Jam-Filled Soda Bread Muffins Recipe (Dairy-Free, Plant-Based)

Years ago, I purchased some all-fruit spread solely for the purpose of coming up with a jam-filled muffin recipe. But that very day, 500 Vegan Recipes arrived in the mail, and it had a recipe for Jam-Filled Soda Bread Muffins! They have a formula similar to soda bread, but without the need for dairy or eggs.

I originally shared this recipe way back in 2010, but have updated it to better describe these jam-filled soda bread muffins. I’ve also simplified the recipe, and added a couple of options.

These Jam-Filled Soda Bread Muffins are Low Sugar and Plant Based

You might call these muffins “rolls,” since they really aren’t very sweet, save for the jam surprise in the middle. Nonetheless, they are perfectly yummy and satisfying for breakfast. I had to modify the original recipe a little bit, based on what I had on hand. Fortunately, it is a very versatile base to work with, and whole grain to boot!

Feel free to use your favorite type of jam or fruit spread! I’ve since used chia jam, which is delicious and a little healthier. For a heartier PB&J vibe, add a spoonful of peanut butter to the center along with the jam.

Special Diet Notes: Jam-Filled Soda Bread Muffins

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, optionally vegan, plant-based, and vegetarian.

5.0 from 2 reviews

Jam-Filled Soda Bread Muffins (Dairy-Free)

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

These low-sugar muffins are just like soda bread - with a rustic, raised texture. But they're baked in single-serve portions and stuffed with jam.

Author: Alisa Fleming

Recipe type: Breakfast

Cuisine: American

Serves: 12 muffins

Ingredients

1¼ cups whole wheat pastry flour
1 cup spelt flour (I used whole spelt)
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1¼ cups plain dairy-free milk beverage
¼ cup unsweetened applesauce
2 tablespoons honey, raw sugar, or agave nectar
2 tablespoons oil
1 tablespoon apple cider vinegar
¼ cup jam, all-fruit spread, or chia jam

Instructions

Preheat your oven to 400ºF, and lightly grease 12 muffin cups.
Combine the vinegar and soymilk in a medium-sized bowl or glass measuring cup, and allow it to sit as the vinegar “curdles” the soymilk.
In a large bowl, whisk together the flours, baking powder, baking soda, and salt.
Measure the milk beverage in a liquid measuring cup. Whisk in the applesauce, sweetener, oil, and vinegar.
Pour the wet mixture into the dry mixture and gently stir until just combined. Do not overmix!
Place 1 heaping tablespoon of the batter in each muffin cup. Top each mound of batter with 1 teaspoon of jam. Top the jam with the remaining batter (another heaping tablespoon per muffin cup).
Bake for 15 minutes. Remove the muffins and enjoy warm or let cool.