Jam cake is long-time picnic favorite in our family. Not sure where the original recipe originated from, but grandma’s strawberry jam cake was the bees knees! Over the years I’ve experimented with multiple jam flavorings and wild blackberry jam, as they say, “takes the cake” in my kitchen.
I’m also a big fan of finger foods for Sunday brunch or snacking on-the-go, so I tweaked the Wild Blackberry Jam Muffins recipe further to accommodate my personal baking style. Add a little whipped cinnamon butter and my, oh, my… your taste buds will turn cartwheels!
(Be sure to scroll down if you’d like a printable version of this recipe!)
Wild Blackberry Jam Muffins
(you could also call them “cupcakes” but I texture and taste-wise, they are much closer to muffins.)
1 cup Wild Blackberry Jam
1/4 cup Butter
3 Eggs
1 cup Sugar
2 cups All Purpose Flour
3 tablespoons Coffee (brewed)
3 tablespoons Milk
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1 teaspoon Baking Powder
1 teaspoon Baking Soda
Preheat oven to 350 degrees Fahrenheit.
In a large mixing bowl, add butter, sugar and eggs. Cream ingredients until smooth and thoroughly mixed.
In a medium mixing bowl, add flour, cinnamon, nutmeg, baking powder and baking soda. Gently mix.
In the large mixing bowl, fold dry ingredients into wet ingredients. until smooth and thoroughly mixed.
Add milk, coffee and blackberry jam to the mixture and blend thoroughly.
Fill muffin tins 3/4 full. (I recommend using liners for ease of clean-up and handling)
Bake muffins for 20-25 minutes. (As oven times often vary… To help determine if the muffins are done, insert a toothpick into one of the center muffins. If it comes out clean, they are fully baked. If dough clings to the toothpick, bake for 3-5 minutes longer and check again- and so on, until the toothpick comes out clean.)
Remove from oven and cool on a baking rack.
Ingredients
- 1 cup Wild Blackberry Jam
- 1/4 cup Butter
- 3 Eggs
- 1 cup Sugar
- 2 cups All Purpose Flour
- 3 tablespoons Coffee (brewed)
- 3 tablespoons Milk
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a large mixing bowl, add butter, sugar and eggs. Cream ingredients until smooth and thoroughly mixed.
- In a medium mixing bowl, add flour, cinnamon, nutmeg, baking powder and baking soda. Gently mix.
- In the large mixing bowl, fold dry ingredients into wet ingredients. until smooth and thoroughly mixed.
- Add milk, coffee and blackberry jam to the mixture and blend thoroughly.
- Fill muffin tins 3/4 full. (I recommend using liners for ease of clean-up and handling)
- Bake muffins for 20-25 minutes. (As oven times often vary… To help determine if the muffins are done, insert a toothpick into one of the center muffins. If it comes out clean, they are fully baked. If dough clings to the toothpick, bake for 3-5 minutes longer and check again- and so on, until the toothpick comes out clean.)
- Remove from oven and cool on a baking rack.
Notes
For Whipped Cinnamon Butter: 1/2 pound Unsalted Butter, softened 1/4 cup Milk 1 tablespoon Cinnamon In a small mixing bowl, add all ingredients. Beat until thoroughly mixed. Butter should have a “fluffy” spreadable texture.
Whipped Cinnamon Butter
1/2 pound Unsalted Butter, softened
1/4 cup Milk
1 tablespoon Cinnamon
In a small mixing bowl, add all ingredients. Beat until thoroughly mixed. Butter should have a “fluffy” spreadable texture.
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Notes:
I enjoy serving the muffins while they are fresh and warm from the oven, but they taste quite good cold, too.
Occasionally, I use Wild Blackberry Bourbon Jam, too, which delivers an entirely new taste sensation. You can find the recipe here: https://ruralmom.com/2013/08/wild-blackberry-bourbon-jam-with.html
All sorts of jams will taste great in this recipe, strawberry, raspberry, apricot, cherry – just pick your favorite and swap it out for the blackberry jam in the recipe!
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