A Better Brunch: Strawberry Jam-Filled Almond Muffins

By Caroline – March 2, 2011



You worked hard all week and a break is finally in sight. But don’t let a single sitting of pancakes derail your discipline. This weekend, make yourself a better brunch.


  • 1 1/4 cups whole-wheat flour
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup light brown sugar, packed
  • 1 cup buttermilk
  • 1/4 cup orange juice
  • 1/3 cup apple sauce
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/3 cup strawberry jam
  • 1/2 cup sliced almonds
  • 1 tablespoon evaporated cane juice, or raw turbinado sugar


  • Preheat oven to 400 degrees.
  • Spray a muffin tin with nonstick spray, or line with cupcake liners.
  • Combine flours, baking powder, baking soda, and salt in a large bowl.
  • In a medium bowl, whisk together egg and brown sugar until smooth. Add buttermilk, orange juice, apple sauce and vanilla, and blend. Add to the dry ingredients and mix with a rubber spatula just until moistened.
  • Fill the pan cups half way with batter.
  • In a small bowl mix together jam and almond extract. Spoon jam into center of muffin, and top with remaining batter. Sprinkle with almonds and sugar.
  • Bake until the tops are gold brown and a toothpick comes out clean, about 15-25 minutes.

Per serving (1 muffin): 229 calories; 33 g carb; 6 g protein; 2 g fiber; 8 g fat


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