Jam Filled Almond Muffins
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12 muffins
Ingredients
- 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
Instructions
- Preheat oven to 375 degrees.
- Line a 12 cup muffin tin with liners or spray with cooking spray and set aside.
- In a large bowl mix together flour, sugar, baking powder, baking soda and salt.
- Make a well in the center of flour mixture and add in butter, sour cream, milk, eggs and extract.
- Mix together until combined. Batter will be a little thick.
- Spoon a heaping tablespoon of batter into each muffin tin.
- Top with a heaping teaspoon jam then top with another heaping tablespoon batter on top of jam.
- Bake in the center rack in a preheated oven for about 18 minutes until cake tester comes out clean.
- Cool for about 5 minutes in pan then carefully transfer to cooling rack to cool completely.
- 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.
- Dip tops of muffins in glaze and place back on cooling rack until glaze is dry.
Notes
Bonne Maman Raspberry Preserves was used in this recipe.