As you know, I love muffins and now I’ve grown to have a tiny obsession with filling muffins. I’ve already tried 2 Nutella-filled muffin recipes (Nutella-Filled Banana Muffins and Strawberry Nutella Muffins) and both were fantastic – after all, how can you go wrong with Nutella, the best creation ever?
I wanted to try and change things up a bit so I decided to make these jam-filled muffins from my new Williams-Sonoma Muffin cookbook. They were moist and fluffy with an added crunch from the almond topping, and then the added jam surprise filling made these absolutely wonderful. I do recommend using some quality jam though – I used generic only because I never use jam – but if I had to do this all over again, I would buy some organic, super-expensive jam from Whole Foods. Maybe some fig jam? Mmmmm…
Yields 12 muffins
- 2 cups all-purpose flour
- 3/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 1/4 cups sour cream
- 1/3 – 1/2 cup jelly or seedless jam, such as red currant jelly or raspberry, blackberry, or strawberry jam
- 1/4 cup sliced almonds
Preheat the oven to 375 degrees F.
Line a 12-cup standard muffin tin with paper liners; set aside. (If you don’t want to use paper liners, you could coat a muffin pan with cooking spray instead.)
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
In a large glass measuring cup or another bowl, whisk together the melted butter, eggs, vanilla and almond extracts and sour cream.
Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Scoop a spoonful of batter evenly into the muffin tray. Drop 1-2 teaspoons of jelly or jam into the center of each cup.
Top them with remaining batter to completely cover the jelly or jam filling.
Sprinkle with sliced almonds.
Place into oven and bake for 20-25 minutes, or until a tester inserted in the center comes out clean.