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Jam-Filled Almond Muffins

Source: © EatingWell Magazine
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  30 Minutes
Total Time:  1 Hour
  1 dozen muffins
A crunchy topping of sugared toasted almonds and a surprise filling of almond-scented berry jam makes these whole-wheat muffins reminiscent of Danish pastries. They are perfect for a special breakfast or brunch.
1 1/4 cups  whole-wheat flour
1 cup  all-purpose flour
1 1/2 teaspoons  baking powder
1/2 teaspoon  baking soda
1/4 teaspoon  salt
2   large eggs
1/2 cup  packed light brown sugar
1 cup  buttermilk (see Tip)
1/4 cup  orange juice
1/4 cup  canola oil
1 teaspoon  vanilla extract
1/3 cup  blackberry, blueberry, raspberry or cherry jam
1/4 teaspoon  almond extract
1/2 cup  sliced almonds
1 tablespoon  granulated sugar

Tip: You can use buttermilk powder in place of fresh buttermilk. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
Jam-Filled Almond Muffins Recipe at
Preheat oven to 400 degrees F.

Coat 12 muffin cups with cooking spray.

Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl.

Whisk eggs and brown sugar in a medium bowl until smooth. Add buttermilk, orange juice, oil and vanilla; whisk to blend. Add to the dry ingredients and mix with a rubber spatula just until moistened.

Scoop half the batter into the prepared pan. Mix jam and almond extract; drop a generous teaspoonful into the center of each muffin. Spoon on the remaining batter, filling each muffin cup completely. Sprinkle with almonds, then sugar.

Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   1 dozen muffins
Calories: 229
Fat. Total: 8g
Protein: 6g
Carbohydrates, Total: 33g
Fat, Saturated: 1g
Fiber: 2g
Cholesterol: 36mg
Sodium: 182mg
% Cal. from Fat: 31%
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Donna Reviewed: 03/02/2010
Simple resipy to cook and im not one for cooking
My kids injoyed helping make the Jam-Filled Alomnd Muffins my daughter picked the almonds off but she loved the rest of the muffin she asked if we could ass penut butter nest time lol its been added to my recipy book hope you dont mind. ty for listing it
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