Jam-Filled Almond Muffins

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Jam-Filled Almond Muffins

Jam-Filled Almond 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.

Serves 12

Prep Time 30 min

Total Time 60 min.

Ingredients

  • 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

Cooking Directions

Step 1

Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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.


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