prepared with Einkorn wheat flour

Raspberry Jam Muffins

I’ve always felt dinner was the easy meal.  You know me, I’m all over dinner.  It’s been my life’s work for the last 13 years and I’d like to believe I’ve gotten it down to a science.  Well… most days anyway.

But breakfast?  Ugh.  It’s the meal that remains a thorn in my side.  Although, I have plenty of great ideas,  my darling Bennett Crew remains resistant to my delicious weekday morning breakfast ideas.

jam filled muffins prepared with Einkorn whole wheat flour

Jam Muffins

I’ve prepared and frozen homemade breakfast burritos, breakfast pizza, waffle sandwiches, breakfast sandwich roll-ups, fruit and protein smoothies, and currently, I’m working on the perfectly balanced breakfast cookie.  Which will take a bit more recipe testing as the last batch had to go into the compost.  Even Tank wouldn’t eat them and he eats everything.

So I make muffins.  Everyone loves muffins.  Or at least the Bennett Crew loves muffins.  I sneak all sorts of things into my muffins.  Zucchini, pineapple, carrots, winter squash, sweet potato, apples, pears, spices, berries, oatmeal, ground almonds and anything else I can think of that’s nutritious and filling.

Today however, I added jam to the muffins.  Just for fun.  A sweet little surprise just waiting to be tasted.  A great way to use homemade jam from summer berries and fruit.

Hooray for the jam muffins.  Suzie Q said they were a huge success and she should know.  She’s my muffin critic.

I think these muffins made my Bennett Crew very happy.  I love happy.  🙂

Raspberry Jam Muffins

Makes 12

2 cups Einkorn Ancient Grain Whole Wheat Flour ( I love, love, love this flour.  It’s silky texture translates to the most delicious and perfectly soft crumb as well as beautifully sweet.  It contains the antioxident lutein and Jovial einkorn flour is high-extraction flour at 80%, which means most of the germ and bran have been removed for lighter flour that stays fresh for longer.  You can find this at most Whole Foods, PCC Natural Market or your local natural market.  Or you can order online. If you don’t have access to this flour use 1 cup all-purpose and 1 cup whole wheat pastry flour) This recipe can also be prepared gluten free using your fave gluten free baking blend. 

1 tablespoon baking powder

1/2 teaspoon salt

1 cup whole milk

1/3 cup coconut oil or room temp butter

1/3 cup coconut sugar (or dark brown sugar)

1 large egg

2 teaspoons vanilla

1/2 cup of jam or preserves  (I used seedless raspberry jam but you can use anything.  I’ve even used apple and pumpkin butter.  Delish!)


Pre-heat the oven to 350F.

Line a 12 cup muffin tin with baking cups.  In a medium bowl combine the flour, baking powder and salt.  In a kitchen aid mixer or large bowl add the coconut oil or butter and sugar.  Whisk until nicely combined and then whisk in the egg until the mixture is creamy.  Whisk in the milk and vanilla.

Gently combine the dry ingredients with the wet ingredients and then lightly fold in the jam but don’t over mix.  You want to see the jam in the batter.

Fill the muffin tin and bake for 20-30 minutes or until the muffins are done and golden brown on top.

For a little variation:  fill each muffin tin half way with batter.  Then dollop jam in the center of the batter in each muffin tin and then top with remaining batter.

More Breakfast Muffin Recipes!

GF Morning Glory Muffins

Good Morning Muffins

Must Make Muffins

Buckwheat Breakfast Muffins

Pear and Cardamom Muffins

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  • Reply
    February 8, 2013 at 12:28 pm

    They sound really, really delicious – yummy!

    • Reply
      February 8, 2013 at 1:29 pm

      The last one was snagged this morning. Guess everyone liked them. :). Happy weekend!

  • Reply
    Kristin Taylor Bryan
    February 8, 2013 at 1:12 pm

    I’m making these over the weekend, they sound amazing!

    • Reply
      February 8, 2013 at 1:28 pm

      I think the three Bryan girls would love these!

  • Reply
    February 8, 2013 at 1:23 pm

    Looks good Karista. I’d like to try these and I’d like to try the coconut sugar. Coconut oil I’ve got on hand but I’ll look for the sugar and the flour next time I’m off the rock.
    Hey that jam jar looks familiar 🙂
    xx wendy

    • Reply
      February 8, 2013 at 1:28 pm

      I LOVE your plum jam! And so beautifully jarred, I put it in my picture. 🙂 Your jam is to be savored and slathered on yummy biscuits and eaten right out of the jar, which I do often! So I added my overly sweet raspberry jam to the muffins. Let me know if you want coconut sugar, I will drop some in the mail to you. 🙂

  • Reply
    February 8, 2013 at 2:35 pm

    Oh YUM! I have never had coconut sugar. I will have to try it in some of my recipes!

    • Reply
      February 8, 2013 at 4:23 pm

      I love baking with coconut sugar. Has a lovely rich and toasty flavor, but no coconut flavor. Much like a dark brown sugar only tastier. 🙂

  • Reply
    Bam's Kitchen
    February 8, 2013 at 3:05 pm

    I am sitting here at the breakfast nook preparing for my flight with a cup of coffee and think your moist delicious muffins are needed to complete my morning. Delicious! Karista, thank you so much for being so supportive while I made over my switch to the new site. Have a super weekend. BAM

    • Reply
      February 8, 2013 at 4:24 pm

      Thank you Bam! You have a fabulous weekend too 🙂

  • Reply
    February 8, 2013 at 9:34 pm

    Your muffins sound fantastic Karista. Thank you for the mention. 🙂 Have a super weekend.
    🙂 Mandy xo

    • Reply
      February 9, 2013 at 9:20 am

      You’re so welcome Mandy! Love your “must make muffins” 🙂

  • Reply
    February 9, 2013 at 7:49 am

    I must make more use of my palm sugar! These sound Scrummy 🙂

    • Reply
      February 9, 2013 at 9:20 am

      Tandy I absolutely love baking with my coconut palm sugar. Gives baked goods a lovely caramel toasty flavor. Yum!

  • Reply
    February 9, 2013 at 9:03 am

    Oddly enough, the Little One isn’t fond of muffins…a few bites, and she’s done!
    Breakfast around here is fruit and yogurt…and boiled eggs. Weird, huh?
    (Personally, I would LOVE these!)

    • Reply
      February 9, 2013 at 9:21 am

      I love boiled eggs! Especially a soft boiled egg. Yum. Haven’t had one of those in years. LOL! Hope you are staying safe warm over there in RI!!

  • Reply
    February 9, 2013 at 2:07 pm

    Karista I am so excited to hear that you are baking with the Einkorn flour!!! I was planning on experimenting with it as we are trying to eliminate as much conventional (even organic) wheat from our diets as possible. This is GREAT! 🙂

    • Reply
      February 9, 2013 at 4:39 pm

      Alyssa I absolutely love Einkorn. I purchase the Jovial brand for it’s consistent excellent quality. It makes the silkiest baked goods. Although my youngest is wheat intolerant, she seems to tolerate the Einkorn given it’s low gluten content, and I believe, due to it being a non-GMO ancient grain. I pretty much use it for all my breads, cakes, cookies and savory baking as well. We still use our fave gluten free blend for my daughter but my husband loves the Einkorn so we use both.

  • Reply
    February 10, 2013 at 8:59 am

    I have always been an absolute failure at making muffins.. I mean this without any humour, everyone BUT ME can make muffins. I will try your recipe, i have just brought up a lovely jar of peach jam from the cellar, but I make no promises. But I am hoping that your recipe will save me! c

  • Reply
    February 10, 2013 at 4:14 pm

    Glad your family loved them. They look great!

    • Reply
      February 11, 2013 at 7:43 am

      Thank you! Happy Monday 🙂

  • Reply
    February 11, 2013 at 5:45 am

    Krista, these look excellent. I had no idea you could freeze cakes/muffins! How do you defrost them? Do you have to remember to take them out of the freezer before bed? gems x

    • Reply
      February 11, 2013 at 7:45 am

      Thank you! Actually, I freeze breakfast burritos, waffle breakfast sandwiches, pancakes and on occasion I’ll freeze muffins. Just pop them in the frig the night before to thaw or place them in the microwave for about a minute or until heated through. This makes for a quick breakfast as my kids (or myself) are running out the door.

  • Reply
    Giulia Scarpaleggia (@JulsKitchen)
    February 12, 2013 at 12:01 am

    Thank you for the link back! Love your muffins!

  • Reply
    kelley {mountain mama cooks}
    February 13, 2013 at 1:44 pm

    These look wonderful- I’d happily wake up in the morning to have these for breakfast. I’ve been using coconut sugar in my coffee and love it but have yet to do any baking. Putting these on the to do list!

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