Strawberry Jam Almond Muffins
Ingredients
- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- ½ cup vegetable oil
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- ½ cup high quality strawberry preserves
Almond Glaze
- 1 cup confectioners’ sugar
- 1-2 tablespoons (approximately) milk or water
- ½ teaspoon almond extract
- ½ cup sliced almonds toasted for sprinkling
Instructions
- Preheat oven to 400° Fahrenheit.
- Spray 2 six-cup muffin tins with nonstick cooking spray. Set aside.
- In a large mixing bowl, whisk together flour, sugar, baking powder and salt until well blended.
- In a medium mixing bowl, whisk together milk, oil, egg and extracts.
- Pour liquid ingredients into the dry ingredients and fold together with a rubber spatula. Do not overmix.
- Fill each muffin cup close to halfway full of batter.
- Using a teaspoon, place some strawberry preserves on top of batter in the center.
- Evenly divide the remaining batter on top of preserves.
- Bake for approximately 20 minutes or until muffins are nice and brown.
- Make the glaze: In a medium bowl, whisk together sugar and enough milk or water to create a thick but pourable glaze. Add almond extract and whisk well.
- Remove muffins from pans and place on a foil or wax paper lined sheet pan.
- Drizzle glaze over the top each muffin.
- Sprinkle some almonds on top of each muffin.
- Allow glaze to harden.
Notes
Makes 12 muffins