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Jam-Filled Almond Muffins

:  Winter 2004

Your rating: None Average: 3.9 (25 votes)

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.


READER'S COMMENT:
"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...
Jam-Filled Almond Muffins Recipe

Makes: 1 dozen muffins

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight |

View Our Nutrition Guidelines »

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

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Preparation

  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.

Tips & Notes

  • 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.

Nutrition

Per muffin: 229 calories; 8 g fat ( 1 g sat , 4 g mono ); 36 mg cholesterol; 33 g carbohydrates; 6 g protein; 2 g fiber; 182 mg sodium; 77 mg potassium.

Carbohydrate Servings: 2

Exchanges: 2 starch, 1 fat


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Recipe Categories

Holiday
Mother's Day
New Year's Eve
Thanksgiving
Christmas
Easter
Father's Day
Health & Diet Considerations
Healthy weight
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Ease of Preparation
Easy
Style/Theme
Entertaining, casual
Entertaining, formal
Kid-friendly
Picnic
Potluck
Vegetarian
Total Time
1 hour or less
Servings
8 or more
Preparation/ Technique
Bake
Meal/Course
Breakfast
Brunch
Season
Spring
Summer
Fall
Winter
Type of Dish
Baked Goods, quick breads & muffins
Ethnic/Regional
American
Publication
Winter 2004
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