Bite into Jam-Filled Poppy-Seed Muffins to discover a colorful, sweet surprise inside.

Recipe by MyRecipes May 2014

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Kate Sears; Styling: Gerri Williams for James Reps

Recipe Summary

prep:
12 mins
bake:
20 mins
total:
32 mins
Yield:
Yields: 12 muffins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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.

Nutrition Facts

238 calories; fat 10g; saturated fat 6g; protein 4g; carbohydrates 33g; fiber 1g; cholesterol 53mg; sodium 212mg.
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