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Surprise Muffins recipe

Surprise Muffins recipe

  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Muffins

This is an old recipe of my gran's. They are pretty healthy muffins but with a jam 'surprise' in the middle!

54 people made this

IngredientsServes: 12

  • 150g wholemeal flour
  • 40g wheatgerm
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1 teaspoon salt
  • 100g dark soft brown sugar
  • 75g butter, melted
  • 1 egg
  • 225ml buttermilk
  • About 12 teaspoons any flavour fruit jam

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Preheat oven to 220 C / Gas 7. Grease a 12-hole muffin tin or line with paper muffin liners.
  2. Stir together flour, wheatgerm, baking powder, bicarbonate of soda, salt and dark brown sugar. In a separate bowl, mix together butter, egg and buttermilk. Stir wet mixture into dry ingredients; mix just until combined. Fill prepared muffin cups half full with mixture. Make a depression in the centre of each muffin and drop in 1 teaspoon of jam. Cover jam with additional mixture.
  3. Bake in preheated oven for 20 to 25 minutes.

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Reviews & ratingsAverage global rating:(43)

Reviews in English (41)

Great recipe, really tasty, and superquick to make. I didn't have wheatgerm, so used 190g spelt/normal flour. I made 13 cupcakes out it. I will definitely make it again, good for a family treat, as it is a 'smaller' recipe (doesn't make a lot). I baked mine at 200 C for 15 minutes. Thank you!-12 Sep 2014

Tried these today, absolutely delicious! I swapped the wholemeal flour for wholemeal spelt flour and the wheatgerm for oat bran but otherwise followed the recipe and all my family loved them. The only thing I would say is that I only had enough batter for 10 smallish muffins, definitely not 12.-04 Feb 2012


A word to the wise: don't fill the tins with the jam directly in the middle! The jam bubbled up through the top of the muffins, creating a small mess. I bet putting the jam in sooner/deeper would have alleviated this somewhat. Trying to be as health-conscious as possible, I subbed applesauce for the butter, and they turned out fine. A good, healthy muffin, with a nice taste. Oh, and I think raspberry jam tastes the best. :-)-05 Apr 2003

    • For the filling:
    • 2 1/2 cups strawberries, hulled and sliced
    • 3 T sugar
    • 2 T water
    • 1/4 tsp lemon zest
    • For the crumble:
    • 2 T unsalted butter, melted
    • 4 T all-purpose flour
    • 3 T brown sugar
    • 4 T rolled oats
    • 1 tsp. lemon zest
    • For the muffins:
    • 3 cups self rising flour
    • 3/4 cup packed brown sugar
    • pinch of salt
    • 1 tsp baking powder
    • 1/2 cup unsalted butter, melted
    • 1 1/4 cups milk
    • 1 egg
    1. Preheat oven to 400. Grease 12 cup muffin tin. Combine all the filling ingredients in a small saucepan. Gently bring to a simmer, and cook for 5 minutes, until the berries give off some of their juices. Set aside. Combine crumble ingredients and set aside. Combine dry ingredients in a large bowl. In a medium bowl beat the egg then add milk and butter and combine. Add the egg mixture to the dry ingredients and stir until just combined. Using about half the batter, spoon into muffin cups. (Each cup should be about half full.) Spoon in some filling. Add the remaining batter. The cups will be very full. Top with crumble. Bake for 20 minutes. Remove pan from oven and cool for 5 minutes. Loosen with a sharp knife and lift carefully from the tin as the tops tend to tear off. Serve warm.

    Chia Surprise Muffins

    Published: Apr 27, 2020 · Modified: Feb 15, 2021 by Kiersten · This post may contain affiliate links.

    So what is the surprise in this recipe for chia muffins? Oh, I can't keep a secret. The surprise is jam. Jam! There's jam in the middle of these muffins.

    I've been making these muffins every week or two for the past few months. I love them because they're not too sweet (the older I get, the less I want super sweet food in the morning) and the jam is baked on the inside, so I don't even have to get the jar out of the fridge. Convenient!

    These muffins are actually one of the first recipes I remember making. (Well, not these muffins, because back in the 80s, chia seeds were for sprouting on little ceramic heads, not for eating.) After finding my Aunt Darlene's old copy of Betty Crocker's New Boys and Girls Cookbook at my grandparents' house, I relentlessly begged my Grandma to help me make something from it. Each time I visited, we'd make something different: a pie made with pudding and rainbow marshmallows (remember those?!), roses made from radishes, and Surprise Muffins. And then my Grandma let me keep the book. I'm not sure it was because I loved it so much (and I did) or because she was tired of me wanting to make recipes from it every time I visited.

    Because a good 25 years have passed since then, I started doubting my memories as I wrote this post. Were these really from that book? Could they have been from someplace else? Were they even called Surprise Muffins? But with memories like this, it's not really the specifics that matter, it's more the impact they have. This cookbook wasn't just my introduction to cooking and baking it showed me that cooking can be fun, and all these years later, it still is. (Maybe it had the same impact on my Aunt Darlene—she's going to be on CBS's The American Baking Competition this summer!)

    Since I've added chia seeds to this recipe (and chia seeds absorb moisture), you'll notice that if you leave these muffins out, they'll dry out more quickly than regular muffins. To prevent this, you'll want to toss them in the freezer after they've cooled and heat them in the microwave for 25–30 seconds when you're ready to eat them.

    Cheddar Cheese Surprise Muffins Recipe

    These cheddar cheese flavored muffins are fun and easy to make. The hidden surprise is a cube of cream cheese and a teaspoon of apricot or raspberry jam. Delicious!

    • hidden surprise
    • moist
    • delicious
    • fun
    • quick
    • savory/sweet
    • bake
    • nothing specific
    • hidden surprise
    • moist
    • delicious
    • fun
    • quick
    • savory/sweet
    • bake
    • nothing specific

    Schedule your weekly meals and get auto-generated shopping lists.

    • 2 T. sugar
    • 2 T. melted butter
    • 2 T. canola oil
    • 1 egg
    • 1 c. milk
    • 2 c. flour
    • 1 T. baking powder
    • 1/4 t. garlic salt
    • a fresh grinding of white pepper
    • 1 c. grated sharp cheddar cheese
    • 8 ounces cream cheese, cut into 12 cubes
    • 1/2 c. apricot or raspberry jam


    • 2 T. sugarshopping list
    • 2 T. melted buttershopping list
    • 2 T. canola oilshopping list
    • 1 eggshopping list
    • 1 c. milkshopping list
    • 2 c. flourshopping list
    • 1 T. baking powdershopping list
    • 1/4 t. garlic saltshopping list
    • a fresh grinding of white peppershopping list
    • 1 c. grated sharp cheddar cheeseshopping list
    • 8 ounces cream cheese, cut into 12 cubes shopping list
    • 1/2 c. apricot or raspberry jamshopping list

    How to make it

    • Preheat oven to 400 degrees F.
    • In a mixing bowl, thoroughly blend the sugar, butter and oil. Add the egg and beat the mixture until fluffy and light-colored. Sift the dry ingredients together and add them to the mixing bowl alternately with the milk. Fold in the grated cheddar.
    • Butter a muffin tin, or spray it with oil, and half-fill each of the muffin cups with batter. Press a cube of cream cheese into each, and top with a spoonful of apricot jam. Cover with the remaining batter so no jam or cream cheese is visible. Bake for 12-15 minutes at 400 degrees until the top bounces back when you press your finger on the surface.
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    I just wanted to let you know that on the Modcloth Blog, I made a comment on a muffin recipe about my new favourite breakfast muffin (this one!) and linked to this recipe. The comment can be found under the name "Lauren Helen":

    The next month for a muffin recipe, they did a muffin inspired by your recipe, which can be found at:

    I just felt you deserved to know how much everyone seems to love this one x)

    Italian Chocolate Surprise Muffins

    These decadent muffins are great for dessert or breakfast. Look for the chocolate-hazelnut spread where peanut butter is shelved in the supermarket.

    Occasion Buffet, Family Get-together

    Dietary Consideration halal, kosher, peanut free, soy free, vegetarian

    Taste and Texture chocolatey, sweet

    Type of Dish bread, chocolate dessert, dessert, muffins, quickbreads


    • 1¼ cups all purpose flour 300 mL
    • ½ cup unsweetened cocoa powder (not Dutch process) 125 mL
    • 1 tsp baking powder 5 mL
    • ½ tsp baking soda 2 mL
    • ½ tsp salt 2 mL
    • ½ cup granulated sugar 125 mL
    • 2 eggs
    • ½ cup unsalted butter , melted 125 mL
    • ½ cup sour cream 125 mL
    • 3 tbsp hazelnut or coffee liqueur 45 mL
    • ½ cup chocolate hazelnut spread 125 mL
    • 12-cup muffin pan, greased


    Preheat oven to 350°F (180°C)

    In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.

    In a medium bowl, whisk together sugar, eggs, butter, sour cream and liqueur until well blended.

    Add the egg mixture to the flour mixture and stir until just blended.

    Divide half the batter equally among prepared muffin cups. Spoon 2 tsp (10 mL) of the chocolate-hazelnut spread in the center of each cup of batter. Top with the remaining batter.

    Bake in preheated oven for 21 to 25 minutes or until tops are firm and a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.

    Find the most delicious recipes here

    1. Grease bottoms of 12 medium muffin cups (or spray with no-stick cooking spray). If you want, you can use cupcake papers. If you use cupcake papers you don't need to grease. However, I think muffins taste better without the cupcake papers because they are crispier outside.

    2. Beat egg, stir in milk and oil, by hand. Mix in remaining ingredients JUST until flour is moistened. Batter should be a little lumpy. Do NOT use a mixer.

    3. Fill muffin cups 2/3 full. Bake 20-25 minutes or tip golden brown at 400 degrees. Immediately remove from pan.

    Stir in 1 cup grated or finely chopped apple with the oil and add 1/2 teaspoon cinnamon with the flour. Sprinkle with nut-crunch topping: Mix 1/3 cup brown sugar (packed), 1/3 cup chopped walnuts and 1/3 teaspoon cinnamon. Bake 25-30 minutes.

    Fold 1 cup fresh blueberries or 3/4 cup well-drained frozen blueberries (thawed) into batter.

    Decrease flour to 1 cup and sugar to 1/4 cup. Increase baking powder to 3 teaspoons and salt to 1 teaspoon. Fold in 2 cups Wheaties.

    Fill muffin cups only 1/2 full. Drop 1 teaspoon jelly in center of each and add batter to fill cups 2/3 full.


    Preheat oven to 325 degrees F. Spray jumbo muffin tin with cooling spray.

    Combine egg substitute, milk, applesauce, sugar, brown sugar, and vanilla in large mixing bowl mix until smooth and creamy. Add flour, whole wheat flour, cocoa powder, and baking powder mix until ingredients are blended.

    Fill muffin cups half full with batter top with 1 tablespoon cherry pie filling and cover with remaining batter.

    Bake 20 to 25 minutes until toothpick inserted in center comes out clean. When muffins are cooled, sprinkle with powdered sugar, if desired.


    Place cheeses into the TM bowl & chop for 4 secs speed 7. Place to one side.

    Place spring onions, chorizo & herbs into the TM bowl & turbo once or twice for 1 sec.

    Add 2 eggs, milk, oil, cheese, sour cream, salt, bicarb, baking powder & flour, mix for 5 secs speed 4.

    Put 1-2 tbs of the mixture in to each of the 8 greased large muffin tins, or 120g ramekins. Bang the tray on the bench to flatten the mixture then make a hole in each one, crack an egg into each hole & cover with remaining mixture.

    Bake in the oven for 25 mins or until golden.

    You can use bacon instead of chorizo if you like or try steaming them in the varoma.

    Or try adding semi sundried tomatoes or pitted olives.

    This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
    Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
    Please observe the safety instructions in the Thermomix ® instruction manual at all times.

    Tips for Success

    • Measure accurately. Use a kitchen scale to measure by weight if possible. Otherwise, spoon and sweep!
    • Bring the cream cheese to room temperature. The filling will mix more smoothly if the cream cheese is at room temperature.
    • Cool the melted butter before adding to the other ingredients. If it&rsquos too hot, it can start to cook and curdle the other liquid ingredients. Cooling it to lukewarm will help avoid that.
    • Get out your cookie scoops! Assembling these muffins will go much more quickly and efficiently with scoops for the batter and the filling. I use two different scoops for the muffin batter (#30 and #50) and another scoop for the filling (#110).
    • Refrigerate or freeze leftovers. While the sugar in the cream cheese will help stabilize it some, you&rsquore safest to store these in the refrigerator or freezer. Wrap the muffins well and refrigerate for a few days or freeze for a couple of months. Thaw frozen muffins overnight in the refrigerator. Bring refrigerated muffins to room temperature before serving.

    If you love banana muffins but find yourself wanting something just a little bit different, I hope you&rsquoll try these Banana Cream Cheese Muffins. They&rsquore so wonderfully soft and amazingly delicious!

    Brunch-Worthy Muffin Recipes

    From freshly baked muffins that are bursting with fruit to ones that are studded with toasty nuts and sweet chocolate chips — these delicious recipes make it easy to rise and shine!

    Related To:

    Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

    Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

    Photo By: Brian Kennedy ©2013, Television Food Network, G.P. All Rights Reserved

    Photo By: Marshall Troy ©FOOD NETWORK : 2012,Television Food Network,G.P.

    Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

    Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

    Photo By: Armando Rafael ©© 2016, Television Food Network, G.P. All Rights Reserved

    Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

    Photo By: Renee Comet ©© 2016, Television Food Network, G.P. All Rights Reserved

    ©2012, Television Food NEtwork, G.P. All Rights Reserved

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