Jam Filled Almond Muffins

Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 12 muffins
Author Jenn


  • 1 3/4 cup all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick 1/2 cup butter, melted and cooled
  • 1/2 cup sour cream
  • 1/3 cup whole or 2% milk
  • 2 large eggs
  • 1 1/2 teaspoons pure almond extract
  • 1/4 cup good quality raspberry preserves or jam
  • 1 cup confectioner sugar
  • 1 1/2 tablespoons milk


  1. Preheat oven to 375 degrees.
  2. Line a 12 cup muffin tin with liners or spray with cooking spray and set aside.
  3. In a large bowl mix together flour, sugar, baking powder, baking soda and salt.
  4. Make a well in the center of flour mixture and add in butter, sour cream, milk, eggs and extract.
  5. Mix together until combined. Batter will be a little thick.
  6. Spoon a heaping tablespoon of batter into each muffin tin.
  7. Top with a heaping teaspoon jam then top with another heaping tablespoon batter on top of jam.
  8. Bake in the center rack in a preheated oven for about 18 minutes until cake tester comes out clean.
  9. Cool for about 5 minutes in pan then carefully transfer to cooling rack to cool completely.
  10. Once muffins are cool, in a small bowl whisk together confectioners sugar and milk until combined and creamy. If glaze is too thin add more confectioners sugar, if too thick add a little more milk.
  11. Dip tops of muffins in glaze and place back on cooling rack until glaze is dry.

Recipe Notes

Bonne Maman Raspberry Preserves was used in this recipe.