Jam-Filled Toasted Hazelnut Bran Muffins

  • Author: Girl Versus Dough
  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Total Time: 45 mins
  • Yield: 12 muffins 1x



  • 1/2 cup whole hazelnuts
  • 3/4 cup unbleached all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/3 cup plus 1 tablespoon wheat bran
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/3 cups milk
  • 1/4 cup I Can’t Believe It’s Not Butter® Deliciously Simple™ spread
  • 2 eggs
  • 3/4 cup seedless jam (I used strawberry, but any flavor will do)


  1. 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.
  2. 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.
  3. In a large bowl, whisk together flours, wheat bran, sugar, baking powder and salt. Add milk, Deliciously Simple™ spread and eggs; stir until just combined. Stir in chopped hazelnuts. Carefully fold in 1/2 cup strawberry jam.
  4. 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).
  5. Serve warm or room temperature with Deliciously Simple™ spread.