• Skip to main content
  • Skip to primary sidebar

Hungry Girl Por Vida

Jam Filled Almond Muffins

January 6, 2016 by Leave a Comment

Jam Filled Almond Muffins by @cindyr

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.

Jam Filled Almond Muffins by @cindyrJam Filled Almond Muffins by @cindyr

4.0 from 1 reviews

Jam Filled Almond Muffins
 
Tender, almond-scented muffins with sweet jammy middles and toasted almond tops.
Author: Cindy
Serves: 12 muffins

Ingredients
  • 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
Instructions
  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.
Notes
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.

3.4.3177

More from my site

  • Little Peach GalettesLittle Peach Galettes
  • Fold-Over Rhuberry PieFold-Over Rhuberry Pie
  • Recipe: Espresso + Toasted Almond SemifreddoRecipe: Espresso + Toasted Almond Semifreddo
  • Sausage, Spinach, + Sundried Tomato Stuffed MushroomsSausage, Spinach, + Sundried Tomato Stuffed Mushrooms
  • Frosted Birthday Cake CookiesFrosted Birthday Cake Cookies
  • Triple Chocolate Buttermilk BreadTriple Chocolate Buttermilk Bread

Filed Under: breakfast, brunch, muffins, quick bread

Previous Post: « Double Chocolate Sour Cream Cupcakes
Next Post: Meyer Lemon and Vanilla Pound Cake with Sour Cream Icing »

Reader Interactions

Comments

  1. sophie // the cake hunter

    January 6, 2016 at 3:18 am

    Oh these look absolutely perfect. And so easy too. Think I’ll try making these with my two year old this weekend. Beautiful photos ๐Ÿ™‚

    Reply
  2. Tori

    January 6, 2016 at 3:32 am

    These looks so incredibly tempting! OMG, my sister would freak over them. Got to make em! Yumness!

    Reply
  3. thenik

    January 6, 2016 at 7:41 am

    These look so good! I think I’ll try to get up a little earlier and make them for breakfast. Raspberry is my favorite jam too! ALSO that cat mug! Pretty. Everything you do is oh so pretty!

    Happy New Year, lady friend!

    Reply
  4. Katrina

    January 6, 2016 at 9:33 am

    These muffins sound so satisfying! Love the jam in the middle!

    Reply
  5. Amy

    January 6, 2016 at 11:44 am

    Love the little squidge of jam in the middle!

    Reply
  6. Erica

    January 6, 2016 at 11:58 am

    Gurlllll I’m in all sorts of love with that jam center. So pretty!!! Hope your family is staying warm ๐Ÿ™‚

    Reply
  7. Mary-Clay | The Open Oven

    January 6, 2016 at 12:35 pm

    mmm, almond extract is one of my favorite, favorite things. these muffins look divine!

    Reply
    • cindy

      January 11, 2016 at 8:33 am

      Thank you!

      Reply
  8. Megan@Cozy Eats

    January 6, 2016 at 12:46 pm

    Ahh these look so good! We got hardly any snow in Eugene before it turned to freezing rain. So much fun. Not.

    Reply
    • cindy

      January 11, 2016 at 8:33 am

      I don’t mind snow at all. The freezing rain is the worst!

      Reply
  9. Kayla

    January 6, 2016 at 1:00 pm

    Oh man, I busted my butt so hard walking to my car Monday morning! Then took a good long look at the road by my house and (carefully) made my way back inside. Anyyyways, these muffins look amazing!

    Reply
    • cindy

      January 11, 2016 at 8:33 am

      UGH! So awful! I was so terrified that I was totally going to eat it on the ice. I stayed in for like 2 whole days.

      Reply
  10. nicole ~ Cooking for Keeps

    January 7, 2016 at 3:15 pm

    These beauties are happening in my kitchen in the very near future….

    Reply
    • cindy

      January 11, 2016 at 8:32 am

      Thanks Nicole, let me know if you do!

      Reply
  11. Heather | Gold Dipped Chaos

    January 8, 2016 at 10:20 am

    Yum! Yeah, the snow was so pretty. And then the freezing rain set in . But such a good excuse to bake!

    ♥ Heather

    Reply
    • cindy

      January 11, 2016 at 8:32 am

      The freezing rain is the killer!

      Reply
  12. Erika

    January 9, 2016 at 5:35 am

    Jam… Oh Jam!!! Lucky we have not had any snow.. Because if it snows in the South (mainly Atlanta) the whole city will look like an episode of The Walking Dead.. No thank you no ma’am…. I’m making these muffins this morning because I’ve been DROOLING over these ever since seeing them on Facebook.

    Reply
    • cindy

      January 11, 2016 at 8:31 am

      I’m glad you guys haven’t had any snow! We were stuck inside for 2 days and it wasn’t cute.

      Reply
  13. Alida

    January 9, 2016 at 10:40 am

    I made these yesterday. They are DELICIOUS. They are also super forgiving! I had just poured the wet ingredients into the dry when I realized I’d forgotten the butter/almond extract. So I just melted the butter and added the almond right then and mixed everything together after that. They totally turned out.

    I upped the amount of almond extract because I’m crazy about almond. I used cherry preserves because cherry/almond is one of my favorite combos. I also made a few without jam for a friend who is weird and hates cherries. I topped those with almonds and brown sugar. Everything turned out perfectly. Will definitely make again.

    Thank you for the great recipe!

    Reply
    • cindy

      January 11, 2016 at 8:31 am

      I’m so glad you like them and that they worked out!! Cherry and almond are always a winning combo ๐Ÿ™‚

      Reply
  14. lynn @ the actor's diet

    January 10, 2016 at 7:22 pm

    We got rain in LA this past week – for a split second I thought it was snow and then realized it was just a very light drizzle. Still, I took it upon me to stay indoors and eat muffins.

    Reply
    • cindy

      January 11, 2016 at 8:29 am

      Inclement weather always gives you a good reason to stay in and eat carbs!

      Reply
  15. Nadya

    January 13, 2016 at 10:30 pm

    Off topic: what a cool mug with cats!

    Reply
    • Cindy

      January 13, 2016 at 10:38 pm

      Thanks! It’s from Anthropologie ๐Ÿ™‚

      Reply
  16. Eden Passante

    June 21, 2016 at 12:21 pm

    These look amazing!! Im a huge muffin fan so I need to make these ASAP!

    Reply
    • Cindy

      June 21, 2016 at 2:34 pm

      YAY! Thanks, I hope you love them!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Recent Posts

  • How Many Eggs Per Day Can Someone Eat On Keto Diet?
  • Paleo Diet vs. Keto: What Are the Differences?
  • Keto Vegetarian: Is It Possible to Lose Weight without Meat, Cheese, and Eggs?
  • Cranberry Ricotta Tart
  • Pumpkin Ganache Cupcakes

Recent Comments

  • Ariana on Pumpkin Ganache Cupcakes
  • Sara @ Cake Over Steak on Pumpkin Ganache Cupcakes
  • Fatimah on Pumpkin Ganache Cupcakes
  • Kelsey @ Appeasing a Food Geek on Pumpkin Ganache Cupcakes
  • Em on Pumpkin Ganache Cupcakes

Copyright © 2023 Hungry Girl Por Vida on the Foodie Pro Theme