Jam-Filled Almond Muffins

Jam-Filled Almond Muffins

8 Reviews
From: EatingWell Magazine, Winter 2004

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.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 1 teaspoon vanilla extract
  • ⅓ cup blackberry, blueberry, raspberry or cherry jam
  • ¼ teaspoon almond extract
  • ½ cup sliced almonds
  • 1 tablespoon granulated sugar
  • 1¼ cups whole-wheat flour
  • 1 cup all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs
  • ½ cup packed light brown sugar
  • 1 cup buttermilk, (see Tip)
  • ¼ cup orange juice
  • ¼ cup canola oil


  • Active

  • Ready In

  1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
  2. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl.
  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.
  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.
  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.
  • 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.
  • DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It's OK if some of the paper is sticking out over the rim.) Fill each cup as directed.

Nutrition information

  • Serving size: 1 muffin
  • Per serving: 231 calories; 8 g fat(1 g sat); 2 g fiber; 36 g carbohydrates; 5 g protein; 45 mcg folate; 32 mg cholesterol; 16 g sugars; 14 g added sugars; 66 IU vitamin A; 4 mg vitamin C; 88 mg calcium; 1 mg iron; 218 mg sodium; 157 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1 fat

Reviews 8

May 29, 2016
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By: EatingWell User
Very good, but jam sunk to bottom I really like the flavor of these muffins and would indeed make them again, but next time I think I'll put the jam in at 2/3 to 3/4 of the way to the top of the muffins. I put it in halfway through as instructed, and the jam just sunk and came out the bottom. I did make a small indentation as I scooped it in (otherwise it would just spread out) so maybe that pushed it down a bit too far. Also I did not have almond extract so I substituted twice the amount of vanilla, which worked fine. However, it may have contributed to the sinking problem by making the jam too watery. The muffins are actually quite tasty even without the jam (they have a nice subtle vanilla flavor), and you could always put some jam on them when serving if you'd like. Pros: Tastes
October 14, 2012
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By: EatingWell User
Delicious and Easy I doubled the recipe using white whole wheat instead of the whole wheat (it was all I had) and made 12 with fig jam and 12 with sour cherry. I have only tried the fig so far and are incredibly delicious. They also look beautiful. I did notice the batter was a bit thinner than normal muffin batter, but that means they turn out light and fluffy. I will definitely make these again. Would make great gifts for the holidays. Pros: Super quick to put together Cons: Can't taste any
March 03, 2012
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By: EatingWell User
Delicious Just made these and they came out great! Made a few changes to the batter: added a few tablespoons of flax seed, substituted apple sauce instead of oil, cut the all purpose flour in half and added half cup of oats. Pros: Healthy, easy, can change recipe to your own tastes Cons: none!
November 20, 2011
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By: Eileen
Berrylicious This recipe is so good unfortunately the batter comes out thin and once you add a large teaspoon and more batter the jam tends to run out and stick to the muffin cup. I recommend not using too much jam. I used a variety of kinds, afig, apricot, raspberry, blueberry, and sour cherry, all were fantastic. The other pitfall, maybe my oven gets too hot, but I burned the bottome of these and they stuck to the cupcake wrapper. Next time i'll lower the heat, or take them out earlier. Recommend everyone try this though, so so so good! Pros: Soft and flavorful Cons: too much batter
May 06, 2011
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By: elbarito
Portable Sandwich! I'm not big on almonds, but I'm HUGE on PB&J. So instead of using the almonds as a topping, I crushed some unsalted peanuts and mixed about 2/3 cup in the batter and topped with more of them. No almond extract in the jam, either. Otherwise, I made the muffins by the recipe. They turned out amazing! It's like having a little pb&j sandwich without the sticky peanut butter mass on the roof of your mouth. These will definitely become a staple of my refrigerator. Pros: Easy, Ingredients onhand
April 18, 2011
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By: grumpyshoneybunch
Light and yummy! These sounded awesome. They rose beautifully in the muffin tins - however I had more batter than 12 tins would hold. Also, the batter was so loose, not at all like muffin batter to me - more like cake batter. It was very lumpy because of it being so loose but that didn't seem to make a difference. However, because of the really loose batter I did not put the jam in the center. I might be daring next time though because these were REALLY good! I do agree that they are more bread like in texture. Really surprising because I expected them to be more cake like since the batter was cake like! Pros: healthy and pretty! Cons: really runny batter
March 12, 2011
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By: Debbie Johnson
Delicious and beautiful These came out looking like I had bought them from a professional. Boy they looked beautiful. I used my favorite jam which I had on hand, boysenberry. Yumalicious!!! Pros: the good ingredients Cons: no cons
February 13, 2010
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By: EatingWell User
A bit more breadlike in flavor although I actually cut down on the sugar a bit... and used natural Simply Strawberry which also has less sugar - but good and excellent for breakfast instead of bread and jam or something. Also I plan to freeze them - so they will be ready when I need a quick breakfast.
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