Signs of a successful camping trip: 1) Your cooler returned home emptier than when you departed; 2) You remembered the tent poles; 3) Your fresh mosquito bites can be counted on your fingers, without calling in your toes for back up; 4) Bears kept their paws off your Raspberry Jam Corn Muffins…and everything else.

Raspberry jam-stuffed cornbread muffins in muffin wrappers

Remember two weeks ago when I alluded to “exploding jam cornbread muffins,” while simultaneously tempting you with Cheesy Jalapeno Cornbread? Say hello to spicy cornbread’s sweet cousin: Raspberry Jam Corn Muffins.

Raspberry jam corn muffins on a white napkin

Moist, (secretly) healthy, and loaded with fruity raspberry jam, Raspberry Jam Corn Muffins are both my latest cornbread obsession and a welcome cure for a sore back after a night spent sleeping under the stars.

A single raspberry jam muffin on a picnic table

Over Fourth of July weekend, Ben and I went camping with two dear friends and, while you might be inclined to think it was the boys—motivated by the prospect of open flames and Swiss army knives—who planned the excursion, do not be deceived.

For their part, the boys neglected shaving, used too much lighter fluid, and enjoyed the expansive outdoor facilities whenever nature called. For our part, we ladies found the park, planned a killer menu, and reserved a campsite 25 yards from the “comfort station” (a.k.a. flush toilets). Now that’s girl power.

Erin and Clarke alongside their friends on a camping trip

The Pyros and The Planners

I baked Raspberry Jam Corn Muffins for our good morning camping breakfast, and I could not have been more pleased. Despite a fitful night of sleep (sorry nature, I prefer my tempurpedic) and being relegated to instant coffee, one bite of Raspberry Jam Cornbread Muffins reminded me of everything I love about the outdoors and warm evenings in front of a campfire.

Raspberry Jam Corn Muffins pair the homey comfort of the familiar—the ghost story Dad retells every year; the taste of a perfectly made s’more—with sweet surprise: a bright burst of raspberry jam that’s as delightful and rewarding as catching a shooting star.

Raspberry jam stuffed cornbread muffins

Raspberry Jam Corn Muffins are a twist on my mother cornbread batter, a deceptively healthy and easy recipe. Whole wheat pastry flour and applesauce keep the batter light, a touch of butter adds classic flavor, and an explosion of fruity sweet jam on the inside makes these cornbread muffins simply marvelous.

A jam muffin in a red muffin wrapper

Raspberry Jam Corn Muffins are a smart, tasty way to begin your morning, whether you plan to spend it hiking, lounging, or wrestling a bear. In fact, I suspect that you will be so infatuated with the comforting, sweet taste and tender texture of Raspberry Jam Corn Muffins, you will not be sharing when Mr. Grizzly stops by your campsite.

Unless, of course, Mr. Grizzly asks for a muffin politely—or has impressive teeth/claws/body mass. Then by all means, pass him the plate. We can always bake more Raspberry Jam Corn Muffins tomorrow.

Two raspberry jam corn muffins in muffin wrappers

Raspberry Jam Corn Muffins

5 from 1 vote
Moist, tender cornbread muffins are filled to the brim with raspberry jam. Both comforting and healthy, Raspberry Jam Cornbread Muffins are a sweet, tasty breakfast or snack.

Prep: 10 mins
Cook: 25 mins
Total: 35 mins

Servings: 12 large muffins


  • 1 cup yellow cornmeal (suggested: medium grind, but do not use coarse)
  • 1 1/2 cups whole wheat pastry flour
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons kosher salt
  • 2 large eggs at room temperature
  • 1/2 cup unsweetened applesauce
  • 1/4 cup unsalted butter, melted and cooled
  • 1 1/2 cups skim milk
  • 3/4 cup naturally sweetened raspberry jam (seedless if desired)


  • In a large mixing bowl, combine the cornmeal, whole wheat pastry flour, all-purpose flour, baking powder and salt in a large bowl. In a separate bowl, combine the milk, eggs, applesauce, and melted, cooled butter.
  • Slowly pour the wet ingredients into the dry ingredients, and stir with a wooden spoon, until they are just blended. Do not over mix. Allow the mixture to sit at room temperature for 20 minutes.
  • Meanwhile, preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray. Spoon the batter into the paper lines, filling each one just to the top. Bake for 23-25 minutes, until the tops are lightly crisp and a toothpick inserted in the center comes out clean. Cool slightly and remove from pan.
  • After the muffins cool, spoon the raspberry preserves into a pastry bag fitted with a large round tip or filling tip. Push the tip into the top of the muffin and squeeze 1-2 tablespoons of jam into the center, until you fear it may burst. Repeat for each muffin. Enjoy immediately.


Filled muffins will keep at room temperature in an air-tight container for three days. Unfilled muffins can be individually wrapped and frozen for 1 month.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Erin these muffins look fabulous! I am a huge muffin fanatic and always on the lookout for new recipes to try, these are definitely on the list! Your 4th of July weekend sounds great, I love camping and being outdoors but I agree there is still nothing like the comfort of your own bed.

    1. Thank you so much Danae! And I slept VERY well the night we got back home, lol. Hope you had a great 4th of July too :)

  2. Forget spreading jam on my corn muffins….I want my muffins stuffed with jam! These could make any morning perfect!

  3. Continuing whilst the iron is hot… I’ve been drooling over these muffins for a few days now! I love American cornbread. I never make it for myself (as we Aussies don’t habitually eat it) but I ate my fill during two visits to the USA. Love the idea of adding jam. Sounds unusual but I know it’d work! Thanks hon. I will be trying these very soon x

    1. Cornbread isn’t something that I ever though of as uniquely American, but I can totally see you point! You should introduce it to Australia :) Here, people tend to get into hot debates about whether cornbread “should” be sweet or savory, but I have to be honest: I love both!

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