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Jam-Filled Poppy-Seed Muffins

Photo: Kate Sears; Styling: Gerri Williams for James Reps
Prep time 12 mins
Bake time 20 mins
Yield Yields: 12 muffins
Bite into Jam-Filled Poppy-Seed Muffins to discover a colorful, sweet surprise inside.


  • 2 cups all-purpose flour
  • 2 tablespoons poppy seeds
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, melted and cooled
  • 2/3 cup sugar
  • 2 large eggs
  • 1 teaspoon almond extract
  • 1 cup whole milk
  • 1/4 cup jam, any flavor
  • 2 tablespoons sliced almonds, optional

Nutrition Information

  • calories 238
  • fat 10 g
  • satfat 6 g
  • protein 4 g
  • carbohydrate 33 g
  • fiber 1 g
  • cholesterol 53 mg
  • sodium 212 mg

How to Make It

  1. Preheat oven to 375ºF. Line a 12-cup muffin tin with paper liners or coat with cooking spray. Combine flour, poppy seeds, baking powder and salt in a medium bowl.

  2. In a large bowl, whisk together butter, sugar, eggs, almond extract and milk. Stir in flour mixture until just combined (mixture will be lumpy).

  3. Fill each muffin cup with about 1/3 cup batter. Spoon 1 tsp. jam on top of each. Cover with remaining batter so each cup is almost full. Sprinkle with sliced almonds, if desired.

  4. Bake until muffins are golden, about 20 minutes. Let cool in pan for 5 to 10 minutes, then remove from pan and let cool completely on rack.