Jam Filled Almond Muffins


  • 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.


Bonne Maman Raspberry Preserves was used in this recipe.