Almond Apricot Ginger Jam Muffins

A fluffy almond muffin with the perfect almost chewy texture from the almond flour ghat’s filled with a sweet and slightly tart apricot jam that has a kick of spice from fresh ginger makes this the perfect summertime sweet treat!

I set out to create a delicious muffin because, for some reason, I just don’t make them very often. This muffin has the perfect amount of moisture and delicate crumb that can be the base of any flavor such as lemon poppyseed, blueberry, chocolate chip, etc. But in this case, I chose to make a jam version because who doesn’t love jam? Especially in the summer with the amount of abundant fruit, the perfect way to use what’s starting to age, bruise or get a bit shriveled in your fruit basket or drawer. 


I chose to make a fresh apricot ginger jam because I believe they’re such an underrated fruit in the states put up against their siblings the peach and nectarine. But like I already mentioned, any jam or fruit would do for this muffin. You could even swirl in nutella or some lemon curd.

As for the flour in this batter, I recommend keeping the almond meal because it gives the muffin great texture and chewiness you don’t usually get. To make this vegan it would be possible with flax eggs, I just have never tried that yet. If you’re not a fan of honey then maple syrup, agave, or more granulated sugar would work well in place. 

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Almond Apricot Ginger Jam Muffins


Units Scale
  • 11/2 cups oat flour (or all-purpose)
  • 1/2 cup almond flour
  • 1 tsp baking powder
  • 1 teaspoon salt
  • 2 eggs, at room temperature
  • 2/3 cup oil such as olive, avocado, or melted and cooled refined coconut
  • 1/4 cup sugar
  • 1/4 cup honey
  • 1-inch knob ginger, grated
  • 1/2 cup slivered almonds
  • 1 large tablespoon apricot ginger jam
  • powdered sugar for dusting


  1. Preheat the oven to 395 F and prepare a muffin tray with liners.
  2. In a large bowl whisk together the oil, eggs, sugar, honey, and grated ginger.
  3. Then stir in both types of flour, baking powder, and salt until just combined. Lastly, fold in the sivered almonds.
  4. Scoop about a tablespoon to 2 of the muffin batter into the muffin liners just covering the bottom. Then dollop a very large tablespoon of the jam then add about 2 more tablespoons of muffin batter over the jam.
  5. Lastly, sprinkle the muffins with some slivered almonds and bake for 20-25 minutes or until golden and a toothpick is stuck into the middle and comes out clean with no batter.
  6. Let them cool completely on a wire rack before dusting with powdered sugar or enjoy warm, fresh from the oven!

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