Preserves filled muffins
Bell-View’s Taste the Fruit 1st Preserves is perfect for your morning toast but did you know that it could also be used for baking? We’ve adapted this recipe to make a decadent dessert that’s dangerous to keep around your house for too long! It’s sure to satisfy your sugar cravings!
We used Seedless Red Raspberry Preserves for this recipe, but you could use any Taste the Fruit Product that you’d like. If you use a jelly or a spread versus preserves, I would use less jelly as it’s more liquid based.
Ingredients:
10 tablespoons of butter, softened
3/4 cup granulated sugar
¼ cup light brown sugar packed
2 large eggs room temperature
2 ½ tsp. real vanilla extract
2 1/2 cups all-purpose flour
3 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. sea salt
1 cup milk, room temp
6 oz. of Bell-View’s Taste the Fruit 1stPreserves
Instructions:
Preheat oven to 400 degrees F and grease a muffin tin. You can also use liners if this is easier.
In a stand mixer with paddle attachment, add butter, granulated sugar, and brown sugar. Mix well until it’s light and fluffy. Add in eggs one at a time. Make sure to scrape down the sides to get an even mix. Add vanilla.
In a medium bowl whisk together the flour, baking powder, baking soda, cinnamon, and sea salt. Alternate mixing flour mixture and milk until combined.
Scoop about 1 ½ tablespoons of batter into the muffin liners and top with 1 teaspoon of preserves in the center. Push it into the batter. The batter is definitely a thick one.
Bake for 20 minutes in the oven. Let cool in muffin tin for 10 minutes. Remove with butter knife and let cool on a wire rack.