'Kids and adults love the sweet surprise inside each muffin,' reports Jessie MacLeod of St. Stephen, New Brunswick. 'They go great in any lunch.'

Allrecipes Member

Recipe Summary test

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, lightly beat eggs; add milk, butter and lemon peel. Pour into dry ingredients and stir just until moistened. Spoon half of the batter into 12 greased or paper-lined muffin cups. Make a well in the center of each; add jam. Spoon remaining batter over jam. Bake at 400 degrees F for 20-25 minutes or until golden.

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Nutrition Facts

198 calories; protein 3.4g; carbohydrates 32.4g; fat 6.4g; cholesterol 45.6mg; sodium 218.9mg. Full Nutrition
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Reviews (38)

Rating: 5 stars
01/08/2007
Mmmmm these were delicious. Though I did change it a bit; no lemon peel, 1/4 cup of margarine and 3 tablespoons of sugar. It still tasted lovely, like my mom's muffins, with a cake-like texture/density. Well the recipe and ingredients were almost exactly the same so yea ^^; You can definitely cut the amount of sugar you use for this recipe, since jam itself is pretty sweet already. Be sure to put plenty of batter on top of the jam; lessens the chance of it bursting out and messing up your oven. I made 8 semi small-med muffins from this, so don't hesitate to double the recipe. Definitely a keeper. Read More
(15)
Rating: 5 stars
11/29/2007
I made these with lemon juice instead of grated lemon because it's what I had at home. I love them, but they do come out somewhat less spongey than I would like- but that's a personal preference. Fast to make, hard to burn, and I especially liked how the jam stays put inside. I've made this 3 times and use twice as much jam and it has never spilled out. Read More
(8)
Rating: 5 stars
02/21/2007
These went down really, really well - sprinkled a bit of demerara on the top and waited till they went a golden brown. Children loved them as much as the adults did. Read More
(7)
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Rating: 4 stars
10/16/2008
These smelled gooood while baking! Also, their texture was fantastic. The only problem was that you couldn't really taste the jam (using 1/2 cup), and maybe that they were a tad too sweet. I used peach jam, by the way. Read More
(5)
Rating: 4 stars
11/05/2012
This was pretty good. I cut down on the sugar, and felt like it was just right. The kind of jam definitely makes a difference. Read More
(3)
Rating: 3 stars
10/28/2011
Couldn't help but notice half the people trying this said it had the consistence of cornbread; the other half said it was cakelike. Result? I HAD to try recipe and find out for myself (grin). Halfed recipe, substituted 1/3 butter for applesauce, eyeballed jam, and came out with muffins that had a crumbly cornbread like exterior and a moist cakelike interior. Cracked me up. I like :) Read More
(3)
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Rating: 3 stars
11/13/2008
What an unfortunate waste of ingredients. The flavor was okay, but the texture was just awful! I didn't have any trouble with the jam spilling out or anything, and my muffin cups were filled to the very brim. I won't ever make these again. :-( Read More
(2)
Rating: 4 stars
01/27/2009
I found these muffins a little heavy for my taste but my girls and their boyfriends loved them. If I make these again I think I would leave out the lemon zest as none of us could taste it. Thanks for something new. Read More
(2)
Rating: 3 stars
11/08/2010
This was a nice simple muffin. might make again. Read More
(2)