If you're searching for the perfect morning treat that combines the soft texture of coffee cake with the sweet surprise of jam, look no further. These Jam-Filled Bakery-Style Coffee Cake Muffins are moist, fluffy, and bursting with fruity flavor in every bite. Topped with a buttery cardamom and cinnamon streusel, these muffins taste like they came straight from your favorite bakery, but easy enough to make at home!
One of my dear baker friends, Rebecca from The Displaced Housewife, two time published author has a recipe for a coffee cake in her book The Cake Book that is a family favorite!!! It's perfectly crumbly, loads of streusel topping and has a layer of jam running through the center.
We often have friends over or kids have their friends over and the thought of our favorite coffee cake in muffin form was appealing. While the muffins are reminiscent of Rebecca's impeccable coffee cake, they have some variations to adapt to a muffin. Not to mention, these muffins would be a perfect pairing with these za'atar feta egg bites for a complete brunch spread.
Ingredients
I love a muffin recipe because it generally doesn't require much more than what you have in your stocked pantry. These muffins are no exception. Quick and easy to put together. No mixer, just a few bowls, whisk and spoons.
- Butter & Neutral Oil - I love using a combination of butter and oil in a muffin, it gives it great flavor and moisture. Butter is used in both the muffin and streusel topping.
- Cornstarch - Used in both the muffin and streusel topping. In the muffin it helps to create a tender crumb and for the topping it helps create more clumps.
- Cinnamon & Cardamom - Muffin and streusel topping spices, I love the addition of cardamom for a deep, earthy flavor
- Milk - I'm using whole milk for the best flavor and results but any milk will do, even a non-dairy.
- Whole Milk Yogurt - Again, using a whole milk yogurt for this recipe for the best flavor but any yogurt will do. This really helps keep the muffins moist and tender.
- Old Fashioned Oats - I like to some old fashioned oats to the streusel topping for extra texture.
- Jam - Your favorite homemade or store bought jam, I'm using raspberry from Costco - it's the Kirkland Organic Raspberry Spread. It's so delicious, seed free and lovely flavor! But any variety works.
See recipe card for quantities.
One Bowl Recipe - No Mixer Required
I think my favorite part of muffins is that I don't have to take my mixer out!! One bowl (well two because of the streusel) but overall these come together rather quickly and are an impressive addition to a brunch table!
Step 1: Begin by preparing your streusel topping. You can make that any time and tuck in the fridge until ready to use. Melt (or almost melt) your butter into a heat proof bowl (be sure it's large enough for all your streusel ingredients) in the microwave, start in 30 second intervals and continue to check until mostly melted.
Step 2: Then add the remaining ingredients and mix until crumbles begin to form.
Step 3: Once cohesive, pop into the fridge until ready to use. Extra can also be stored in the fridge for later use.
Preheat your oven to 400 degrees Fahrenheit and place your rack in the upper third of your oven. I like to use liners, or you can spray your muffin tin with baking spray - whichever you prefer. Only line or spray every other muffin cavity. Giving each muffin room to spread and create those glorious muffin tops. Set aside.
Step 4: In a heatproof bowl (if you want less dishes find a bowl big enough for your batter that you can melt your butter in), melt your butter, again, in the microwave in 30 second increments. Next add your oil and sugars and whisk until fully combined.
Step 5: After whisking, add your eggs, vanilla and lemon zest. Whisk again to fully combine until the mixture is smooth and glossy.
Step 6: Combine your milk and yogurt together and set aside. I usually use a measuring cup for this.
Add your flour, cinnamon, cardamom and salt to the batter bowl then sift in your baking powder, baking soda and corn starch. These will often clump so you want to be sure to sift them into your flour mixture to ensure even distribution.
Then add your yogurt milk mixture on top and begin whisking until just combined enough.
Finally, fold just enough to make sure all flour has been distributed but not too vigorously to keep muffins tender.
Step 7: Once the batter comes together finish by folding using a spatula to ensure all dry bits are fully incorporated. The batter will be thick.
Step 8: Place about a tablespoon of batter at the bottom of your muffin liner and spread. Add in a heaping teaspoon of jam.
Step 9: Next add another tablespoon of batter to the muffin liner, fill just under the top to allow room for the streusel. The amount you fill will also depend on your muffin liner or if you simply use the muffin tin. These muffin liners are a little bit higher allowing for more batter and streusel on top.
Step 10: Top each muffin with streusel and repeat. Bake for 5 minutes at 400 degrees then reduce to 350 degrees and bake for another 20 minutes until a toothpick inserted comes out clean (no batter streaks).
Step 11: Allow to cool in the muffin tray for 5 minutes then remove onto a wire rack. Enjoy warm with butter.
Equipment
Muffin Tins - I'm using a standard sized muffin tin, you can find them anywhere. My favorite place to look is HomeGoods! But Amazon has many varieties.
Parchment Muffin Liners - I'm a fan of parchment muffin liners, these are extra cute and what I'm using in these photos, they will yield a fuller muffin. I also like these simple liners if I'm just baking for my family and don't need anything extra fancy - they will fill with less batter overall.
Storage
These muffins are best enjoyed the day the are baked but store well. After 24 hours store in a sealed container for 3-5 days. When ready to enjoy, warm slightly in the microwave or oven.
If you're looking to freeze, wrap each muffin individually in parchment then plastic wrap and pop into the freezer for 3-4 months. When ready to enjoy, remove from freezer, allow to come to room temperature then warm to enjoy.
Top Tip
The initial bake at 400 degrees gives muffins that initial boost or lift to get those bakery muffin tops. Also leaving space between each muffin cavity gives the room to expand!
Jam Filled Bakery Style Coffee Cake Muffins - Your New Favorite Breakfast Treat
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 16 muffins 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Description
Your favorite coffee cake in muffin form! These huge Bakery Style Coffee Cake Muffins have a jammy center filling and the most exquisite crumbly muffin tops.
Ingredients
Streusel Topping
- 8 Tablespoons butter, melted - 113 grams - salted or unsalted is fine, I like using salted!
- 1 cup all purpose flour - 120 grams
- ½ cup brown sugar - 95 grams - light or dark is fine
- 2 teaspoons ground cinnamon
- 2 teaspoons ground cardamom*
- ½ cup old fashioned oats - 52 grams - quick oats also work fine
- 1 Tablespoon corn starch - 10 grams
- pinch of salt
Muffin Base
- 5 Tablespoon butter, melted - 70 grams, salted or unsalted is fine
- ⅓ cup neutral oil - 70 grams, I used canola
- 1 cup granulated sugar - 221 grams
- ½ cup brown sugar - 110 grams, light or dark is fine
- 2 large eggs
- 2 teaspoons vanilla extract
- zest of 1 lemon
- ¾ cup whole milk - 180 grams
- ¾ cup whole milk yogurt - 185 grams*
- 3 ¼ cup all purpose flour - 430 grams
- 2 teaspoon baking powder - sifted
- 1 teaspoon baking soda - sifted
- 3 Tablespoons cornstarch - sifted - 30 grams
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom*
- ½ teaspoon salt
- ½ - ¾ cup (estimate) your favorite jam - I use a raspberry jam
Instructions
Streusel Topping
- Begin by preparing your streusel topping. You can make that any time and tuck in the fridge until ready to use.
- Melt (or almost melt) your butter into a heat proof bowl (be sure it's large enough for all your streusel ingredients) in the microwave, start in 30 second intervals and continue to check until mostly melted.
- 8 Tablespoons butter, melted - 113 grams - salted or unsalted is fine, I like using salted!
- Remove from microwave and add the remaining ingredients and mix with a fork until crumbles begin to form. Pop into the fridge until ready to use.
- 1 cup all purpose flour - 120 grams
- ½ cup brown sugar - 95 grams - light or dark is fine
- 2 teaspoons ground cinnamon
- 2 teaspoons ground cardamom*
- ½ cup old fashioned oats - 52 grams - quick oats also work fine
- 3 Tablespoons cornstarch - 30 grams
- pinch of salt
Muffin Base
- Preheat your oven to 400 degrees Fahrenheit and place your rack in the upper third of your oven. I like to use liners, or you can spray your muffin tin with baking spray - whichever you prefer. Only line or spray every other muffin cavity. Giving each muffin room to spread and create those glorious muffin tops. Set aside.
- In a heatproof bowl (if you want less dishes find a bowl big enough for your batter that you can melt your butter in), melt your butter, again, in the microwave in 30 second increments. Next add your oil and sugars and whisk until fully combined.
- 5 Tablespoon butter, melted - 70 grams, salted or unsalted is fine
- ⅓ cup neutral oil - 70 grams, I used canola
- 1 cup granulated sugar - 221 grams
- ½ cup brown sugar - 110 grams, light or dark is fine
- After whisking, add your eggs, vanilla and lemon zest. Whisk again to fully combine until the mixture is smooth and glossy.
- 2 large eggs
- 2 teaspoons vanilla extract
- zest of 1 lemon
- Combine your milk and yogurt together in a measuring cup and set aside.
- ¾ cup whole milk - 180 grams
- ¾ cup whole milk yogurt - 185 grams*
- Add your flour, cinnamon, cardamom and salt to the batter bowl then sift in your baking powder, baking soda and corn starch. These will often clump so you want to be sure to sift them into your flour mixture to ensure even distribution.
- 3 ¼ cup all purpose flour - 430 grams
- 2 teaspoon baking powder - sifted
- 1 teaspoon baking soda - sifted
- 1 Tablespoon corn starch - sifted
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom*
- ½ teaspoon salt
- Begin whisking your dry ingredients into the wet, slowly add your yogurt and milk to allow the dry ingredients to fully combine.
- Once the batter comes together finish by folding using a spatula to ensure all dry bits are fully incorporated.
- Place about a tablespoon of batter at the bottom of your muffin liner and spread.
- Next, add in a heaping teaspoon of jam and a sprinkle of your streusel topping, about ½ teaspoon.
- ½ - ¾ cup (estimate) your favorite jam - I use a raspberry jam
- Next add your remaining batter to the muffin liner, fill just under the top to allow room for the streusel.
- Top each muffin with streusel and repeat. Bake for 5 minutes at 400 degrees then reduce to 350 degrees and bake for another 20 minutes until a toothpick inserted comes out clean (no batter streaks).
- Allow to cool in the muffin tray for 5 minutes then remove onto a wire ra0ck. Enjoy warm with butter.
- Repeat with additional batter.
Notes
- I like to bake only on the one rack of the oven for the most even baking. Once your muffins are done, you can remove and bake your last set.
- If you don't have cardamom or don't like it, you can sub additional cinnamon or omit entirely.
- Sour cream can be subbed for yogurt in this recipe.
- Extra streusel topping can be stored in the fridge.
- Using these muffin liners, I am able to get 16 muffins - if using just the muffin tin, you may yield closer to 18-20
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