Jam-Filled Gluten-Free Muffins

photos by  molly winters

photos by molly winters


1 3/4 cups gluten-free flour (or spelt flour, which contains gluten but is more easily digestible for many)

1 tablespoon baking powder

1/2 cup almond meal

1 teaspoon cinnamon

1/3 cup sliced almonds, plus 1/3 cup more for topping

2 eggs

Zest of 1 orange

1/2 cup fresh orange juice

1/2 cup unsweetened applesauce

1/3 cup melted extra virgin coconut oil

1/2 cup maple syrup

1 teaspoon vanilla extract

1 teaspoon almond extract

1/2 teaspoon kosher salt

1 1/2 cups frozen raspberries, tossed in a tablespoon spelt flour

¾ cup jam of your choice

raw sugar (optional)


  1. Preheat oven to 350F. Line a standard muffin pan with 12 cupcake liners and set aside.
  2. Combine flour, baking powder, almond meal, cinnamon, and almonds in a small bowl and whisk to combine.
  3. In bowl of standing mixer, combine eggs, orange zest, orange juice, applesauce, coconut oil, maple syrup, vanilla, and almond extract; whisk to combine. Add dry ingredients and use a rubber spatula to stir until just combined, then fold in frozen raspberries that have been tossed in a little spelt flour.
  4. Divide the batter between the muffin cups, then use a small spoon to make a deep (1” or so) well. Stir the jam vigorously, then spoon a teaspoon in the well of each muffin. Sprinkle the tops of the muffins with a heaping tablespoon of sliced almonds and a little raw sugar if desired.
  5. Bake for 30 to 35 minutes or until a toothpick inserted in the center of the batter comes out clean. Remove from oven, and allow the muffins to sit for 5 minutes before serving or transferring to a wire rack to cool.
  6. Store in an airtight container, and gently reheat in a 350 degree oven to “re-crisp” the top. These also freeze fantastically well!

Serves 12 muffins originally posted by Camille Styles