Drunk'n Peach Jam Muffins

Try out these jam-filled muffins for the perfect sweet treat. We used Drunk'n Peach, but you can use any of our jams!


Crumb Topping

  • 1/4 cup sugar

  • 1/4 cup light brown sugar

  • 1/3 cup flour

  • 1/3 cup sliced almonds

  • 1/2 tsp cinnamon

  • pinch of salt

  • 3 Tbsp unsalted butter, melted

  • 1/2 tsp pure almond extract


  • 1 1/2 cups flour

  • 3/4 cup sugar

  • 1 tsp aluminum-free baking powder

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1/2 cup low-fat buttermilk, at room temperature

  • 1/2 cup plain fat-free Greek yogurt, at room temperature

  • 1/4 cup unsalted butter, melted and slightly cooled

  • 1 large egg, lightly beaten

  • 1 tsp vanilla extract

  • 1/2 tsp pure almond extract

  • 1/2 cup jam


  1. Preheat the oven to 425°F and line a 12-cup standard muffin pan with baking cups; spray baking cups lightly with cooking spray.

  2. For the crumb topping, combine sugars, flour, sliced almonds, cinnamon, and salt in a small bowl; add melted butter and almond extract, and toss mixture with a fork until crumbly. Chill topping in the freezer until needed.

  3. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the mixture. Combine buttermilk, yogurt, melted butter, egg, vanilla, and almond extract in a medium bowl; add to the flour mixture and fold in just until incorporated.

  4. Fill each baking cup with one scoop of batter. Top with about 1 1/2 teaspoons of jam, then top with remaining batter and sprinkle evenly with crumb topping.

  5. Place muffin pan in the oven and bake for 5 minutes at 425°F. Reduce temperature to 350°F and continue baking 10 to 12 minutes (for a total baking time of 15 to 17 minutes), until muffins are golden and a toothpick inserted in the center comes out clean or with a few crumbs attached. Let muffins cool in the pan on a wire rack for 5 minutes before removing from the pan to cool.


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