Jam Filled Almond Muffins
Serves: 12 muffins
Tender, almond-scented muffins with sweet jammy middles and toasted almond tops.
  • ½ cup milk
  • 2 eggs
  • ¾ cup sugar
  • ½ cup unsalted butter (melted and cooled)
  • 1 teaspoon almond extract
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon kosher salt
  • ¾ cup jam
  • 1 cup sliced almonds
  1. Preheat the oven to 350°F. Spray or butter a muffin tin well.
  2. Whisk the milk, eggs, and sugar together in a bowl. Whisk in the melted and cooled butter and almond extract.
  3. In another bowl, stir the flour, baking powder, and kosher salt. Fold in the wet ingredients until just combined. Divide the batter between the 12 muffin cups, filling each about ¾ full. Stir the jam in a bowl to smooth it out a bit and spoon a tablespoon of jam in the middle of each muffin--use the back of the spoon to make a little well as you fill the muffins. Sprinkle the tops of the muffins with a heaping tablespoon of sliced almonds. Bake the muffins on the center rack of the oven for about 22 minutes, or until a toothpick inserted into the batter comes out clean. Cool the muffins on a wire rack for about 5 minutes before turning out and cooling completely.
I used raspberry jam for these (it's my favorite!), any jam you like is going to work here.

Adapted from these Orange Ginger Cream Cheese Muffins.
Recipe by hungrygirlporvida.com at http://www.hungrygirlporvida.com/blog/2016/01/06/jam-filled-almond-muffins/