Raspberry Jam Swirled Almond Butter Muffins
User Reviews
4
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Prep Time
15 mins
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Cook Time
12 mins
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Total Time
27 mins
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Servings
24 servings
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Calories
47 kcal
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Course
Breakfast, Bread, Baked Goods
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Cuisine
American
Raspberry Jam Swirled Almond Butter Muffins
Description
Raspberry Jam Swirled Almond Butter Muffins use white whole wheat flour and almond butter to create a tender crumb with a gentle, nutty character. The addition of almond milk and applesauce keeps the muffins moist, while maple syrup adds sweetness balanced by cinnamon and subtle almond extract for aroma. Swirling raspberry jam into each muffin before baking introduces bursts of fruit flavor and a pleasing visual effect.
The muffins are baked in a mini muffin pan, creating small, snackable portions. Their texture is soft and slightly dense from the whole wheat flour, with the jam adding moist, sweet swirls. The instructions emphasize careful mixing to avoid overworking the batter, preserving tenderness.
These muffins suit a range of occasions as a convenient grab-and-go snack or part of a light breakfast. The almond butter and raspberry pairing provides a pleasant contrast in flavor with each bite.
Ingredients
- 1 cup white whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 3/4 cup almond milk or milk of choice, unsweetened
- 3 tablespoons almond butter
- 3 tablespoons applesauce unsweetened
- 3 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 cup raspberry jam
Instructions
- Preheat oven to 375° F. and spray a 24-cup mini muffin pan with cooking spray.
- In a mixing bowl whisk together the flour, baking powder, cinnamon and salt. In a separate mixing bowl whisk together the almond milk, almond butter, applesauce, maple syrup and extracts until smooth. Pour the wet ingredients in with the dry and stir together with a rubber spatula just until combined.
- Scoop approximately 2 teaspoons to 1 tablespoon of the batter into each muffin cup. Top the batter with 1/4 - 1/2 teaspoon of raspberry jam and swirl it into the batter with a toothpick. Bake the muffins for 10-12 minutes or until a toothpick inserted into one comes out clean.
- Cool the muffins for a couple minutes in the pan before removing them onto a cooling rack to cool completely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 47 kcal
% Daily Value*
| Calories | 47kcal | 2% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Sodium | 43mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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