Almond Jam-Filled Muffins

It’s hard not to play around with a recipe just a bit.  I often make a jam-filled muffin, but I played around with the ingredients yesterday, using brown sugar instead of white, buttermilk instead of sour cream, and added a touch of orange juice as well.

Not one left on the plate!


2 1/4 cups unbleached flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup brown sugar, packed
2 large eggs
1 cup buttermilk
1/4 cup orange juice (fresh squeezed if possible)
4 tablespoons melted butter
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 teaspoon of jam for each muffin (cherry, raspberries, apricot, blackberry…your choice!)
1/2 cup sliced almonds, toasted
Granulated sugar for sprinkling


Preheat the oven to 375 degrees.  Place paper cups in muffin tin, or coat with cooking spray.
In a small bowl, measure the flour, baking powder, baking soda and salt.  Whisk to blend.
In a medium bowl, whisk the eggs and brown sugar together to blend.  Add the buttermilk, orange juice, melted butter, and both extracts.  Again, blend with the whisk.
Add the dry ingredients and mix with a rubber spatula until just blended.
Place a scoop of batter in each muffin cup so that it is about 1/3 to 1/2 full.  Place a teaspoon of jam in the center, and then add another scoop of batter.  Scatter sliced almonds on the top of the batter and sprinkle a little sugar on top, too.

Bake 15 – 18 minutes for regular size muffins; 20 minutes for large.  Batter will make 12 regular, and six large.


The Beechmont Inn Bed and Breakfast
Kathryn White
Bed and Breakfast Foodie


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