jam-filled toasted hazelnut bran muffins

Oh, these muffins. These jammy, crunchy, bran-y muffins.

The end.

Just kidding. But basically, all you need to know is that these muffins? The ones I just mentioned that are filled with jam and toasted hazelnuts and wheat bran? They’re tasty and you should put them on your personal carb menu soonest (that’s totally a thing, by the way).

Oh, and they’re also filled with I Can’t Believe It’s Not Butter!® Deliciously Simple™ spread. And that, my friends, is why in addition to the jammy, crunchy and bran-y nature of these muffins, they’re also the softest and melt-in-your-mouthiest muffins I’ve ever made. No lie.

jam-filled toasted hazelnut bran muffins

First, a little ditty about this special spread. Things it’s made with: Simple ingredients such as yogurt, canola oil and a pinch of salt. Things it’s not made with: Artificial preservatives. In other words, Deliciously Simple™ is made with ingredients that you recognize, and combined they turn into a creamy, buttery-tasting spread that works well not only in baked goods, but on them.

I’ll be honest: We’re more of a butter family ’round here. But I can definitely see myself also using Deliciously Simple™ as an everyday spread on my toast and pancakes, or in my muffins and quick breads — especially if I want them to turn out super-soft, like these muffins did. Bonus: It comes out of the fridge smooth and spreadable, so you don’t need to wait for it to warm up to spread it on your favorite foods or whisk it into batters. That’s a win right there for me.

jam-filled toasted hazelnut bran muffins

jam-filled toasted hazelnut bran muffins

But back to the muffins. Something magical happens when you fold strawberry jam and toasted chopped hazelnuts into a muffin batter, and that magic is precisely why I downed two of these before I even had a chance to put them away. I mean, do you see that oozy avalanche of warm strawberry jam coming out of the center of the muffin? I just could. Not. Stop. Myself.

As a result, I immediately relegated them to the freezer to avoid eating any more. But I know they’re in there. And there is a slim chance that I can wait until tomorrow morning’s breakfast to eat another one. Or five. I’ll claim it as a survival tactic if I do, considering it’s been in the negative teens and twenties here lately.

jam-filled toasted hazelnut bran muffins

My personal carb menu = these muffins for the remainder of the week. My tummy is already happy about it.

Jam Filled Bran Muffins

No need to top these bran muffins with jam because the jam is baked inside!
Servings: 12 muffins
jam filled bran muffins.
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 

Instructions 

  • Heat oven to 350 degrees F. Place hazelnuts on a baking sheet. Toast 15 minutes, stirring occasionally, until golden brown and fragrant. Cool, then rub off the skins between two paper towels. Discard skins; roughly chop hazelnuts.
  • If using a dark or nonstick muffin pan, reduce heat to 325 degrees F (if not, keep at 350 degrees F). Lightly grease muffin pan cups.
  • In a large bowl, whisk together flours, wheat bran, sugar, baking powder and salt. Add milk, oil and eggs; stir until just combined. Stir in chopped hazelnuts. Carefully fold in 1/2 cup strawberry jam.
  • Divide batter evenly among muffin pan cups. Spoon a small dollop of remaining 1/4 cup jam on top of batter in each cup. Bake 20 to 25 minutes until a toothpick inserted in the center comes out clean. Cool 10 minutes in pan, then transfer muffins to a cooling rack to cool completely (you may need to run the back of a butter knife around the muffins to loosen them from the tin).
  • Serve warm or room temperature.

Nutrition

Calories: 229kcal, Carbohydrates: 34g, Protein: 5g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.003g, Cholesterol: 31mg, Sodium: 195mg, Potassium: 156mg, Fiber: 2g, Sugar: 16g, Vitamin A: 85IU, Vitamin C: 2mg, Calcium: 92mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

iconLike this recipe? Rate & comment below!

 

Disclosure: This post was sponsored by I Can’t Believe It’s Not Butter® through their partnership with POPSUGAR. While I was compensated to write a post about I Can’t Believe It’s Not Butter® Deliciously Simple™, all opinions are my own.

icon

Stephanie Wise

Stephanie Wise is the founder and creator of Girl Versus Dough. She started sharing her bread baking adventures and recipes in 2009. Her love of bread only deepened as her skills and knowledge expanded. What began as a place to try others recipes quickly became a collection of her own creations!

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

40 Comments

  1. Stephanie says:

    Julie — Thanks! They do make for tasty on-the-go treats. 🙂

  2. Julie @ Table for Two says:

    I love the surprise jam filling! These look so hearty and perfect to take on the go for work!

  3. Jessica @ A Kitchen Addiction says:

    These look like muffin perfection! So good!

  4. Stephanie says:

    Kelly — Thank you!

  5. Stephanie says:

    Erika — Thanks, lady!

  6. Stephanie says:

    Erin — Nothing worse than wanting a buttery, jammy muffin and having to wait for the dang butter to warm up, really. 🙂 Thanks, friend!

  7. Stephanie says:

    Joanne — Right? At first I was all skeptical and such, but it really isn’t loaded down with crazy ingredients like other kinds are. Plus it’s just downright tasty. 🙂

  8. Stephanie says:

    Laura — Thanks, dear! I’ve been swooning all day as I eat one after another. 😉

  9. Stephanie says:

    Liz — Ha! YES.