Apricot Jam-Filled Muffins

These soft and generous muffins, with their melting heart of apricot jam, are perfect for a delightful snack.

Difficulty Easy
Preparation 15min
Cuisson 10min
Portions 8-10
Print recipe
Apricot Jam-Filled Muffins


100g La Chambre apricot jam

100g butter

2 eggs

150g sugar

200g flour

1 packet baking powder

100ml milk

1 tablespoon orange blossom water


Preparing the Jam Plugs:

Use fluted molds to create small plugs of La Chambre apricot jam.

Place the plugs in the freezer for 1 hour.

Preparing the Batter:

Melt the butter over low heat or in the microwave.

In a large bowl, mix the eggs with the sugar until the mixture whitens and becomes frothy.

Add the sifted flour and baking powder, and mix well.

Stir in the milk and orange blossom water, then add the melted butter. Mix until you get a smooth batter.

Let the batter rest in the refrigerator for 1 hour.

Assembling the Muffins:

Preheat your oven to 240°C (464°F).

Prepare a muffin/cupcake tray by lining it with paper cases.

Pour a small amount of batter into each case, place a frozen jam plug in the center, then cover with more batter.


Bake at 240°C for 10 minutes.

After 10 minutes, reduce the temperature to 180°C (356°F) and continue baking for another 10 to 15 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.


Remove the muffins from the oven and let them cool on a wire rack.

Enjoy !

Dans cette recette

comments (0)

No comments at this moment