Muffins have always been a favorite grab-and-go food. My first memories of eating muffins was at my Grandparent’s house. They would bring home the assorted half-dozen from the bakery at our local grocery, and I would without fail choose the massive, deep dark chocolate muffins speckled with tiny chocolate chips that would melt in your mouth when you took a bite. I am definitely my Grandmother’s granddaughter- we love our chocolate.
Then there were the muffins from the bakery right at the top of the hill I grew up on. My favorites were the- surprise surprise- chocolate muffins, with cream cheese filling that would burst in your mouth when you bit into them. These muffins sort of have this effect. Except minus the chocolate, the chips, the cream cheese (the refined sugar, trans fat and dairy).
But they’re good! Really, really good! After much researching, I think I have perfected the ratio of almond flour-to-liquid proportion for muffins, and the texture of these was spot-on. Still moist, but a little fluffier and much less dense. The inspiration for the flavor profile in these muffins came from the delicious fruit spread we picked up while wandering through the Union Square Greenmarket in New York. We were on our way home from brunch, bellies full but still eager for samples. The minute we tried this fruit spread, we knew we had to have it.
The height of summer essence of the peach-and-blackberry combination is unbeatable, but feel free to experiment with different types of jam. Any sort of dark berry would go well, I would imagine. There are two ways you can go about jamming-up these muffins. Either the in-the-middle burst effect (like my beloved chocolate cream cheese heart attacks) or piped in the middle after baking, so they overflow on top a little and create a tiny well of jam. Either way, they are delicious, so it’s your choice entirely.
Peach and Blackberry Jam Muffins
Makes 6 large muffins
2 cups almond flour
1/2 tsp baking soda
1/2 tsp sea salt
1/2 tsp cinnamon
1/4 cup honey
1/4 cup coconut oil
1 tsp vanilla
3/4 cup peaches, peeled and diced small
1/4 cup peach & blackberry jam (or other berry jam of choice)
1. Preheat oven to 350 degrees. Grease or line 6 muffin cups and set aside.
2. In a small saucepan, melt honey and coconut oil. Set aside to cool. Meanwhile, In a large bowl, whisk almond flour, baking soda, sea salt and cinnamon.
3. Beat eggs until frothy. Add cooled coconut oil/honey mixture, vanilla and whisk well. Mix wet into dry until fully combined. Stir in peaches.
4. Now you have a choice at to what jam method you prefer.
Jam burst method: Scoop a small amount of batter in the bottom of muffin tin. Make a small well with your finger and place a dollop of jam in each well. Top with more batter until completely covered.
Jam-top method: Scoop batter into tins, filling to top. Bake as directed. When done, let cool in pan for 5 minutes. While still warm, place jam in a piping bag with a medium sized tip. Insert about 1/2” into muffin and squeeze jam, letting some flow onto the top of the muffin.
5. Bake for 25 minutes, or until firm and golden. Cool on a wire rack. Serve warm.
Note: I think these muffins are best served warm if using the “jam burst” method, as they will have more of a “burst” effect when warm. When cooled (as in pictures above), the jam solidifies- but is equally as delicious. Your choice!
Though not filled with cream cheese and filled with heart-stopping amounts of milk chocolate, these muffins are incredibly, purely, satisfying.
What is your muffin memory?