Camille Styles

From Camille's Kitchen

Jam-Filled Gluten-Free Muffins

January 24th, 2017

These muffins took a few tries to get just perfect because, well, gluten-free baking is not for the faint of heart. I wanted these to be worthy of Valentine’s Day breakfast, which means that they needed to taste moist and sweet and more indulgent than they actually are. And finally, after a few tries that didn’t completely blow me away, my recipe tweaks finally resulted in total, mouthwatering success!

*photos by molly winters


Jam-Filled Gluten-Free Muffins

gluten-free jam-filled muffins

Serves 12 muffins


  • 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!

More “From Camille's Kitchen”

Share Your Thoughts

6 Comments under :: Jam-Filled Gluten-Free Muffins
  1. These look awesome, even if they are gluten free!

    Blush & Pearls by Angela

  2. Addie says:

    This recipe looks delicious! However, spelt I believe does contain gluten.

    • Beez says:

      I think Addie is correct. After a quick search, it looks like spelt does contain gluten, although a form of gluten that is more easily digested than the gluten in modern wheat. For those who have celiac disease, using a gluten-free flour in this recipe would probably be best!

  3. keith says:

    they’ve got just the right amount of crunch?

  4. Alexandra says:

    Okay so as usual everything just sounds incredible on your blog! I need to find some time this week to do some serious baking, I miss it 🙁

Leave a Reply