Jam-Filled Corn Flake Muffins
Moist and tender Jam-Filled Corn Flake Muffins are the perfect way to start your day or a quick pick-me-up snack in the afternoon. The sweetness of the jam baked inside the muffin is such a treat and a change from your typical breakfast meal or snack.
If I am being honest, I could eat these Jam Filled Corn Flake Muffins every day and not tire of them. I try to bake a batch of the muffins to enjoy at breakfast or throughout the day a couple of times a month. We just love them with our Sunday breakfasts. I love to make a big breakfast for my family on the weekends, from the simple eggs, bacon, and toast to our favorite Breakfast Tacos or a this Apple Pie French Toast Casserole. Adding the muffins to the menu is a perfect sweet treat.
I love that these fruit-filled cornflake muffins are an easy make-ahead breakfast that can be frozen. It’s a great alternative to have something different in the mornings without the hassle of the clean-up and to get my day going fast.
Why You’ll Love This Recipe
Jam-Filled Corn Flake Muffins
These Jam-Filled Corn Flake Muffins have a heaping spoonful of jam baked right in the muffins so when you eat them, you get the sweetness of the jam with each bite. Adding the corn flake cereal to the batter gives the muffins gives them more texture and a bit more nutritional value. I used a cereal that had dried berries in it giving it even more fruity flavor.
Sometimes, we just don’t have time for that sit-down breakfast yet we want to give our families something healthy to eat – fruit filled cereal muffins are the answer!
How to Freeze jam muffins
The easy jam muffins are quick to mix up and to bake. I recommend doubling the recipe and freezing some. Once they are baked, allow to cool, and then place them on a parchment paper lined tray. Flash freeze until firm, then toss them in a freezer-safe container or freezer bag.
The muffins take no time at all to thaw out and if you’re on the run in the morning, grab one or two and you’ll have breakfast as you are heading off to start your day. Also, perfect breakfast for the kids as they dash out the door for school. They will love the surprise of jam in the middle.
Time-Saving Tips and Variations
- You can use any jams you like. Homemade jams or store-bought both work. Dragon Fruit Jam or Homemade Strawberry Preserves are delicious in the muffins.
- I don’t recommend using jelly. The jelly doesn’t stay in the center of each muffin. It spreads into the muffin.
- Do not overmix the batter. A slightly lumpy batter is normal and will help create those lovely nooks and crannies in your jam muffins.
- Any corn flake or even bran flake cereal works well in this recipe.
- I used whole milk, but you can use 2%, 1%, or even skim milk.
- When making these easy muffins, there is no need for a stand mixer or hand mixer. All you need is a whisk and a wooden spoon.
- Double the recipe and freeze some.
- Store your muffins in an airtight container to keep them fresh. They will stay fresh for up to three days at room temperature or longer in the refrigerator.
💡Explore my favorite Baking Essentials (Amazon affiliate link)
🥣Equipment
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- large mixing bowl
- measuring cups and spoons (space saver set)
- wooden spoon
- 12 cup muffin pan
- muffin paper liners (optional)
📃Ingredients
- 2 cups cornflakes with berries (I used this one)
- 1¼ cups milk
- 1 egg
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1½ cup all-purpose flour (affiliate link)
- ⅓ cup sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- Jams of your favorite flavors. (I used strawberry, blackberry, and raspberry jam). You can stick to one flavor if you want)
Directions
Preheat oven to 400 degrees. Line a standard 12-cup muffin tin with cupcake liners, or lightly coat the muffin cups with nonstick cooking spray.
Add the corn flakes and milk to a large mixing bowl, and let them sit for 3-5 min or until cereal softens, stirring once or twice.
Add in the in the egg, vegetable oil, and vanilla, mixing well with a wooden spoon.
In a medium bowl, combine and whisk the dry ingredients: flour, sugar, baking powder, and salt together. Gradually add to the cereal mixture. Note: the batter will be stiff.
Divide the batter evenly between the prepared muffin cups. Using the back of a wooden spoon to make a deep indentation in the center of each, and fill the well with about 1 teaspoon of jam.
Bake at 400 degrees for 18-21 min, or until lightly golden brown and a toothpick inserted into the muffin part comes out clean. Cool in the pan for 5 min before removing to a wire rack to cool completely.
More Muffin Recipes to Enjoy
- Blueberry Pear Muffins with Allspice
- Smoked Provolone and Thyme Muffins
- Lemon Coconut Muffins
- Double Chocolate Peanut Butter Muffins
2024 Alphabet Challenge – “J”
In updating this post, I am sharing it in the 2024 Alphabet Challenge in which fellow foodies will share recipes with the letters of the alphabet. Twice a month we will bring you two letters – recipes that either start with the letter or the main food in the recipe starts with that letter. Today is the letter “J” and I am sharing this Jam- Filled Corn Flake Muffin recipe with you. Here is what the others are sharing. To see all the recipes I have shared in this challenge, go here.
- Mayuri’s Jikoni: Jeera Bhaat | Jeera Rice
- Sneha’s Recipe: Jhatpat Bhendi Masala
- A Day in the Life on the Farm: Chicken and Sausage Jambalaya
- Culinary Cam: Bulgogi-Inspired Oven Beef Jerky
- Jolene’s Recipe Journal: Blueberry Jam Palmiers
- Karen’s Kitchen Stories: Johnnycake Cobblers
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Brown Sugar Caribbean Jerk Seasoning
- Magical Ingredients: Jackfruit Paratha
- Food Lust People Love: Java Dry Spice Mix Chops
I hope you enjoy all the recipes I share with you, including this one! I hope you try it, enjoy it, comment and rate it, and share it with your friends and family!
Printable Recipe Card
Jam-Filled Corn Flake Muffins
Equipment
- measuring cups and spoons (space saver set)
- wooden spoon
- 12 cup muffin pan
- muffin paper liners
Ingredients
- 2 cups corn flake cereal with dried berries
- 1¼ cups milk I used 1%
- 1 egg
- ¼ cup vegetable oil
- 1 teaspoon vanilla
- 1½ cup flour
- ⅓ cup sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- Jams of your favorite flavors. I used raspberry, strawberry, and blackberry jams. strawberry, and blackberry. You can stick to one flavor as well.
Instructions
- Preheat oven to 400 degrees. Line 12 muffin cups with cupcake liners, or lightly coat the muffin cups with nonstick cooking spray.
- Add the corn flakes and milk to a large bowl, and let them sit for 3-5 min or until cereal softens, stirring once or twice.
- Stir in the egg, vegetable oil, and vanilla, mixing well with a rubber spatula or a wooden spoon.
- In a medium bowl, combine and whisk the flour, sugar, baking powder, and salt together. Gradually add to the cereal mixture. Note: the batter will be stiff.
- Divide the batter evenly between the prepared muffin cups. Using the back of a wooden spoon make a deep indentation in the center of each, and fill the well with about 1 teaspoon of jam.
- Bake at 400° for 18-21 min, or until lightly golden brown and a toothpick inserted into the muffin part comes out clean.
- Cool in the pan for 5 min before removing to a wire rack to cool completely.
- Store in a covered container
Notes
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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Enjoy!
Congratulations Lisa!
Your recipe is featured on Full Plate Thursday this week. Thanks so much for sharing it with us, we have really enjoyed it and hope you enjoy your new Red Plate!
Miz Helen
Our son is a jam maker and I always have tons of jams in my pantry. I often use them for muffins and I love the idea of adding some cornflakes to them. Thanks.
Great way to use those jams and the cereal gives the muffins a little more texture
How yummy! Cornflakes in muffins…YUM! I would definitely gobble these up!
Thanks!! Yes, they are easily gone in the same day when I make a whole batch. I usually have to freeze some so I can have one!
What a unique way to use corn flakes! They sound so good and the jam peeking out is calling my name.
Thank you! The jam is the best part, to me!
What a lovely idea Lisa. Got to try out these muffins. They scream breakfast or comfort snack. Like the idea of freezing them so that they can be served whenever we have guests staying with us.
Thank you! Keep a batch in the freezer to have them anytime. It’s how I do breakfast on the go lol
What a fun recipe, Lisa. I don’t think I have ever had a muffin with cornflakes in it.
Thank you! The corn flakes give a bit more texture to the muffin!