Fruit-Filled Honey Muffins

3
(5)
  • Cooking and Prep: 25 m
  • Serves: 18
  • Contains:

Finally! It took a few tries to achieve the right texture for these scrumptious muffins, but the end results are worth the effort! Aside from the pretty, delicious effect of the fruity centers, the moist, honey-flavored muffins lend themselves perfectly to the upcoming Yamim Tovim! Watch the video.

 

Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.

 

Yields 18 muffins

Ingredients (14)

Muffins

Filling 1

Filling 2

Start Cooking

Prepare the Muffins

  1. In a large bowl, thoroughly combine first five ingredients.

  2. Add remaining ingredients aside from filling and stir gently until fully mixed; do not overmix.

To Assemble

  1. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).

  2. Prepare cran-apple mixture, if using. 

  3. Line cupcake trays with 18 paper liners; fill 2/3 full with muffin batter.

  4. Drop 1 teaspoon jam or cran-apple mixture into the center of each cup, pressing in slightly.

  5. Place pans in oven, bake 15 minutes, and remove to cool.

Credits

Photography: Moishe Wulliger

Styling: Renee Muller



  • Rivka

    They made a MESS. Cupcakes 2/3 of the way full, 1 teaspoon of jam in each cupcake. Press slightly. I did everything as instructed. And the jam got EVERYWHERE. Including the cupcake and oven trays. Oh, and there wasn't much jam left on the muffin by the end of it. The second batch of these, filled less than halfway with batter, worked slightly batter. Still some jam spilled over, but not as much. They were yummy, and I see how the jam could've been nice. Most of them didn't have more than a thin layer of jam left by the time I took them out of the oven. And every. Single. One. Was sticky. A very impractical, messy muffin that's not worth the effort, or the mess, or the cleanup time. A few tips if you're still inclined to try this: - Save yourself half of the mess. Half the jam. - Jam comes off best when warm. Like, while it's still bubbling on the cupcake tray. And, jammy muffins stick to the cupcake tray once the jam dries. So, you want to get the muffins out of the tray as soon as they're out of the oven. You might have to burn your hands a bit, but it's worth it... - When they say to fill you cupcakes 2/3 of the way with batter, they mean less than halfway full. Trust me. The muffins rise. A lot. And the jam just stays on top, and spills over (unlike the muffins themselves which can hold together). I thought the jam would sort of melt into the muffins. It didn't. It melted nicely onto my oven, though. The lesson I learned from this cooking failure? Don't mess with jam. Yeah, it's yummy on muffins. But it's NOT WORTH THE MESS. Oh, and does anyone have tips on getting burn jam off oven trays? And cupcake holders? And my counters?
    Posted by user613 |2021-11-22 12:10:21
    Replies:
    Esther Leah
    Instead of using jam, use pre-prepared pie filling. I have made muffins with it and it doen't run. Makes very nice muffins. As for getting the jam off of your trays and counter, try hot water. Soak the trays in hot water and try to wash them before the water cools. As for the oven, I'm not sure. I have learned to line my oven trays with aluminum foil and it prevents a lot of problems. If I have to use my racks, I place my aluminum lined backing trays under them and it helps to prevents spills to hit the actual oven floor.
    Posted by Esther Leah|November 22, 2021
    0
    1
  • Rivka

    Posted by user613 |2021-11-22 12:06:56
    Replies:
    0
    0
  • Rivka

    They made a MESS. Cupcakes 2/3 of the way full, 1 teaspoon of jam in each cupcake. Press slightly. I did everything as instructed. And the jam got EVERYWHERE. Including the cupcake and oven trays. Oh, and there wasn't much jam left on the muffin by the end of it. The second batch of these, filled less than halfway with batter, worked slightly batter. Still some jam spilled over, but not as much. They were yummy, and I see how the jam could've been nice. Most of them didn't have more than a thin layer of jam left by the time I took them out of the oven. And every. Single. One. Was sticky. A very impractical, messy muffin that's not worth the effort, or the mess, or the cleanup time. A few tips if you're still inclined to try this: - Save yourself half of the mess. Half the jam. - Jam comes off best when warm. Like, while it's still bubbling on the cupcake tray. And, jammy muffins stick to the cupcake tray once the jam dries. So, you want to get the muffins out of the tray as soon as they're out of the oven. You might have to burn your hands a bit, but it's worth it... - When they say to fill you cupcakes 2/3 of the way with batter, they mean less than halfway full. Trust me. The muffins rise. A lot. And the jam just stays on top, and spills over (unlike the muffins themselves which can hold together). I thought the jam would sort of melt into the muffins. It didn't. It melted nicely onto my oven, though. The lesson I learned from this cooking failure? Don't mess with jam. Yeah, it's yummy on muffins. But it's NOT WORTH THE MESS. Oh, and does anyone have tips on getting burn jam off oven trays? And cupcake holders? And my counters?
    Posted by user613 |2021-11-22 12:07:01
    Replies:
    0
    0
  • Rivka

    Posted by user613 |2021-11-22 12:10:18
    Replies:
    0
    0
  • Debra

    Posted by Djeremias |2021-09-05 13:33:31
    Replies:
    0
    0
  • Frimi Levi

    Posted by flevi |2018-09-18 00:58:06
    Replies:
    0
    0
 
Please Log in to post a review How'd it turn out? Write a review. SUBMIT
  • Rivka

    They made a MESS. Cupcakes 2/3 of the way full, 1 teaspoon of jam in each cupcake. Press slightly. I did everything as instructed. And the jam got EVERYWHERE. Including the cupcake and oven trays. Oh, and there wasn't much jam left on the muffin by the end of it. The second batch of these, filled less than halfway with batter, worked slightly batter. Still some jam spilled over, but not as much. They were yummy, and I see how the jam could've been nice. Most of them didn't have more than a thin layer of jam left by the time I took them out of the oven. And every. Single. One. Was sticky. A very impractical, messy muffin that's not worth the effort, or the mess, or the cleanup time. A few tips if you're still inclined to try this: - Save yourself half of the mess. Half the jam. - Jam comes off best when warm. Like, while it's still bubbling on the cupcake tray. And, jammy muffins stick to the cupcake tray once the jam dries. So, you want to get the muffins out of the tray as soon as they're out of the oven. You might have to burn your hands a bit, but it's worth it... - When they say to fill you cupcakes 2/3 of the way with batter, they mean less than halfway full. Trust me. The muffins rise. A lot. And the jam just stays on top, and spills over (unlike the muffins themselves which can hold together). I thought the jam would sort of melt into the muffins. It didn't. It melted nicely onto my oven, though. The lesson I learned from this cooking failure? Don't mess with jam. Yeah, it's yummy on muffins. But it's NOT WORTH THE MESS. Oh, and does anyone have tips on getting burn jam off oven trays? And cupcake holders? And my counters?
    Posted by user613 |2021-11-22 12:10:21
    Replies:
    Esther Leah
    Instead of using jam, use pre-prepared pie filling. I have made muffins with it and it doen't run. Makes very nice muffins. As for getting the jam off of your trays and counter, try hot water. Soak the trays in hot water and try to wash them before the water cools. As for the oven, I'm not sure. I have learned to line my oven trays with aluminum foil and it prevents a lot of problems. If I have to use my racks, I place my aluminum lined backing trays under them and it helps to prevents spills to hit the actual oven floor.
    Posted by Esther Leah|November 22, 2021
    0
    1
  • Rivka

    They made a MESS. Cupcakes 2/3 of the way full, 1 teaspoon of jam in each cupcake. Press slightly. I did everything as instructed. And the jam got EVERYWHERE. Including the cupcake and oven trays. Oh, and there wasn't much jam left on the muffin by the end of it. The second batch of these, filled less than halfway with batter, worked slightly batter. Still some jam spilled over, but not as much. They were yummy, and I see how the jam could've been nice. Most of them didn't have more than a thin layer of jam left by the time I took them out of the oven. And every. Single. One. Was sticky. A very impractical, messy muffin that's not worth the effort, or the mess, or the cleanup time. A few tips if you're still inclined to try this: - Save yourself half of the mess. Half the jam. - Jam comes off best when warm. Like, while it's still bubbling on the cupcake tray. And, jammy muffins stick to the cupcake tray once the jam dries. So, you want to get the muffins out of the tray as soon as they're out of the oven. You might have to burn your hands a bit, but it's worth it... - When they say to fill you cupcakes 2/3 of the way with batter, they mean less than halfway full. Trust me. The muffins rise. A lot. And the jam just stays on top, and spills over (unlike the muffins themselves which can hold together). I thought the jam would sort of melt into the muffins. It didn't. It melted nicely onto my oven, though. The lesson I learned from this cooking failure? Don't mess with jam. Yeah, it's yummy on muffins. But it's NOT WORTH THE MESS. Oh, and does anyone have tips on getting burn jam off oven trays? And cupcake holders? And my counters?
    Posted by user613 |2021-11-22 12:07:01
    Replies:
    0
    0
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