Plum Jam Muffins

These whole wheat muffins hide a spoonful of plum jam right in the center, so you get that burst of warm, fruity sweetness halfway through each bite.

The batter comes together fast. Dry ingredients in one bowl, wet in another, stir until just combined. That “just combined” part matters. Overmixing develops the gluten in the whole wheat flour and turns your muffins tough and chewy instead of tender. A few small lumps in the batter are perfectly fine.

Filling each cup two-thirds full leaves just enough room to spoon the jam on top before it sinks into the center during baking. The jam stays soft and gooey inside while the muffin bakes up golden around it.

Whole wheat flour gives these a slightly nutty, earthy flavor that pairs well with the tartness of plum jam. Serve them warm so that jam center is still melty.

Chef Tips

• Stir the batter no more than 10-12 strokes. Streaks of flour are better than a smooth, overworked batter
• Use a cookie scoop or ice cream scoop for even portions so every muffin bakes at the same rate
• Check doneness by pressing the top lightly. It should spring back without leaving a dent
• Let muffins cool in the pan for 5 minutes before removing so the jam center sets slightly

Variations

• Try apricot, fig, or raspberry jam instead of plum for a different flavor twist
• Add a pinch of cinnamon or cardamom to the dry ingredients for warm spice notes
• Sprinkle turbinado sugar on top before baking for a crunchy, sparkly crust