Jam Filled Almond Muffins

• Vegetarian

• Refrigerated

  • 2 Eggs

• Condiments

  • 3/4 cup Jam

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tsp Almond extract
  • 1 1/2 tsp Baking powder
  • 1/4 tsp Kosher salt
  • 3/4 cup Sugar

• Nuts & Seeds

  • 1 cup Almonds

• Dairy

  • 1/2 cup Butter, unsalted
  • 1/2 cup Milk

Found on hungrygirlporvida.com

Description

Ingredients

• ½ cup milk
• 2 eggs
• ¾ cup sugar
• ½ cup unsalted butter (melted and cooled)
• 1 teaspoon almond extract
• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon kosher salt
• ¾ cup jam
• 1 cup sliced almonds

Directions

• Preheat the oven to 350°F. Spray or butter a muffin tin well.
• Whisk the milk, eggs, and sugar together in a bowl. Whisk in the melted and cooled butter and almond extract.
• In another bowl, stir the flour, baking powder, and kosher salt. Fold in the wet ingredients until just combined. Divide the batter between the 12 muffin cups, filling each about ¾ full. Stir the jam in a bowl to smooth it out a bit and spoon a tablespoon of jam in the middle of each muffin--use the back of the spoon to make a little well as you fill the muffins. Sprinkle the tops of the muffins with a heaping tablespoon of sliced almonds. Bake the muffins on the center rack of the oven for about 22 minutes, or until a toothpick inserted into the batter comes out clean. Cool the muffins on a wire rack for about 5 minutes before turning out and cooling completely.