It snowed in Portland over the weekend. Like actual now, not just a dusting. Then it promptly rained and froze over so every surface was covered in a thick sheet of super slick ice. REALLY FUN GUYS. I mean, SO FUN. We have a super steep driveway, and we attempted to go out into the world Monday morning, but that was a hilarious pipe dream. It was like the Ice Capades minus the coordination, spandex, and grace. We stayed in and I baked a variation of these muffins twice with oats in them before realizing 1) I don’t really like oats in my muffins and 2) I was out of oats by then anyway. For round three, I took it as a sign and omitted the oats altogether.
The results ended up becoming these tender, almond scented muffins with crisp, toasted almond tops and sweet jammy middles. The batter is a variation of the same batter used in my Orange Ginger Cream Cheese Muffins from a few months ago but instead of all the spices and zest, a dose of almond extract. The fruity centers are just spoonfuls of your favorite jam (mine happens to be raspberry) and the topping is just a scatter of sliced almonds that gets all toasted and crisp as the muffins bake.
- 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
- Preheat the oven to 350°F. Spray or butter a muffin tin well.
- Whisk the milk, eggs, and sugar together in a bowl. Whisk in the melted and cooled butter and almond extract.
- 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.
Adapted from these Orange Ginger Cream Cheese Muffins.