These tender jam filled muffins have a trace of almond flavoring that perfectly complements the fruit jam filling. Plus, it’s just so fun to bite into a muffin and be surprised by the jelly filling!
These jam filled muffins were the first muffins that I made out of the Williams-Sonoma Muffin cookbook that we got for our wedding, and it instantly sold me on this cookbook.
I still remember so clearly flipping through the pages on a Sunday afternoon and wondering what I had all the ingredients for and taking my now-beloved gold muffin tin on her maiden voyage. These jam filled muffins fit the bill and I’ve been hooked on making muffins ever since.
In the 14 years that have followed, I’ve made probably 20 different recipes from this cookbook and they’ve all been winners, but this recipe remains one of my very favorites.
These jam filled muffins are ridiculously easy (just mix them up in one bowl!) and they are even more ridiculously tasty.
And my girls think scooping jam in to the dough is the most fun thing ever, while I try not to hover too much.
The texture is amazing and the little bit of almond flavor really makes them something special.
Also, although the recipe calls for sour cream, the last time I made them, I discovered at the eleventh hour that I was OUT of sour cream and I used plain Greek yogurt instead. And I didn’t notice any difference at all.
Seriously, I cannot say enough good things about these jam filled muffins, but the fact that I ate four of them in one afternoon should be all you need to know.
Jam Filled Muffins
- 6 T butter melted
- 2 eggs
- 1 1/4 cups sour cream
- 1 t vanilla extract
- 1/4 t almond extract
- 2 cups flour I use all white-wheat
- 3/4 cup sugar
- 1 T baking powder
- 1/2 t baking soda
- 1/2 t salt
- 1/4-1/3 cup jam or jelly I generally use strawberry, but I've never had a dud flavor
Preheat oven to 375. Grease a muffin tin.
In a mixing bowl or stand mixer, combine butter, eggs, sour cream and both extracts until smooth. Pour the dry ingredients on top, making sure to put the soda and baking powder on top of the flour, rather than into the wet ingredients. Whisk or mix just until combined. Mixture will be quite thick.
Fill each muffin tin about 1/2 full. Drop a heaping teaspoon of jelly or jam into the middle of each muffin and then cover with batter until the muffin tin is full. Smooth the batter to make sure the jam is covered (I usually just do this with my fingers).
Bake until muffins are golden on top, about 25 minutes. Let cool for a few minutes before removing from pan.
(from the Williams-Sonoma Muffins cookbook)
If you like these jam filled muffins, you might also enjoy these muffin recipes:
Photos by Heather Mildenstein