These ultra moist muffins have an explosion of honey roasted berries in every bite and are filled with a delicious surprise of jam inside. The sour cream brings a bit of tanginess to the muffins and pairs well with the hints of citrus. Topped with orange infused raw sugar, these Honey Roasted Orange Berry Muffins with Jam are the perfect bright and fruity treat to get your day started!
This post may contain affiliate links. Please read my Privacy Policy.
These muffins are my favorite spring and summer baked good because they are filled with seasonal berries with a bright citrus kick. They come together in less than an hour and taste just as good (if not better) than the muffins they’re serving up at your local bakery. These are a great breakfast-in-bed option for mom on mother’s day (hint hint!). The best part about these muffins is that you can use whatever berries and jam you have on hand. Your guests will be pleasantly surprised when they bite into these muffins to find warm, delicious jam in the center!
Roasting the berries with honey makes a huge impact in flavor. The berries caramelize in the oven and become soft and juicy. When mixed with the batter, it creates swirls of blue, red and purple.
Ingredients for Honey Roasted Orange Berry Muffins with Jam
All you need to make these delicious, citrus berry muffins is a large rimmed baking sheet and a large mixing bowl. While the berries are roasting, you can prepare the batter. Mixing the roasted berries with the batter is my favorite part because I love watching the color of the batter change.
- mixed fresh berries – strawberries, raspberries and blueberries.
- honey
- all-purpose flour
- granulated sugar
- baking powder
- baking soda
- fine sea salt
- unsalted butter
- sour cream or plain full-fat Greek yogurt – the sour cream or Greek yogurt adds moisture and tang to the muffins.
- large eggs
- vanilla extract
- berry jam – you can use any jam or preserves that you have on hand, this is where you can get really creative with these muffins. I recommend the following brands for quality and flavor; Bonne Maman or Stonewall Kitchen. You can also make your own jam from scratch!
- orange zest
- Turbinado cane sugar in the raw – Turbinado cane sugar adds a nice caramelization and crunch to the tops of these muffins that ordinary granulated sugar cannot achieve. The crystals are larger and don’t dissolve into the muffins, providing a unique bite.
Here’s what else you’ll need:
- large rimmed baking sheet
- 1 large mixing bowl
- whisk
- cutting board and knife to cut fruit
- sturdy rubber spatula or mixing spoon
- 1 small bowl
- 12 muffin liners
- 12 cup muffin pan
- measuring cups and spoons
How to Make Honey Roasted Orange Berry Muffins with Jam
These muffins are perfect for when you want something quick and tasty but also impressive. There is a beautiful depth of flavor from the honey roasted berries, which complements the caramelized orange sugar on top of the muffins. Every bite is bright and fruity and sweet (but not too sweet)!
- Roast the berries with honey until juicy and soft.
- Whisk together all of the dry ingredients.
- Whisk together all of the wet ingredients in the same bowl. Fold the wet ingredients into the dry ingredients, then add the roasted berries.
- Fill cupcake liners half way with batter. Top with a scoop of jam then add the remaining batter to the remaining half of the cupcake liners.
- Combine the zest of the orange and raw sugar, then sprinkle on top of the muffins.
- Bake until the tops of the muffins are nicely browned and the sugar on top has caramelized. Serve warm.
More Sweet Breakfast Recipes
- Bursting Blueberry Galette with Orange Lavender Crust
- Belgian Waffles with Nutella and Raspberries
- Elvis Waffles
- Baked Apple Cider Donuts
View all sweet breakfast recipes here
Please let me know how your Honey Roasted Orange Berry Muffins with Jam turns out in the comments below! I can’t wait to hear from you!
Make sure to checkout the Spotify playlists I’ve paired with this recipe below!
Honey Roasted Orange Berry Muffins with Jam
These ultra moist muffins have an explosion of honey roasted berries in every bite and are filled with a delicious surprise of jam inside. The sour cream brings a bit of tanginess to the muffins and pairs well with the hints of citrus. Topped with orange infused raw sugar, these Honey Roasted Orange Berry Muffins with Jam are the perfect bright and fruity treat to get your day started!
Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper then spread the berries onto the baking sheet in an even layer. Drizzle with honey then transfer to the oven to roast for 25 Minutes. Remove from the oven, give the berries a good stir then set aside. Increase the oven temperature to 375°F.
While the berries are roasting, make the batter: In a large bowl, whisk together the eggs, sugar and vanilla extract. Add the sour cream and melted butter then whisk to combine.
Next, add the baking powder, baking soda and salt then whisk to combine. Add the flour then use a spatula to fold into the batter. The batter will be very thick and stiff, but will loosen up once the berries are added. Add the berries with their juices, then fold them into the batter.
Place a muffin liner into each cup in your muffin pan. Scoop about 2 tablespoons of batter into each muffin cup. Scoop about 1/2 tablespoon of jam on top of the batter in each muffin cup. Top off each muffin cup with a final 2 tablespoons of batter.
Combine the orange zest and raw sugar in a small bowl. Sprinkle the zest and sugar mixture evenly on top of each muffin.
Bake the muffins for 20 Minutes or when the tops are nicely browned and the sugar on top has caramelized. Allow muffins to cool for at least 5 minutes before serving. These taste best warm so be careful removing from the muffin pan. Enjoy!
Ingredients
Directions
Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper then spread the berries onto the baking sheet in an even layer. Drizzle with honey then transfer to the oven to roast for 25 Minutes. Remove from the oven, give the berries a good stir then set aside. Increase the oven temperature to 375°F.
While the berries are roasting, make the batter: In a large bowl, whisk together the eggs, sugar and vanilla extract. Add the sour cream and melted butter then whisk to combine.
Next, add the baking powder, baking soda and salt then whisk to combine. Add the flour then use a spatula to fold into the batter. The batter will be very thick and stiff, but will loosen up once the berries are added. Add the berries with their juices, then fold them into the batter.
Place a muffin liner into each cup in your muffin pan. Scoop about 2 tablespoons of batter into each muffin cup. Scoop about 1/2 tablespoon of jam on top of the batter in each muffin cup. Top off each muffin cup with a final 2 tablespoons of batter.
Combine the orange zest and raw sugar in a small bowl. Sprinkle the zest and sugar mixture evenly on top of each muffin.
Bake the muffins for 20 Minutes or when the tops are nicely browned and the sugar on top has caramelized. Allow muffins to cool for at least 5 minutes before serving. These taste best warm so be careful removing from the muffin pan. Enjoy!
Notes
RECOMMENDATIONS: Turbinado cane sugar adds a nice caramelization and crunch to the tops of these muffins that ordinary granulated sugar cannot achieve. The crystals are larger and don’t dissolve into the muffins, providing a unique bite.
You can use any jam or preserves that you have on hand, this is where you can get really creative with these muffins. I recommend the following brands for quality and flavor; Bonne Maman or Stonewall Kitchen.
Did you make this recipe? Tag @bitchininthekitchen__ on Instagram + #bitchinfoodthatslaps
